A simple side dish that is perfect for Thanksgiving or Christmas.
- Carbohydrate 12.7354432616667 g
- Cholesterol 0 mg
- Fat 3.41608084008333 g
- Fiber 3.38539577729926 g
- Protein 0.802775853583333 g
- Saturated Fat 0.304049596725 g
- Serving Size 1 1 Serving (109g)
- Sodium 4652.21350065109 mg
- Sugar 9.35004748436741 g
- Trans Fat 0.215661457516666 g
- Calories 77 calories
Step-by-step
- Place crandberries, apples and oranges in food processor and pulse to a chunky consistency
- Add sugar, nuts and grapes and refrigerate until ready to serve. Can be kept in sterilized jars in refrigerator for serveral weeks.
Controlling Texture in the Food Processor
Raw cranberry condiments turn watery when over-processed because the blades rupture too many pectin-containing cell walls. Pulse the machine in three short bursts until the pieces match the size of coarse grains. Leaving the apple skins intact adds structural integrity and natural pectin that helps bind the loose juices together.Balancing Acid and Sugar
Fresh raw cranberries contain high levels of quinic and malic acids that require substantial sweetness to balance. Granulated white sugar dissolves cleanly into the fruit juices during a minimum 30-minute resting period in the refrigerator. Reduce the sugar quantity by half only if pairing the condiment alongside heavily glazed roasted meats that provide their own sweetness.Storage and Make-Ahead Protocols
Raw fruit mixtures maintain safe acidity levels and will keep sealed in glass jars for up to three weeks at 38 degrees Fahrenheit. Toast the pecan halves in a 350-degree oven for eight minutes before chopping to release essential oils that cut through the sharp tartness of the raw fruit.
