Cranberry Relish

There are a lot of decisions to be made when planning a Thanksgiving menu. You might have to decide between buttery mashed potatoes or sweet potato casserole, classic green bean casserole or garlicky green beans, and perfect-every-time roasted turkey or showstopping deep-fried turkey. But any buffet is incomplete without cranberry side dishes to add a ruby-red color and sweet-tart flavor to a table full of golden-brown and buttery foods.

Cranberry relish, the no-cook cousin of jammy cranberry sauce, is my pick for the holiday table. It’s made with just three ingredients — fresh cranberries, orange, and sugar — and is ready in less than five minutes. With flavor, color, and ease all on its side, cranberry relish may be the one dish everyone at the table can agree on.

• Three ingredients only. Make this essential side dish with fresh cranberries, orange, and sugar. 
• Its fresh flavor is holiday-worthy. Cranberry relish adds much-needed contrast to the Thanksgiving table with a vibrant red color and sweet-tart flavor in every chilled spoonful. 

• Fresh cranberries: You’ll need 1 (12-ounce) bag fresh cranberries for this recipe. 
• Orange: This recipe uses the entire orange — peel and all. Purchase an organic orange if possible, or wash the outside of the fruit very well before preparing the relish. Slice the ends off of an orange to remove excess pith, but leave the orange otherwise unpeeled. Leaving the peel intact gives the cranberry relish a balanced (not too bitter) flavor.
• Sugar: 1/4 cup granulated sugar gives the cranberry relish the perfect amount of sweetness. It complements spoonfuls of turkey and gravy, or can be eaten alongside dessert. 

1. Prep the orange. Trim the ends off of the orange, then cut into 8 pieces and remove any seeds. There’s no need to peel the orange. Pulse in a food processor to coarsely chop.
2. Add cranberries and sugar. Add cranberries, granulated sugar, and kosher salt, and pulse until no large pieces remain. 
3. Chill the cranberry relish. Refrigerate the relish until chilled to allow the sugar to dissolve and the flavors to blend. 

• Adjust the sugar. Add more or less sugar until the cranberry relish reaches your desired level of sweetness. Alternatively, swap the granulated sugar for brown sugar or maple syrup for a more robust, earthy flavor. 
• Include nuts. Toasted walnuts or pecans can also be incorporated into the relish for a nutty crunch. 
• Add apples for extra crunch. Granny Smith apples are often added to cranberry relish because they add a juicy and tart flavor. Chop 1 apple into large pieces, remove the seeds, and add to the food processor with the orange.

Cranberry relish is the ideal side dish to make in advance of the holiday meal. The relish keeps in the refrigerator for up to two weeks or can be frozen for three months. Thaw the cranberry relish in the refrigerator overnight before serving. 

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