This recipe comes from none other than our very own Tim Lyons, Martha's Assistant Winemaker! This Thanksgiving side pairs best with Benchlands (found in Friendsgiving Favorites) or Valdiguié (if you're Staying Home for the Holiday). If you make it, let us know!
NANA GEHMAN'S FRESH CRANBERRY RELISH
Serves: 8 as a side (makes 1 quart of relish)
INGREDIENTS
• 12 oz fresh cranberries
• 1 apple, cored and chopped
• 1 orange, seeded and chopped (leave the peel on, or reserve half if the rind is thick)
• 1/4 to 1/2 cup white sugar (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
Optional
• 1/4 cup chopped pecans or walnuts (for added texture)
INSTRUCTIONS
Roughly chop the apple and orange into 1-inch pieces. If the orange has a thick rind, consider removing half of it, but leave some for flavor.
In a food processor or manually, combine the chopped apple, orange, and cranberries. Pulse or chop until you reach a consistency of about 1/4 inch pieces.
Add the cinnamon, cloves, and sugar to the mixture. Taste and adjust with more sugar or orange peel to balance the sweetness and tartness.
Transfer the relish to a container and refrigerate for at least two hours, allowing the flavors to meld and the cranberries to release their juices.
Stir in chopped nuts just before serving for added crunch.
