I love cranberry sauce just as it is. But when we were making trade items for the November Food Swap, I figured plain wouldn’t cut it. Researching cranberry relishes, chutneys and sauces is overwhelming! I ended up combining elements from a couple of recipes. Some of the seasoning comes from a chutney recipe. It doesn’t really taste like an Indian chutney, but it has a little bite from ginger and some mellow sour from the balsamic vinegar. The slightly chunky texture that comes from using the food grinder gives it textural interest but leaves the relish spreadable. If you don’t have a food grinder, a food processor would work as long as you don’t overprocess and end up with a paste.
1 bag of cranberries
1 orange (seedless is easier)
2 small cored apples
2 inch length of fresh ginger
1/4 cup water
1/2 cup brown sugar
1 tbsp balsamic vinegar
pinch of salt
Peel the zest from the orange with a knife or a vegetable peeler.
Then peel the white pith from the sections and divide the orange. If the orange isn’t seedless, take out the seeds.
Cut the apples into slices. Set up your food grinder and pass through it the cranberries, orange slices, orange zest, apple slices and ginger. If you’re using a food processor, it’s probably best to grate the ginger.
Put the result in a heavy bottomed pot. Add the remaining ingredients. Simmer about 30 minutes, keeping an eye on it so that it doesn’t scorch. When you can drag the spoon along the bottom and the mixture doesn’t seep back together, it’s done.
Here’s what it looks like on a spoon when it’s thick enough.
This yields about 3 cups of relish. You can keep it in the fridge or seal it in canning jars in a hot water bath. I put some of mine in a cure little Weck Jar for Thanksgiving and canned the rest.
They all got traded at the Swap!