My mom’s cranberry sauce is one of my favorite parts of Thanksgiving. It’s also unique – no stovetop cooking necessary. You just pulse fresh cranberries, oranges & sugar in a food processor and it’s wonderful & melded the next day. Lately we’ve been pairing it with Tillamook cheddar & turkey on D’Angelo’s whole wheat to celebrate the season. Of course, it’s also lovely with roasted pork and roasted chicken.
Fresh Cranberry Relish (make the day before you wish to serve)
1 bag fresh cranberries – wash and discard ones that are soft
1 large navel orange – unpeeled
3/4 C sugar – adjust to taste
Quarter orange and remove seeds. Add raw cranberries and orange quarters to food processor; pulse until pieces are all finely chopped together.