The 2012 Thanksgiving issue of Bon Appétit had a cranberry-orange-mint relish recipe that looked pretty good, except that my wife can’t stand mint. So I left out the mint, substituted satsumas for the oranges, and used star thistle honey instead of sugar. I like to let this sit in the refrigerator overnight to allow all the flavors to meld. It makes a refreshingly tart complement to many meals, not just Thanksgiving.
Cranberry-satsuma relish
A deliciously tart accompaniment to Thanksgiving dinner.
Ingredients
- 24 oz fresh cranberries
- 12 oz satsumas
- 3/4 c star thistle honey
- 1/2 c red onion minced
- 1 T ginger peeled and minced
Instructions
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The honey is a lot easier to mix if you heat it up in a pan of hot water first.
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Use a microplane to zest some of the satsumas, about 2 tsp zest.
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Use a food processor to pulse the cranberries until coarsely chopped. Transfer to ~3 qt bowl. I prefer a tall bowl, fits better in my frig.
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Peel the satsumas and separate the segments. Remove as much pith as possible. Coarsely chop (try not to lose any juice!) and add to bowl.
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Add the zest, honey, onion, and ginger to the bowl. Mix well, cover with plastic wrap, and refrigerate a few hours or preferably over night.