CRANBERRY, RASPBERRY & ORANGE RELISH

Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It's great with turkey, but just as good with chicken and duck.  It can also be a nice complement to canned jellied cranberry sauce for those who won't eat the Thanksgiving bird without it. 

12 to 16 oz. fresh cranberries
2 tart green apples, halved, cored, and coarsely chopped
3/4 cup sugar
1/2 cup orange marmalade
1 (10 oz.) package frozen raspberries, thawed and drained
1 teaspoon fresh lemon juice, or to taste

1.  In a food processor, pulse cranberries until finely chopped. Remove to a bowl.  Pulse apples into small pieces and remove to cranberries.

2. Stir in sugar, marmalade, raspberries and lemon juice.  Cover and refrigerate for at least 1 hour.   (Relish may be refrigerated for several days.)  Drain off excess juices before serving. 

Makes 6 cups.

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