Brightly colored and tangy, this relish will offer a refreshing counterpoint to the turkey and gravy at our Thanksgiving dinner. I always serve a sweet cooked cranberry sauce, and I will also be making my Cranberry Sauce with Grapefruit, Honey, and Ginger. However, with this new recipe I am thinking ahead to the turkey leftovers.
Before I adopted a gluten-free diet, I happily devoured turkey sandwiches for several days after the feast. This year, I intend to replace the sandwiches with tacos, and I figure this relish will stand in for salsa. My plan is to fill lightly toasted corn tortillas with avocado, leftover turkey either warmed in gravy or sautéed in olive oil, spoonfuls of this slightly spicy condiment, and a heap of sliced romaine hearts.
I created the relish recipe yesterday so it is ready for Thursday – one item I can cross off my list. I’ll make turkey stock for the gravy and the cornbread for the stuffing this evening. And, I’ve added tortillas, avocado, and romaine hearts to my final shopping list.
Wishing you a happy and delicious Thanksgiving.
Cranberry Relish with Orange, Lime, and Mint
- 1 12- ounce bag cranberries
- 1/3 cup sugar
- 1 orange
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- ¼ cup minced red onion
- 2 tablespoons minced fresh mint
- 2 teaspoons minced seeded Serrano chile
- Coarse kosher salt and freshly ground black pepper
- Combine the cranberries and sugar in the work bowl of a food processor. Using on/off turns, coarsely chop the cranberries. Transfer the mixture to a medium bowl.
- Grate the zest from the orange. Add 1 teaspoon orange zest, lime juice, lime zest, onion, mint, and chile to the cranberries. Using a small sharp knife, cut the peel and white pith from the orange. Cut the orange in half, slice thinly crosswise, and then chop finely. Add to the cranberries. Mix gently. Season to taste with a little salt and pepper. Cover and refrigerate at least 1 hour before serving. (Can be prepared 3 days ahead.)