It’s already October, though here in LA you still wouldn’t know it by the weather. As most of you know, it was a ridiculous 113 degrees this week. Despite the heat here in LA, fresh cranberries have appeared in the stores (at Costco at least). I bought a huge bag at the insistence of my 9 year-old. He’s quite the budding chef and he has all sorts of ideas about how to use the 64 pounds of cranberries we lugged home yesterday.
I tried to repost my cranberry relish recipe that I originally posted last year, but the links are failing. The only way I could figure out how to do it was to input the post again. So, here it is a second time. More recipes using this relish will follow soon (muffins, bread, scrambled eggs – ok, not so much). I love making this simple cranberry relish. It is a three-ingredient recipe that despite its naked simplicity is delightfully complex.
Cranberry Orange Relish
- 1 12-ounce bag fresh cranberries
- 1 naval orange including peel and pith, cut into 8 pieces
- 1 cup, less 1 ½ tablespoons sugar
This used to be a recipe for a 16-ounce bag of cranberries and a cup of sugar. This year I cannot find any 16-ounce bags so I modified by dropping some of the sugar. If you find a 16-ounce bag add a full cup of sugar.
Place the cranberries and orange pieces in a food processor. Process on pulse until the orange and cranberries are small enough to make relish. Remove from the food processor. Add sugar, mix well. Put in the refrigerator. The relish will be best if it is made two days in advance of use.