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Read by Michael Flamel
Growing up in the Sacramento Valley, our family was blessed with a garden that yielded fresh produce year-round. Our bountiful cranberry harvest, combined with the zesty citrus from our neighbors’ trees, resulted in a cranberry citrus relish that has been a family staple for decades. Despite a long-standing family rivalry over my sister’s preference for canned cranberry jelly, my dad’s homemade concoction has won my heart over the years. Now living in New England for almost four decades, I continue to celebrate cranberries in my cuisine, and this recipe remains one of my all-time favorites.
Ingredients
- 2 cups fresh cranberries (from our garden or a local farm)
- 1 large orange (preferably California-grown), peeled and chopped
- 1 lemon, juiced
- 1 lime, juiced
- 1 apple, peeled, cored, and chopped
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup honey
- 1/2 cup chopped walnuts (optional, for added crunch)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
Prepare the Cranberries: Rinse the fresh cranberries thoroughly and remove any stems or damaged berries.
Combine Ingredients: In a large mixing bowl, combine the cranberries, chopped orange, lemon juice, lime juice, and chopped apple. Stir in the granulated sugar and honey.
Add Spices: Sprinkle in the ground cinnamon, ground cloves, and ground ginger. Mix well to ensure the spices are evenly distributed.
Blend for Consistency: Using a food processor, pulse the mixture a few times until the cranberries and fruits are finely chopped but still retain some texture. Be careful not to over-process; you want a relish, not a puree.
Fold in Walnuts: If using walnuts, fold them into the relish for an added crunch. This step is optional but highly recommended for texture and flavor.
Chill and Serve: Transfer the relish to a serving bowl and cover. Refrigerate for at least 2 hours to allow the flavors to meld. The relish can be made a day ahead for even better flavor.
Enjoy: Serve the orange cranberry relish chilled, alongside roasted turkey, chicken, or as a vibrant addition to any meal. It also pairs wonderfully with cheese and crackers for a refreshing appetizer.
This recipe captures the essence of California’s vibrant citrus and the tart brilliance of fresh cranberries. Despite the many years and miles away from the Sacramento Valley, each bite brings me back to our family garden and the cherished tradition my dad started. Whether you’re in New England or back in California, I hope this relish brings a burst of sunshine and a touch of home to your table. ❖
California credit: One of the best gardens I’ve ever grown was in southern California! There weren’t the droves of southern bugs like we have here, and the temperatures were so ideal for growing. I gave bags of avocadoes away as well as that tree grew in the corner of the garden. I forgot about one zucchini and by the time I found it, it was 24″ long and fat around. I scooped it out, used it’s flesh and added ground beef with baked cornbread, onions, garlic, seasonings etc. and mixed it with tomato sauce for a binder. I baked it with cheese on top-a full meal cooked in its own container! I’m glad to have had the opportunity of growing there and have very fond memories of that cinderblock walled in garden where I often saw one or two heads peeking over to admire it! I planted it in a wagon wheel pattern I saw in a gardening magazine!
I have printed this segment out thankfully.
Gonna do this one too, thank you so much!