Ripples Recipe – Cranberry and Orange Relish

By Stephen Sapp

With the holidays fast approaching, I thought I would share one of my family’s favorite side dishes. My father was the one who always made it in the home I grew up in, and I can still see him standing in the kitchen in Asheville turning the crank on that old-fashioned hand grinder. I have now assumed the responsibility of making this relish for us, and I have to say that food processors certainly make the task much, much easier!

Cranberry and Orange Relish 

2 oranges, seeded but with peel left on, cut into eighths

1 1-pound package raw cranberries, washed and picked over

1½ c. sugar

1 envelope unflavored gelatin dissolved in ¼ cup cold water or orange juice

chopped nuts (optional)

1. Wash oranges, cut into eighths lengthwise, remove seeds (if any) but leave peel, and put in a food processor with the S-shaped (standard) blade mounted.

2. Process slightly, add cranberries, and grind until chopped.

3. Add sugar and gelatin (and chopped nuts, if included) and process well (but not too much—you don’t want to liquefy it!).

4. Refrigerate overnight.

IMPORTANT: Make the day before serving or the flavors won’t mix enough.

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