Cranberry.

Pucker up, it’s cranberry time.  I absolutely love cranberry relish with turkey.  Psssst… I also love canned shaped jellied cranberry sauce, make fun if you will.   It is even better on the ultimate leftovers sandwich.  Mmmmm.  Turkey sandwiches are almost better than actual thanksgiving. 

I always thought it was something super complicated to make, but it turns out it isn’t at all.  Everything gets thrown in the food processor and it takes care of everything.  It also keeps for a surprisingly long time in the fridge and the flavors just get better the longer it sits, so make this a day or two in advance.

You will need:

• 1 bag of cranberries
• 1 orange
• 2 small apples {I use Granny Smith + Gala}
• juice of half a lime
• 1/2 – 3/4 cup of sugar

Cut the apples in quarters and remove the stem and seeds, leaving the skin on.  Remove the hard stem end of the orange if it is still on and cut into quarters, leaving the peel on.  Put the orange and apples into the food processor. Cut the lime in half and add the juice to the top of the apples and orange.  Process until medium sized chunks remain. 

Add a bag of cranberries and 1/2 cup of sugar.  {I have used and really like vanilla sugar here, it is just regular sugar that I store vanilla beans in, but it is not necessary to the recipe.}  Process again until everything is as smooth or chunky as you’d like.  We like ours fairly fine, but it is delicious with more chunks in it too.  Taste and if it is too tart for your liking, you can always add an additional 1/4 cup of sugar.  I prefer a bit more tart, so we usually don’t need it.

I store it in a large glass canning jar in the fridge for 3 – 4 weeks, though it never lasts that long.