How to Make Cranberry Relish
So many of the things we eat around the holiday are American originals like pumpkin pie, sweet potatoes and of course, the turkey, as well as these little guys, the cranberries. This is a unique berry that was traditionally grown in New England in water-filled bags, but now it’s grown in other states as well. They’re harvested in the fall by machines that knock the berry from the plant and they’re stored by floating them in water. Once they’re packaged, they’re shipped off to all parts of the country to be sold for holiday cooking. A recipe I really like because it’s so simple, it makes good use of this honey that my bees produced this year is cranberry relish. Now, this is very easy to put together. You see, it only takes two cups of cranberries, a half a cup of honey and an orange. To begin, I just rinse the berries well and drain. Then I quarter the orange and remove any seeds if necessary and put it into the processor, peel and all. Then I add the cranberries and process. Be careful not to run this too long, you see, relish needs to have some texture. Now, I’m going to transfer this over to another bowl and fold in the honey. Now, save the rest of this honey for another batch. The great thing about this recipe is that you can make it up ahead of time. Store it in the refrigerator and it’s best served chilled. It’s the perfect complement to so many of the other favorites we enjoy this time of year. I can’t imagine the holidays without cranberries. From the garden, I’m Allen Smith.
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