I wasn’t originally planning on posting this. It’s a bright juicy relish that neither I nor my family (save for Daddy J, he’s more of a jelly guy…) could imagine Thanksgiving without, but it’s also just my adaptation of my Grandma Neecie’s adaptation of the recipe that’s appeared on the back of the Ocean Spray bags since God only knows when. But, as we sat at a pre-Thanksgiving dinner this weekend, both Mr. T and our guests made special note of the relish and extracted a promise that it would get posted.
Of course, now that I think about it, this tasty little number has always made a splash. Mr. T and I spent last Christmas with his family in London, and the sweet and lovely Mrs. T remembered the relish from Thanksgiving with my family years before. So, Mr. T and I set off to the City to find cranberries. Having already checked out several of the local markets, we finally–the day before England in its entirety shuts down for the holiday–spied them in the food hall at where else but Fortnum & Mason.
We knew that this was our only sure bet, and dissapointing the in-laws simply will NOT do, so one slightly more expensive than usual bag later (WTO people: Cranberry tariffs? Look into it.), we were in business. But, regardless of how far you and your cranberries are traveling this year, this tangy relish will enliven your turkey day table no matter where it suts or what else goes on it.
2 clementines or tangerines
1 Xoz bag cranberries (fresh or frozen)
3/4 turbinado sugar
1/2 tsp salt
1/4 tsp ground cinnamon
Cut the clementines in half horizontally and use the tip of your knife to nose out any seeds that may be lurking. Also, take this opportunity to make sure that you’ve picked a good one–this early in the season, sometimes you’ll get wan, dried up specimen. Obviously, juicy and delicious is what we’re going for. Quarter each clementine half and dump into the bowl of a food processor. Pulse a few times to give them a head start. Pick over the cranberries discarding any sad looking mushy ones. Add cranberries and remaining ingredients to food processor. Pulse, scraping down the bowl occasionally, until an even, fine chunkiness has been achieved. All the berries should be broken up and there should only be tiny pieces of clementine peel.
Pour mixture into a medium sauce pan and cook over medium-low heat just until sugar has dissolved and the relish has deepened to an even garnet color. Pour into a bowl and cool.