Tuesday, November 23, 2010

Turkey talk: Cranberry-clementine relish



Easy and delicious.

1 12-ounce bag of fresh cranberries.
8 small clementines cut in half (do not peel)
1/3 cup sugar

Add cranberries and clementines, then a 1/3 cup of sugar. Pulse in a food processor to get a fine chunk consistency. It's so good. Citrusy (not a word 'til now?), sweet-tart taste. Chill before serving. I make it a day or two ahead so all the flavors can blend. It's a nice change from the usual cranberry sauce. Recipe came from my friend Simmy. Happy Thanksgiving!

8 comments:

Stephanie Ann said...

It looks yummy. Do you put it on something or just eat it like cranberry sauce?

Jodi said...

Steph, eat it like cranberry sause.

Nancy said...

Hey--I make that. I've just always used regular oranges, not Clementines. I answered your question over at my place, by the way.

Ostriches Look Funny said...

Oh my darlin' Clementine that looks amazing AND easy!
love it!

Sara said...

Now if only I had a food processor, or a blender! I'm so behind the times in the cooking department. My aunt used to make cranberry relish with fresh cranberries, some orange marmalade, lots of sugar and a bit of water...cook all together until cranberries are soft. Very delicious, but this fresh (uncooked) version you share here sounds especially tasty.

Cheryl said...

Oh I have got to try this. I can imagine the flavours go so well together.

monix said...

Happy Thanksgiving to you and yours. We don't eat turkey until Christmas but I'll try the relish then.

Jodi said...

Cheryl and Maureen, the recipe came from your side of the pond. My friend found it in The Telegraph, (or is it Daily Telegraph?) newspaper a few years ago.

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