On Tuesday, while my helper friend was making the chutney, I was busy making the relish. It’s a real simple recipe. My mom makes it with apples too. I would be making 2 batches.
Here’s the recipe, probably off the back of an Ocean Spray package:
Cranberry-Orange Relish
12 oz. fresh cranberries
1 medium orange
½ -1 cup sugar (to give an idea of sweetness)
Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices in a food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer. Makes about 2½ cups.
Notes: Peel ½ of the orange slices, as they make it too tart if all are used. Use a food grinder and alternate slices and cranberries.
To freeze, use small single serving containers. Will thaw in an hour.
An orange, quartered and cut to eighths, with half the peels
I used an organic navel orange, no seeds!
My food grinder
Locally made
Ready to grind
Half done
The food grinder leaks juices out by the handle, so I keep a bowl in a chair underneath it. I add the juice back in. I used local organic cranberries, beautiful huge berries!
Before juice and sugar is added
My helper friend zested all the oranges from the chutney he was making and I set the zest to dehydrate.
Chutney, 3 batches, on left; Relish, 2 batches, on right
I will have enough for meals for most of the year, as I am the only one who eats these.