Alright, let’s talk about makin’ this Ocean Spray Cranberry Orange Relish. It ain’t rocket science, you know? Just gotta follow some simple steps, and you’ll have somethin’ real tasty to go with your turkey or whatever you’re eatin’.
First off, you gotta get yourself some cranberries. Don’t be cheap, get the good ones. And you’ll need an orange, a real one, not that canned stuff. Oh, and some sugar, gotta sweeten it up a bit, you know?
Now, the first thing I do is wash them cranberries. You never know where they’ve been, them little red things. Gotta rinse ’em good. Then, dump ’em in that…whatchamacallit…food processor thingy. If you ain’t got one of them fancy things, just chop ‘em up real fine with a knife, like we used to do back in the day. It takes a bit longer, but it works just the same.
Next, you gotta peel that orange. Don’t want none of that bitter white stuff in there. Cut it up into pieces, not too big, not too small. And toss it in with the cranberries. See? Easy peasy.
- Get your cranberries ready. Wash ’em good.
- Peel an orange and cut it up.
- Throw the cranberries and orange in a food processor (or chop ‘em up if you ain’t got one).
Now, for the sugar. How much you use is up to you. I like it a little tart, so I don’t use too much. But if you got a sweet tooth, go ahead and add more. Start with about half a cup and see how it tastes. You can always add more, but you can’t take it out, right?
Then, you just pulse that food processor thingy. Not too much, you don’t want it to be all mushy. You want it to have some texture, some bite to it. Like, little chunks of cranberry and orange, you know? If you’re choppin’ it by hand, well, just keep choppin’ till it looks about right. Not too fine, not too chunky.
And that’s pretty much it. Pour it into a bowl, cover it up, and stick it in the fridge. It needs to sit for a while, let the flavors meld together. I usually make it the day before, so it’s good and ready to go when I need it.
This cranberry orange relish recipe, it’s good with turkey, of course. Thanksgiving wouldn’t be the same without it. But you can eat it with other stuff too. Chicken, pork, even just on toast. I like to put a little dollop on my pancakes sometimes. Adds a little somethin’ special, you know? It is really the best cranberry orange relish recipe in my opinion.
And don’t go throwin’ away the leftovers! That stuff is good for days. You can use it on sandwiches, or mix it in with some yogurt. Heck, you can even eat it straight out of the bowl. I ain’t judgin’. This ain’t just some Ocean Spray recipe you find on the back of a bag, it’s a way to make somethin’ good out of simple things.
Some folks, they call it cranberry sauce. But this ain’t no sauce, it’s relish! See, sauce is cooked and all mushy. Relish, it’s fresh and got some bite to it. It’s a fresh cranberry orange relish and that’s what makes it so good. It’s a nice change from all that cooked food you eat on Thanksgiving. You know, it’s important to have something fresh and tasty, to cut through all that richness.
This Sue’s Cranberry Orange Relish ain’t just for holidays, you know? I make it all the time, especially in the fall when them cranberries are in season. It’s a good way to get some fruit in your diet, and it’s a heck of a lot tastier than them pills the doctor wants you to take. And it ain’t just for eatin’ at home neither. Take it to a potluck, bring it to a picnic, share it with your neighbors. They’ll appreciate it, trust me. And if you wanna get fancy you can add it to a fall-themed charcuterie board.
So there you have it. My recipe for cranberry orange relish. It ain’t fancy, it ain’t complicated, but it’s good. Real good. And it’s made with love, which is the most important ingredient, right? So go on, give it a try. You won’t be sorry. And next time you’re looking for a cranberry relish recipe Ocean Spray, just remember what I told you. Keep it simple, keep it fresh, and keep it tasty.
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