Every year on Thanksgiving, Kaitlin's brother Erik makes his famous Cranberry Relish. This recipe is a great replacement to store bought cranberry sauce. The chunky texture is what really makes this holiday favorite so special; it is a refreshing change of pace. She would add this relish to everything on her Thanksgiving plate from turkey to potatoes. For a Greek tang, pomegranate seeds are included. A New England twist means sugar is replaced by maple syrup. It's also a fabulous addition to roasted lamb or pork for Christmas and Easter.
- 4 cups fresh cranberries (1 pound)
- 1 cup pomegranate seeds
- 2 medium oranges
- 1/3 cup maple syrup
- 1 tsp Chinese 5 Spice
- 1 tbsp Cranberry Orange Vinegar
- 1/4 cup finely chopped walnuts (optional)
Finely shred 1tbsp orange peel. Peal & section oranges. In a blender, process orange sections, pomegranates and cranberries. Stir in syrup, walnuts, Chinese 5 Spice, Cranberry Orange Vinegar and 1 tbsp orange peel. Store in the fridge up to 2 weeks or freeze for up to 6 months.
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Photo Credit: Julie Cecchini