I wasn’t in the mood to make either a Waldorf salad or cranberry sauce this year when I remembered a relish I had a couple of years ago. It was bright with fruit flavors especially cranberries making it qualify as a Thanksgiving side dish.
That one was made with oranges and still can for those who don’t live in places where satsumas are common. Otherwise, using a satsuma or tangerine gives it a lovely flavor..
Delicious! Sweet and tart enough to wake up any tastebuds that are falling asleep from the tryptophan in the turkey.
Cranberry Satsuma Relish
12 ounce bag of fresh cranberries
2 satsumas
1 Granny Smith apple
½ cup granulated sugar
Wash the fruit.
Pulse the cranberries in a food processor until coarsely chopped. Remove to a mixing bowl.
Zest one satsuma and juice it (you need ¼ cup juice). Cut the other satsuma into quarters and remove any seeds. Pulse in the food processor until finely chopped. Place in the mixing bowl with the cranberries.
Core the apple and cut into quarters. Pulse in the food processor until finely chopped. Place in the mixing bowl with the cranberries.
Sprinkle over the sugar and mix well. Cover and place in the refrigerator overnight (can be made up to 3 days ahead). Serve with turkey in place of cranberry sauce.
Any leftovers can be spooned over oatmeal for breakfast or, even, placed with bananas, yogurt in a blender for a superfood smoothie.
Mouth Brothels 