So, it's nice to have bright and refreshing cranberry relish to lighten things up.
Back in the day, my mom rocked out a cranberry Jell-O mold totally reminiscent of the days of Betty Draper. It remained largely untouched. Sorry, Mom.
I recently read that cranberry sauce is the least fav side of Thanksgiving. To which I say, "Obviously!" Who want to eat a congealed jiggly concoction from a can?
No one, that's who.
So grab a bag of fresh cranberries and a clementine and get to business. The color and fragrance is total fall. And your guests will love this little kick of cranberry, trust.
Refreshing Cranberry Relish
Makes 2 cups
1 12-ounce bag of cranberries, rinsed and picked through
1 clementine, unpeeled, cut in quarters.
1/2 cup granulated sugar.
In a food processor, add cranberries and clementine segments. Pulse about 10 times to finely chop the fruit. You may need to scrape the sides once during this process. Be sure to not over-pulse. You want the mixture to have texture.
Spoon cranberry clementine mixture into bowl. Gently stir in sugar. Cover and refrigerate for at least a day.
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