Cranberry-Orange Relish
Cranberry sauce is commonly eaten during Thanksgiving and Christmas, which is why I already have Cranberry Apple Sauce and Cranberry Ground Cherry Sauce, but cranberry orange relish is a little less common. A key difference between cranberry sauce and cranberry relish is that the sauce is cooked, and the relish is made with raw ingredients.
I used persimmons in this Cranberry Orange Relish because they are in seasonal abundance in the Southeast US. If you do not have easy access to persimmons or prefer to use another fruit, apples are the perfect substitute. You can also use pineapples for a stronger flavor, or even add jalapeño for a kick of heat. I added ginger for this reason.
In this cranberry relish, I used the Fuyu variety of persimmons, which is hard, even almost crunchy, and lightly sweet. It has no tannins, so it will not make your mouth chalky like how the American and Hachiya varieties can. More information on this variety can be found here.
My best results to get a finely minced but not pureéd relish is to use a food processor, like this one.
The ingredients are:
- Fresh cranberries
- A whole unpeeled orange
- Persimmon
- Lemon juice
- Sugar
- Ginger
How To Make Cranberry Relish?
- Process cranberries, persimmons, and orange until in very fine pieces.
- Place in a bowl and add lemon juice, ginger, and sugar, and mix well.
- Place in the fridge for at least 4 hours, preferably overnight, to allow flavors to fully marinate.
Can You Freeze Raw Cranberry Relish?
Unlike cranberry sauce, which can freeze beautifully, I would not recommend freezing this cranberry orange relish. When defrosting, the fruits will release water, and make the cranberry relish very watery.
Other Cranberry Recipes Here:
Cranberry Oatmeal Sandwich Cookies
Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: American, Thanksgiving
Nutrition
(Per serving)- Energy: 57 kcal / 238 kJ
- Fat: 0 g
- Protein: 0 g
- Carbs: 15 g
Cook Time
- Preparation: 10 min
- Ready in: 10 min
- For: 16 servings
Ingredients
- 1 12 ounce package fresh cranberries
- 1 orange, ends cut off and cut into pieces
- 2 persimmons, ends cut off and cut into pieces
- 1 tablespoon lemon juice
- 3/4 cup cane sugar
- 2 teaspoons fresh minced ginger
Instructions
- Process cranberries, persimmons, and orange until in very fine pieces.
- Place in a bowl and add lemon juice, ginger, and sugar, and mix well.
- Place in the fridge for at least 4 hours, preferably overnight, to allow flavors to fully marinate.
