Relishing the Thought of Thanksgiving Dinner

Thanksgiving is quickly approaching and it’s time to start deciding on which of the family favorites will be gracing the table this year. I was going through my cupboard and noticed a can of the jellied cranberry sauce which I do like but I thought this year I would much rather have my grandmother’s uncooked version of cranberry relish. It has such a nice bite to it. It’s not too tart and not too sweet; it has a wonderful crunchy texture and does a great job at cutting through some of the richness of the other foods and creating a nice balance. What is also great about this relish is that it can last way beyond the thanksgiving fare and grace many different dishes and still be around for Christmas (well maybe if you make a double batch).

Meema’s Uncooked Cranberry Relish

1 lb. cranberries
1 whole orange
2 cups sugar
½ cup chopped walnuts
1/4 teaspoon of salt, this is optional but the salt really does heighten the flavor.

Grind cranberries. Grind all of orange (skin too) except inner white part, just the colored zest in food processor or blender. After grinding place in bowl add sugar, salt and walnuts then stir together well. Place in covered jars or covered plastic containers, refrigerate and allow to sit 2 days before using.