Fresh cranberry-apple relish
This beautiful, bright red relish is a raw cranberry sauce that's so much tastier than the jelly-like cooked version, and because it's a no-cook creation, it's ready in a snap. Just a few pulses in the food processor and you've got a vibrant relish with big flavor. Frozen cranberries work just as well as fresh in this recipe (and there's no need to defrost them first). The little dose of salt helps to release the chopped cranberries' juices and apple mellows their puckery, tart taste along with a dab of sugar. Serve the relish as you would classic cranberry sauce on the holiday table and add leftovers to tossed green salads or turkey or ham sandwiches like you might a sweet dill relish. This will keep in the fridge for a couple of days, but add a squeeze of lemon before storing to prevent the apples from browning.
1 large, Fuji, peeled, cored, cut in chunks
½ tsp, grated
- Put cranberries and apple in a food processor; pulse until finely chopped and spoon into a medium bowl.
- Add sugar, lemon zest, and salt to bowl; stir, cover and refrigerate at least 30 minutes for flavors to blend.
- Serving size: 1 1/2 rounded Tbsp