and more not featured on my blog? Subscribe to my newsletter!
Every Thanksgiving table would be incomplete without a dish of ruby red cranberry sauce or relish to grace it. Last year, I shared a recipe (that I still love) for Cranberry Pear Sauce. It’s delicious spooned over turkey, casseroles, or other hearty dishes any time during the fall and winter.
But if you want something a bit more refreshing with a pop of zing and a little crunch to jazz up your holiday dishes—something a touch more tart than sweet—you’ve got to try making raw cranberry relish.
It’s even easier than sauce, believe it or not. As long as you’ve got a food processor, it’s just a quick zip-zip-zip and you’re done. Like most holiday leftovers, the flavor of this cranberry relish improves with time. Make it a day in advance if you can, giving it a quick stir before serving.
With so many rich and heavy dishes taking center stage at the holidays, I like to balance out that weight with lighter sides and condiments like this relish. It’s amazing how something so simple can complement old favorites so perfectly.
With Thanksgiving just over a week away, here are few more of my favorite dishes you might like to include in your holiday recipe arsenal:
- Mustardy Green Beans with Raisins & Pecans
- Roasted Vegetables with Balsamic Herb Dressing
- Maple Pecan Tart
- Cranberry Mousse Pie with Chocolate Almond Crust (at ABCnews.com)
- Mini Pumpkin Apple Cupcakes with Chocolate Drizzle
What’s on your Thanksgiving menu this year? Share in the comments!
Spiced Pear & Cranberry Relish
2 cups fresh cranberries
1 medium shallot, roughly chopped
3 tablespoons honey
2 tablespoons fresh orange juice
1 tablespoons finely grated orange zest
2 teaspoons finely grated ginger root
1 teaspoon ground cinnamon
1 medium ripe Bosc pear, peeled, cored, and roughly chopped
2 tablespoons pecans
In a food processor fitted with the steel blade, pulse the cranberries, shallot, honey, orange juice, orange zest, ginger, and cinnamon until finely chopped. Add the pear and pecans and process until chopped small.
Refrigerate for at least 1 hour before serving, or up to 2 days.
Find more healthy seasonal recipes at Slightly Indulgent Tuesday!