Raw Cranberry Relish (and more)

Raw Cranberry Relish


2 cups washed raw cranberries

2 cored tart apples (peel on)

1 large, whole (peel ON) seedless orange, cut into sections

1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be. I only use a cup but I like mine very tart.)


In a food processor, pulse up the cranberries, apples and the orange until chopped but not a mush. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Cranberry Sauce (with Bourbon!)


1 cup bourbon

1/4 cup minced shallots

Grated zest of 1 orange

One 12-ounce package of fresh cranberries, picked over

1 cup sugar

1 teaspoon freshly ground pepper


In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.

Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.

Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.

3 Responses to “Raw Cranberry Relish (and more)”


  1. Thanksgiving | On Food And Film - November 21, 2013

    […] Click here for both recipes. […]

  2. Thanksgiving Ideas | On Food And Film - November 20, 2015

    […] For the recipes, click here. […]

  3. Your Perfect Thanksgiving | On Food And Film - November 17, 2017

    […] Cranberry Heaven […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: