Raw cranberry relish. I didn't even know this was possible. For me, raw cranberries have had the taboo quality of all those other shiny, forbidden berries I was tempted to eat off the shrubbery when I was 5 years old. Really? You're allowed to eat these raw? When Rosalie's teacher was telling me about it the other day, though, she explained that her favorite cranberry sauce is raw cranberry relish, especially on her turkey sandwiches. Well, this thought stuck with me, and by the time I was ready to give it a whirl today I had already forgotten the ingredients that she had mentioned.
Fortunately, there are many intriguing-looking raw recipes out there. I borrowed a simple one from simplyrecipes.com. I almost didn't get a chance to taste it on a sandwich, because I kept eating it straight from a bowl with a spoon. It's delicious.
I'm anxious to try other versions, too, though. From what I've seen, there are many exciting directions you can go with this raw relish. I have seen recipes that include ingredients like horseradish, sour cream, dates, lemon, sweet onion...so many possibilities! By the way, those ingredients were not all in the same recipe. Don't worry. Anyway, try this raw relish if you'd like a little zest in your leftover sandwiches this week.
Now I have the opposite problem than the usual one at this time: I need more turkey to work with!
Raw Cranberry Relish
Adapted from Elise Bauer's Simply Recipes
- 2 cups fresh cranberries, washed and picked through
- 2 tart apples, such as Grannysmith, chopped into large chunks
- 1 seedless orange, chopped into large chunks--with the skin still on
- 1 cup granulated sugar, or to taste.
- Place the cranberries, apples, and orange chunks into a food processor. Pulse for as few times as possible--you want to avoid a mush--perhaps around 8 - 10 very brief times.
- Pour the processed food into a bowl and pour over the sugar, stirring until incorporated.
- Let the mixture stand for at least a half an hour to let the fruit macerate in the sugar.
Makes about 3 cups