Cranberry and Orange Relish with Maple Syrupcomments (0) November 26th, 2013
1 bag cranberries (about 4 cups)
2 large navel oranges
1/2 to 3/4 cup pure maple syrup
Use clementines or tangerines in place of the oranges (remove seeds)
The original recipe that I adapted this from used sugar, although the maple syrup is tastier and better for us--you could also use honey. The amount of sweetener will vary depending upon how tart the cranberries and oranges are. Begin with a lesser amount of sweetener, taste, add more if needed.
This recipe has only three ingredients and is quite simple to make. It is a wonderful accompaniment to the Thanksgiving table, or to any meat, fowl, or vegetarian entree. The relish is fresh and crunchy, tart and sweet. I like it right out of the bowl with a spoon. It is tasty on yogurt with granola, over ice cream, in a smoothie, on a bagel with cream cheese, and on sandwiches. Try it with sharp cheddar on pumpernickel for a great grilled cheese or on a veggie or turkey reuben with sauerkraut. Mix some into a vinaigrette or marinade.
Wash the cranberries and the oranges. Cut the oranges in to quarters and cut them crosswise. Put the cranberries and oranges into the bowl of a food processor. Pour in 1/2 cup maple syrup.
Pulse the ingredients until they are coarsely chopped. Taste for sweetness and add the other 1/4 cup maple syrup if desired. Pulse to blend. Do not over process; the relish should not be a puree--it should be just a bit chewy with have little pieces of cranberry and orange.
Transfer the relish to a container and refrigerate until ready to serve. Remove from fridge about 15 to 20 minutes before serving, so that it is cool room temperature. The relish will keep for about 2 weeks in the fridge, although it is best eaten the first week.
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