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Thanksgiving Recipes: Cranberries

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Wednesday, November 15, 2006

Cranberry Relish

Makes about 2 1/2 cups

(8 to 10 servings)

Simple and easy. Adapted from "The 75th Anniversary Edition of the Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 2006).

The relish needs a 2-day rest in the refrigerator, and it can be made up to 2 weeks in advance.

One 12-ounce package (3 cups) cranberries

1 navel orange (unpeeled), cut into 8 slices

1 cup sugar, or to taste

Pick over the cranberries, removing any stems and mushy berries.

Place half of the cranberries and half of the orange in the bowl of a food processor. Pulse until the mixture is evenly chopped but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange slices. Add the sugar to the cranberry-orange mixture, stirring to combine. Cover tightly and refrigerate for at least 2 days.

Per tablespoon: 24 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 0 mg sodium, 0 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

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