Lemon Cranberry Relish

Fresh cranberries, whole oranges, lemon zest, and sugar pulsed together in a food processor until coarsely chopped. No cooking, no canning, no fuss. This raw relish has a sharp, tart bite that canned cranberry sauce can only dream about.

Peeling the oranges right down to the flesh and removing all the white pith is the step that separates a bright relish from a bitter one. That pith carries harsh, astringent compounds that overpower the citrus sweetness if left in. Take your time with a paring knife and cut close to the fruit.

The lemon zest adds a concentrated citrus oil punch on top of the orange. It’s a small amount, just a tablespoon, but it sharpens everything and gives the relish a complexity that oranges alone don’t deliver.

Kitchen Tips

• Pulse the food processor in short bursts, not a long run. You want coarse, chunky texture with visible fruit pieces. Over-processing turns it into a smoothie.
• Chill for at least an hour before serving. The sugar needs time to dissolve into the fruit juices and the flavors need to blend together.
• Make this a day ahead and it gets even better. The cranberries soften slightly in the sugar syrup that forms and the tart edge mellows just enough.
• This freezes beautifully for up to three months. Make a double batch and pull one out for Christmas dinner.

Variations

• Add a cup of chopped walnuts or pecans after processing for crunch and richness.
• Stir in a diced apple by hand for added texture and a sweeter, milder bite.
• Reduce sugar to 1 cup for a sharper, more tart relish that cuts better through rich, fatty holiday meats.