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Cranberry Orange Pineapple Relish

In the 1500s, cranberries were in abundance and a regular edible. Native Americans also used cranberries as part of the healer’s kit and for dying clothing.
Many believe they were served at the first Thanksgiving (1621); thus, we see them as holiday fare. It’s estimated that Americans eat 80 million pounds of cranberries at Thanksgiving, so why not join in on the fun?
While you might be tempted to reach for that can, you cannot beat fresh cranberry relish.

Ingredients

  • 1 bag cranberries
  • 2 cups sugar
  • 1 large orange
  • 1 cup pineapple pieces

Instructions

  • Using a food processor or chopper, mince the cranberries, oranges, and pineapple. Note this can get liquidy if you’re using a hand grinder, so put something underneath it to catch the juices.
  • Transfer them to a mixing bowl.
  • Add the sugar, mixing thoroughly. You may find you want more sugar, so add it now.
  • Let the relish sit in the refrigerator overnight before using it.

TIPS

  • Try changing your flavor profile. For example, delete the pineapple and replace it with strawberries, mango, papaya, or pear.
  • Spice it up: Add ginger, chili flakes, cloves, cinnamon, or allspice

USES FOR LEFTOVER CRANBERRY RELISH

  • Add it to yogurt
  • Spread it on toast
  • Turn it into jelly or jam
  • Include it in pancakes or waffles
  • Create smoothies
  • Make it into soda pop by adding club soda
  • Put on top of cream cheese crostini
  • Blend it with vinegar for a salad dressing
  • Use it as a glaze on pork

Notes

Hey, get creative!