One of the joys of living in Minnesota was going to the Farmers’ Market in the dead of winter and finding fresh produce. I know that probably seems unbelievable, but it’s true. Of course the produce was cabbage, and frozen greens (kale actually tastes sweeter after freezing in the ground!) But the really exciting item was fresh cranberries! I thought they were only farmed in the Northeast (Maine in particular) but apparently Minnesota and Wisconsin have their fair share of bogs as well.
It was at the co-op in Minnesota that I was first introduced to this relish – cranberries, apples, walnuts, and orange – an amazing combination and quite unique. We sampled it at the store and people just gobbled it up! Including the whole orange, rind and all, creates a very unique flavor that blends perfectly with the tart cranberries and apple (I used a granny smith).
I enjoy some cold dishes with all of the hot, heavy savory dishes that are usually on the Thanksgiving table and if you do as well, give this dish a try.
Raw Cranberry Apple Relish
2 cups fresh cranberries
1 apple, cored and cubed
1 whole orange, including peel, cut in cubes
1 cup walnuts, chopped
1/2 cup sugar*
1 tablespoon mint, minced (optional)
In food processor, pulse fresh cranberries until chopped but not pureed. Remove
to mixing bowl and pulse apples until chopped but not pureed; place in bowl with
cranberries. Pulse orange cubes and walnuts together and add to apples and cranberries.
Sprinkle 1/2 cup of sugar over all and mix well; add additional sugar as desired. Stir in mint
and macerate for at least 1 hour before serving.
*Macerating is the process of the sugar interacting with the fruit to bring out its juice so
liquid sweeteners do not work in this recipe.
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