This Cranberry Relish my favorite! I never liked Cranberry Sauce or Relish until I tried this recipe. I first tasted it NINE Thanksgivings ago when I came to Michigan for the first time with my fiancé (He asked me to marry him on our way to the airport!!! I, of course, said “Yes!”). My soon-to-be-mother-in-law made it for me. She found a recipe to copy from Zender’s Restaurant in Frankenmuth, MI. (A beautiful little German Town in Michigan. It’s biggest claim to fame is a GIGANTIC Christmas store, Bronners) I have been making it ever since! LOVE, LOVE, LOVE this recipe! It also freezes really well.
Next, core a few Apples. (I personally love Fuji Apples for this recipe, but any firm, crunchy apple will do). Chop them in the blender and dump in the bowl with Cranberries.
Seedless Naval Oranges are next. Peel the Orange, but save that peel! Get rid of most of the white, un-tasty part of the peel. Throw the orange “meat” and peel into the blender. Pulse and add to the bowl.
And the fourth and final ingredient, SUGAR!
For best results, make the Relish 2-3 days before your big dinner to let all the flavors join together in perfect harmony!
Refrigerate or Freeze. But mostly…. ENJOY!!!
- 16 oz. Cranberries
- 3 Apples
- 3 Oranges
- 3 C. Sugar
- Pulse cranberries in blender. Dump in large bowl. Core apples and pulse in blender and add to bowl. Peel oranges. Save peel and remove as much white pith as possible. Pulse in blender and add to bowl. Stir in sugar. Store in airtight containers or freeze.