Whether it’s Thanksgiving or just another ordinary day, this recipe for Cranberry Relish will pucker your tastebuds with a rush of sweet deliciousness!
You might not be aware of this, but cranberries have an absolutely fascinating history.
Take the most famous cranberry brand around, which is Ocean Spray. You’ve no doubt seen the logo as you walk through the grocery store, but did you know Ocean Spray is not actually a company at all? Instead, it’s a big group of cranberry farmers who all share the profits. The history behind this arrangement is interesting, because it’s the reason cranberries are so popular.
How cranberries became an American staple…
Rather than sell their cranberries to other companies, a bunch of farmers got together in the 1930s and decided to sell directly to consumers. Back then, cranberries were not nearly as big a deal as they are today. In fact, most people only purchased them for Thanksgiving and Christmas dinners. But in 1959, something huge happened. Certain batches of cranberries were believed to have been infected with a harmful weed-killing chemical. Out of caution, the Secretary of Health, Education and Welfare issued a warning to all consumers, telling them not to buy any cranberry products made that year. People opted not to use cranberries for Thanksgiving or Christmas, and practically overnight, the entire cranberry industry collapsed.
Afterwards, the farmers at Ocean Spray realized they were too reliant on the holidays to support their business, and what followed were years of attempting to branch out and offer different kinds of cranberry products, which they believed could be popular year-round. That’s how we got cranberry juice, cranberry vitamins, cranberry raisins, cranberry yogurt and so on. Today, cranberries are a major staple in the American diet, and it all goes back to that group of farmers at Ocean Spray who saw a problem and looked for a creative culinary solution.
But having said all that, I still believe the pinnacle of cranberry dishes is the classic original. No, I’m not talking about canned cranberry sauce, that jiggly Jello-like stuff. Instead, I’m talking about whole berry cranberry relish or sauce (the difference between the two is that relish is not cooked, while sauce is typically cooked). And this recipe for cranberry relish is all about highlighting what makes that dish so great. With just three simple ingredients, you have a holiday treat that can be enjoyed all year long.
Why do we eat cranberries on Thanksgiving?
There are a few answers to this question, but the most basic reason is seasonality. Back in the day, cranberries, like any fruit, were only available in season – in the case of cranberries, that meant between September and November. Naturally, any major holiday that occurred during that window – Thanksgiving – would feature what was seasonally available, and cranberries were a great choice for a simple and delicious dessert dish.
Fast-forward to the early 20th century, however, and a new invention by a guy named Marcus Urann – one of the original Ocean Spray founders – put a modern twist on cranberry relish. Instead of forcing people to make their own sauce or relish, Urann developed a way to can the stuff in “sauce” form, albeit with some caveats. The texture, flavor, and consistency were all unique, more jiggly than syrupy, but people loved it. And even though cranberry sauce could now be enjoyed year-round, the tradition of mostly eating it on Thanksgiving and later Christmas had, by then, become fixed in the expectations of Americans.
Today, the debate ranges between those who prefer canned sauce or whole berry sauce or relish. I am squarely in the latter camp — hence this recipe being for whole berry relish, which I still call “whole berry” even though we’re blending it up a bit — but I understand why the nostalgic appeal of the canned stuff still holds sway in people’s hearts.
Ingredients
- 12 ounces fresh cranberries
- 1 medium orange, washed and cut into eight sections (with peel)
- 3/4 cup granulated sugar
How to Make Cranberry Relish
Step 1: Wash the cranberries and discard any soft or discolored ones.
Step 2: Cut the ends off the orange, then cut into eight sections, leaving the peel on.
Step 3: In a food processor, combine cranberries and orange sections. Pulse until the mixture is finely chopped but still has some texture.
Step 4: Transfer the mixture to a bowl and stir in the granulated sugar until well combined.
Step 5: Cover the bowl and refrigerate the relish for at least one hour to allow the flavors to meld together.
Step 6: Serve the cranberry relish chilled as a side dish with your main course.
FAQs & Tips
How to Make Ahead and Store?
Cranberry relish is perfect to store because you don’t even need to heat it up to eat it. Place in an airtight container and store in the fridge for up to 2 weeks.
What’s The Difference Between Sauce and Relish?
The simple answer is that sauce is cooked, while relish is typically not cooked.
Should I Serve Hot or Cold?
There really is no right answer for cranberries, although traditionally cranberry relish is served chilled or at room temperature. Cranberry sauce can be served hot, cold, or room temperature. Some people may like it hot, in which case, serve it hot if you prefer. It’s up to you!
Serving Suggestions
You already know I am a fan of serving cranberry relish year-round, but the simple truth remains that most people expect it at Thanksgiving or other holiday get-togethers. In that case, one of the best ways to serve cranberry relish is as a side dish or dessert to a classic Thanksgiving meal. Try serving it alongside this recipe for Herb-Roasted Turkey, and if you want to really impress your friends, whip up this classic recipe for Johnson Stuffing to round out the full meal.
Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 medium orange washed and cut into eight sections (with peel)
- 3/4 cup granulated sugar
Instructions
- Wash the cranberries and discard any soft or discolored ones.
- Cut the ends off the orange, then cut into eight sections, leaving the peel on.
- In a food processor, combine cranberries and orange sections. Pulse until the mixture is finely chopped but still has some texture.
- Transfer the mixture to a bowl and stir in the granulated sugar until well combined.
- Cover the bowl and refrigerate the relish for at least 1 hour to allow the flavors to meld together.
- Serve the cranberry relish chilled as a side dish with your main course.
I’d like to review it
Thank you for your review KI!