This is my family's favorite and I have passed on the recipe to many!
- Carbohydrate 102.03404375 g
- Cholesterol 0 mg
- Fat 10.097125 g
- Fiber 7.26968763113022 g
- Protein 2.17614375 g
- Saturated Fat 0.8827025 g
- Serving Size 1 1 Serving (284g)
- Sodium 2.1125 mg
- Sugar 94.7643561188698 g
- Trans Fat 0.58966625 g
- Calories 481 calories
Step-by-step
- Wash fruit.
- Quarter apples and cut into chunks.
- Cut oranges into chuncks, rinds intact.
- remove seeds.
- Using steel blade on food processor, chop cranberries in 2 batches.
- Transfer into large mixing bowl.
- Process apples & oranges, a few at atime, until finely chopped but not pureed.
- Empty into bowl with crnaberries and add sugar and salt.
- Place in covered container and refrigerate, keeping relish pressed below juices.
- A lovely red color develops as relish stands a few days.
- Will keep up to one month.
- At serving time, sprinkle with optional chopepd pecans.
Treating raw cranberry relish like a cooked sauce ruins its natural crunch and bitter-sweet balance. Incorporating whole citrus fruits with the rinds intact requires specific processing care to avoid extracting excessive bitterness from the pith. Raw condiments demand methodical preparation to achieve the proper consistency without turning the fruit into a watery purée.
- Process the fresh cranberries in two distinct batches using the steel blade of a food processor to maintain uniform particle size without pulverizing the skins.
- Leave the orange rinds attached during chopping, but inspect every chunk carefully to remove all seeds that would otherwise impart an unpleasant astringency.
- Keep the chopped apples and oranges cut into manageable chunks before feeding them into the machine a few pieces at a time to prevent uneven grinding.
- Store the finished mixture in a tightly covered container inside the refrigerator for up to one month, ensuring the solids remain fully submerged beneath the natural juices.
- Add the chopped pecans right at the moment of serving rather than mixing them in early, preserving their crisp texture against the moist fruit base.
Allowing the relish to rest for several days deepens the ruby coloration and mellows the raw sharpness of the fruit. Proper submersion in accumulated juices acts as a natural preservation method during the month-long storage window.
