Raw Cranberry Relish

The Mister likes to relate a story of his youth when his parents could not get him to eat cranberry jelly. Then along comes the botulism scare in which people were warned not to eat any canned cranberries. Naturally, after the announcement, all he wanted was cranberry jelly.

Well, there is too much sugar and/or high fructose corn syrup hiding in that delicious treat. I make a much more mouth-puckering raw version (because I’m sweet enough).

Here you will complain that the amounts given are too vague. But every year, no matter how precise I am, the mixture needs a little more X. So, I will give you a general outline and you can discover the balance of ingredients that suits your taste. It is helpful to have a taster who is not working with you in the kitchen. Their noses are clear and they haven’t been sneaking eats that pollute their palette.

2 (+/-) cups of whole frozen cranberries

1 (+) can of drained crushed pineapple

1 (+) cup of shelled pecans

Put a mix of each ingredient in a food processor and grind until you have a very coarse relish. If you have half cranberries remaining, you’ll want to keep grinding.

You’ll end up processing several batches and putting the mixture in a bowl. After it’s all processed, stir well and call in your taster. You may need to add pineapple or nuts, but rarely more cranberries.

For those who aren’t fans of incredibly “whangy” (i.e. super tart/slightly bitter) foods, you might want to add a little frozen condensed apple juice. I find additional pineapple works for me.

This is a great addition to any meal with heavy fats or rich, savory spices. And it reaches it’s best flavor when you make it a day or two ahead.

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