The big week is here! My menu is finalized, most of the groceries have been bought, and I’ve even started my food prep! One thing I have discovered since hosting my first Thanksgiving 2 years ago is that things can quickly go from calm to chaotic. I don’t know if it’s just me, but by the time I’m ready to get dinner on the table, all kitchen organization has gone out the window. I’m trying to find the last remaining inches of counter space to carve the turkey, gravy is usually bubbling over on the stove, and all of my potholders have magically disappeared. So each year it becomes that much more important for me to have a) a time line and b) as much prepared ahead of time as possible, even if it means putting out-of-town visitors to work!
This weekend my mom and sister came to visit (since they are sadly not able to come on Thanksgiving day). We had a lot of fun hanging out and playing with the baby, but I still had turkey day prep on my mind. At one point we got on the conversation of our favorite Thanksgiving dishes and my sister said that her favorite was Cranberry Relish. I have never made it before so I didn’t know how far in advance it could be made, she told me the she usually likes it best after it has sat for a few days. So I decided to put her right to work! She whipped up this relish in no time at all. That beautiful cranberry red is reason enough for this to make it’s way to your Thanksgiving table, but it also tastes amazing. It’s a perfect combination of sweet and tart. And it’s crazy easy!
Cranberry Relish
Ingredients
1 orange, quartered and seeds removed
1 12-ounce bag fresh cranberries
1/2-3/4 cup sugar
pinch of salt
Orange Zest for serving, optional
Directions
Add the oranges (peel and everything!) to the bowl of the food processor one at a time, pulsing until each orange is broken down. Add the cranberries and pulse until it has reached your desired consistency. Transfer to a mixing bowl and stir in 1/2 cup of sugar and a pinch of salt. Taste and add more sugar as needed. Cover with plastic wrap and refrigerate until ready to serve.
Original source unknown, as made from my sister’s memory
