This cranberry relish is a classic Thanksgiving side in Jeff’s family.
12 oz (about 2 cups) fresh (i.e., not frozen) cranberries
1 peeled and seeded orange, cut into small pieces
2 cups fresh or canned pineapple
3/8 cup sugar, plus more to taste
2 Tbsp Grand Marnier
Process all ingredients using a food processor. The relish needs time for the flavors to meld, so make at least one day ahead and refrigerate. After a day, add more sugar to taste.
Be careful not to over puree the cranberries. You’re aiming for large pieces of cranberry and (secondarily) pineapple.
Serves about six, and keeps for weeks in the fridge.
Original recipe by Ginger and Dick Howell, of the Seasonal Kitchen cooking school, via Joanne Drexler.
We’ve cut the sugar slightly from Ginger and Dick’s version.