I am not typically a fan of relish, but that was before I knew it could be fruity. Fruity and refreshing and delicious. Especially when paired with a sharp cheddar and buttery cracker.
Courtney made this relish for pre-Thanksgiving snacking, because she had already committed to making the cranberry sauce (our first year having it from scratch, and I will never go back). Unfortunately, our family isn’t very culinarily adventurous and I only saw 2 other people besides us try it (cheers to Mom and Uncle Ricky) without her forcing them (semi-cheers Uncle Al).
My favorite reply to Court’s attempted cajoling was Nana, who deferred by saying she doesn’t like anything cranberry, and she knows this despite the fact that she has never even tried it. And don’t try to argue with her.
I am still laughing about this. I love my Nana.
And I loved this relish! It was great way to get my appetite going for the big meal ahead. The tartness of the cranberries and pineapple, the sweetness of the brown sugar and honey, and the bite of the coarse salt and ground pepper made for one tasty condiment.
I am sure it would be equally delicious on a leftover turkey sandwich, if you’re into that kind of thing.
How cute is my big sister? I love her.
Keep the faith, Court! I will always try anything you make!
Especially if it’s one of Martha’s recipes.
Adapted from Martha Stewart Living
- Grate 2 tsps zest from the orange, then discard the rest of the peel.
- Hold the orange over a bowl and break apart, allowing any juice and the segments to fall into bowl. Slice segments crosswise in the bowl, and add the zest.
- Pulse half of the cranberries in a food processor until finely chopped. Add the rest of the cranberries, and pulse just until the second batch of berries are coarsely chopped.
- Add cranberry mixture to orange segments and zest. Then add pineapple, honey, sugar, salt, and pepper, and stir gently until combined.
- Cover and refrigerate overnight – or up to 3 days. Serve chilled or at room temperature.
Makes 4 1/2 delicious cups.