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.
