This sweet and tart cranberry, almond and tangerine relish is so much more refreshing than your cooked cranberry sauce. It comes together in less than 10 minutes (probably around 5 minutes).
You can sub pecans or walnuts for the almonds. If you don’t happen to have dried tangerines around like I did, you could use dried apricots, raisins, dried cherries or even dates!
Today we will have once again about 20 people at our house. They are mostly all of our Italian friends that live near us. I will try to capture some nice photos of the feast. I just wanted to pop in here and share this super easy and quick recipe I saw Melissa Clark make on the Today show the other morning. My jar of this cranberry, almond and tangerine relish is marinating in the fridge!! I tasted it after making it and it’s so good and so different than your typical cranberry sauce (I already made my regular cranberry sauce yesterday).
Wishing all of you a very Happy Thanksgiving! Thank you for your support! xo
HOW LONG IS CRANBERRY RELISH GOOD FOR?
It will keep in the fridge for 10-14 days. Refrigerate it as soon as you make it. If there any leftovers after serving, place in the refrigerator.
It’s better to make this ahead of Thanksgiving if you can. The flavors taste better as they marinate. Excellent with turkey, chicken or even pork!!
Cranberry Almond Tangerine Relish
- 12 ounces 3 cups fresh cranberries
- 3/4 cup unsalted almonds
- 3/4 cups dried tangerines or apricots or any dried fruit
- 1 Tablespoon of tangerine zest or navel orange
- 1/2 teaspoon cinnamon
- 1/3 cup honey more if you like it sweeter
- Place all the ingredients in a food processor and pulse.
- Blend until you have a very finely chopped mixture.
- Chill until ready to serve.
- Sprinkle on some almond slivers and some chopped dried tangerine pieces before serving.