I am pretty traditional about the cranberries on the Thanksgiving table. I have to have my traditional cooked cranberry sauce. But I like to mix things up sometimes and have a second version as well. But I am not from the jiggly can of cranberry sauce camp, so it’s a chance to get creative.
This raw relish is sweet and tangy and a definite twist. Usually made with oranges, I find the sweetness of tangerines a special touch, and add a little kick of bourbon. You can use small tangerines, larger honey tangerines or even clementines. Serve this with the big meal, and there will still be lots left to go beside leftover sandwiches.
- 8 ounces whole tangerines
- 8 ounces fresh cranberries
- ½ cup pecan halves
- 1 cup sugar
- 2 Tablespoons bourbon
- Cut the tangerines into pieces – skins and all - and place in the food processor fitted with the metal blade. Pulse six to seven times to break up the tangerines. Add the whole cranberries, sugar, pecans and bourbon and pulse until you have a rough relish. Scrape down the sides of the bowl a couple of times and make sure everything is well combined. Scoop the relish into a bowl, cover and refrigerate for several hours or up to a week. If lots of liquid accumulates in the bowl, you can drain the relish.
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