Everyone has a cranberry sauce family tradition for Thanksgiving. I grew up with the canned Ocean Spray Jellied Cranberry Sauce sliced on a plate. Open both ends of the can and slide it out – it still had the indent of the ridges from the can. Sometimes my mother would also serve the Whole Cranberry Sauce by Ocean Spray – yuck, it was like eating sour sticks and twigs!
After getting married, my husband and I hosted Thanksgiving dinner for his family every year. It became our favorite holiday! For the first few years, it was the old stand-by, Ocean Spray Jellied Cranberry Sauce. Then one year, 1995 to be exact (I still have the newspaper clipping!), a local newspaper had different recipes to add something “new” to the Thanksgiving table. That is where I found our new family tradition – Fresh Cranberry-Berry Relish! Ever since then, this fresh relish is the only cranberry relish we serve. Some years, I didn’t make a big enough batch and we were scraping the bowl for the last bits. When there were leftovers, they would get piled onto a turkey sandwich the next day, and again we would scrape the bowl for the last bits!
This relish is best made earlier in the day or even a day ahead. This lets the flavors and colors really blend well. I use my food processor to cut up the cranberries and apples, it saves time and energy. Don’t thaw the frozen raspberries, just blend them in and as they defrost, their juice will join in with all the other yummy flavors.
4 cups (~1 lb.) fresh or frozen cranberries, finely chopped
2 tart green apples, cored and finely diced (skin on)
½ cup sugar
½ cup apricot jam (can substitute orange marmalade or peach jam)
1 pkg. (10 oz.) frozen raspberries or blackberries
1 teaspoon lemon juice
Mix all ingredients in a large bowl. It’s best made a day ahead so the flavors and colors can blend. Makes about 6 cups.
- Easy Fresh Cranberry Sauce (meggieskitchen.wordpress.com)
- Cranberry Sauce or Relish: What’s Your Pleasure? (thekitchn.com)