I don’t host Thanksgiving anymore. My sister-in-law, Linda, has “thankfully” taken it over and I now host Christmas. But that doesn’t mean I don’t have my favorites that I make sure are still on the table, especially for leftover Thanksgiving sandwiches. Even if there are no leftovers, I will roast a turkey breast the next day, make a small batch of stuffing and definitely this cranberry relish, all to be sure we can have a yummy sandwich the day after Thanksgiving.
This relish is tart, sweet from the oranges and a bit spicy thanks to the jalapenos. It is actually more like a cranberry salsa. To me it is way better than the can shaped cranberry lump that sometimes is on the table. And so easy to make!
1 bag fresh cranberries ( about 2 cups)
2 jalapenos, seeded and finely diced (use only 1 if you like less spice)
1/2 small red onion, finely diced (about 1/3 cup)
1 lime, juiced
2 naval oranges, peeled, supremed (optional) and chopped in small pieces
1/4 to 1/2 cup sugar (depending on how sweet you like it)
2 tsp fresh grated ginger root
2 celery stalks diced
Run the cranberries In a food processor until they are finely chopped. Dump them into a medium sized bowl. Add the rest of the ingredients and stir to combine.
This can be made a day ahead and actually gets better as it sits and the flavors combine. Keeps in the fridge up to 3 days and freezes well.
Plays well with others: This is great on the plate with your turkey dinner, but just as great on a thanksgiving sandwich the next day. I like to make Mini Thanksgiving Sandwiches for holiday appetizers. Simply roast a turkey breast and cut it into small pieces to fit on appetizer sized marble or plain rye bread. Smear the bread with mayo, place a piece of arugula next, then the turkey slice, and finally a dollop of the cranberry relish.