No Thanksgiving feast is complete without the delightfully tart cranberry making its annual appearance. Whether you prefer yours jellied, juiced or otherwise, this colorful relish will satisfy your craving for its sweet yet sharp flavors. This no-cook dish is beautifully balanced with the subtlety of oranges and cloves and deepened with a touch of brown sugar and honey. The recipe was passed down to me and originally made by my great grandmother. I'm certain this accompaniment will become a staple at your holiday gatherings, just like it has ours. Enjoy! ~April

Cranberry Relish (serves 4-6)

1 red delicious apple

1 macintosh apple (Try Bechdolt's

Orchards)

1/2 cup of raw, halved walnuts

1 navel orange

1 lemon

1 bag (12 ounces) of fresh

cranberries

1 pinch of ground clove

1/2 cup of Light or dark brown sugar

Honey (Try Tassot Apiaries)

 

Peel both apples. Shred the apples on a box grater, medium grate, over a large mixing bowl.

Finely chop the walnuts. Add the lemon and orange juices to the apples and stir.

Using a food processor, pulse the cranberries until they are evenly chopped not puréed.

Transfer the berries and walnuts into the bowl and add 1/2 cup of the brown sugar and cloves,

stirring to mix.

Add more sugar and honey to taste and serve.

 

Cook's Note: This relish will keep for up to two weeks in the refrigerator.