Sauces & Condiments

Canadian

Cranberry Relish

Raw cranberries, tart apples, a whole orange and sugar are pulsed together into a bright uncooked relish.

What It Is

Raw cranberries, tart apples, a whole orange and sugar are pulsed together into a bright uncooked relish.

Origin

This is my canadian-leaning version, built around the ingredients and method that give the recipe its character.

Fun Fact

Cranberries contain natural pectin, which helps cooked cranberry sauces gel; this raw relish stays brighter and crunchier instead.

Prep

15 min

Cook

—

Total

15 min

Servings

12 tbsps

(assuming no one present is secretly a moose)

Difficulty

easy

Diet

Vegetarian, Vegan, Gluten-Free, Dairy-Free, Nut-Free

Away Mission

50 min walk

(equivalent to explaining humour to Data, twice)

#canadian #cranberry-relish #sauces-condiments #spoon-and-scribble

Ingredients

2 cups raw cranberries
2 tart green apples
1 seedless orange
1–2 cups sugar

Steps

Pulse cranberries, apples and orange in a food processor until finely chopped.
Stir in sugar gradually until the sweetness is where you want it.
Let stand about 45 minutes for the sugar to dissolve, then refrigerate.

Notes

Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.

Nutrition Facts

Per 2 tbsp

Calories 230

Burning this off: one Tragically Hip song, played loud, on a treadmill.

% Daily Value*

Fat 0.0 g 0%

Saturated + Trans 0 g 0%

Cholesterol 0 mg

Sodium 0 mg 0%

Carbohydrate 61.0 g

Fibre 0.5 g 2%

Sugars 60.0 g 60%

Protein 0.0 g

Potassium 35 mg 1%

Calcium 0 mg 0%

Iron 0.0 mg 0%

*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.

A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.

Storage

Store in a clean airtight container in the refrigerator. Use a clean spoon each time because introducing mystery crumbs is how condiments develop side quests.

Freezing

Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.