Does it drive you as crazy as it does me to hand chop cranberries? Those lively little berries have a mind of their own and just pop all over the counter as you attempt to cut them. This recipe for cranberry relish is a win-win all around as far as I’m concerned. Not only is it a very delicious accompaniment to the holiday bird, but it couldn’t be easier. Runaway cranberries will not be an issue here!
My good friend, Penny, gave me this recipe many moons ago, and I’ve been making it ever since. We met when we both worked for GTE Labs and immediately became friends. As the fates would have it, there are more than a few things we have in common besides sharing some great recipes.
Our birthdays are exactly one week apart with Penny having been born 51 weeks after me; so, when I still lived in Boston, we would meet on the Saturday between our birthdays and “buy each other lunch.” We both married MIT scientists, and our wedding anniversaries are 4 days (and 5 years) apart. My twin girls’ birthday is exactly one week prior to (but 3 years later than) Penny’s own twin daughters’ birthday. Since Penny and I were the same size and height, I was the beneficiary of all her maternity clothes which were exactly right seasonally since we both went through our twin pregnancies during the summer months and had our babies in September.
I remember meeting Penny at a Chinese restaurant for our birthday lunch when her girls were 13 months old. After lunch, Penny was on her hands and knees under the table picking up pieces of stray broccoli and other food that her girls had managed to distribute over the rug. I was amused at the time—then, three years later, her life became mine! I have a bumper sticker that says it all, “Once I had time, then I had twins.” 🙂 Penny saved my sanity on more than one occasion because I could talk to her knowing how well she understood what was going on in my life at the time.
Anyway, that was probably more than you wanted to know. But, there is one more thing you should know—after tasting this cranberry relish, you’ll never want to buy another can of whole berry cranberry sauce again!
- 1 lb. fresh cranberries
- 2 medium Granny Smith applies, chopped
- 1/4 to 1/2 cup sugar (I use 1/4 cup sugar—it’s very sweet, even for me!)
- 1/2 cup orange marmalade
- 2 tsp. lemon juice
- 1/8 tsp. cinnamon
- 1 1/4 cups chopped walnuts
Throw everything in the food processor!
Pulse ingredients to your desired consistency.
Source: My long-time friend, Penny