I used to cook my cranberry sauce on the stove top but last year I decided to make a raw version. I found that I preferred the raw version over the cooked. This year I made the relish the night before Thanksgiving and kept it refrigerated until dinner.
The pictures are not from Thanksgiving. I forgot to take pictures so I remade the relish today. It looks exactly the same as the one I made for Thanksgiving. Now I need to figure out a way to use almost a quart of cranberry relish.
Raw Cranberry Relish
1 12 ounce bag fresh cranberries, washed and drained
1 apple, peeled, cored and diced
1 cup apple juice (I like to use Odwalla)
1 teaspoon orange zest
1 teaspoon ground cinnamon
½ cup sugar
Put all ingredients in a blender and blend until smooth. Transfer to a container and refrigerate until ready to use.
Yield: Just under 1 quart
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