I admit it. I do not like traditional cranberry dishes. Regardless if it comes squishing out of a can or they are made on a stovetop by hand with sugar and spices – I don't like them. Until I found and altered this recipe for cranberry relish I thought I was destined to live in the no cranberry camp.
Start by ripping apart two navel oranges. Do your best to pull all the flesh out from the connective tissue.
Next finely chop 1/2 of a red onion and add it to the oranges.
Next finely chop some herbs – I used pineapple sage and fresh basil. However, a little bit of mint and basil would work or fresh oregano. Do not use fresh sage or thyme or else the mixture could get too bitter.
Finally, you are ready for the cranberries. Take two-thirds of a standard 12 ounce bag and pour them into your food processor. Chop the cranberries as course as possible with the settings of your machine.
After everything is added to the bowl mix until all the ingredients are blended evenly.
Cover the bowl and refrigerate for at least 1 to 2 hours before serving so all the flavors can blend together. You could even make this a day ahead as the flavor just improves with time.
You can serve this relish with turkey, as part of a spinach salad, or eat it on its own. It is not sweet beyond what the flavor of the oranges provide. If you are ready for a non-traditional approach to your cranberries for the holiday table give this healthy relish/salad a try – it was a swimming addition to my turkey and curry party this past weekend.
Non-Traditional Cranberry Relish
2 navel oranges
2 Tbsp minced fresh ginger
1/2 red onion, finely chopped
1/2 cup basil and other fresh herbs of your choice
8 oz fresh cranberries, coursley chopped
Mix and Enjoy!