During cranberry season, I make cranberry-orange relish. It’s really simple. Cut an orange into eighths and put it, peel and all, into a food processor. Pulse it until the pieces are about the same size as the cranberries. Add a bag of fresh cranberries and 1/4 cup of sugar. Pulse to desired level of chunkiness, and add more sugar if desired. Let sit in refrigerator overnight to allow the flavors to develop. Serve cold. Yes, it’s a lot of sugar, but absolutely delicious. Much better than canned cranberry.
During cranberry season, I make cranberry-orange relish. It’s really simple. Cut an orange into eighths and put it, peel and all, into a food processor. Pulse it until the pieces are about the same size as the cranberries. Add a bag of fresh cranberries and 1/4 cup of sugar. Pulse to desired level of chunkiness, and add more sugar if desired. Let sit in refrigerator overnight to allow the flavors to develop. Serve cold. Yes, it’s a lot of sugar, but absolutely delicious. Much better than canned cranberry.
moarscienceplz
I can eat that stuff until I burst. Looking forward to it. 🙂