Tuesday, November 22, 2011

Honey Orange Cranberry Relish

Most cranberry bags include a recipe for an easy, fresh orange cranberry relish, which has been a staple at our Thanksgiving table for many years. When we started keeping bees, we substituted the sugar for honey and haven't looked back.  This is best made at least one day ahead and can be made up to three days in advance.

1 large navel orange, well scrubbed (organic, if you can find it, since you'll use the whole orange)
1 12-oz bag cranberries, fresh or frozen
1/2 to 3/4 cup honey (I tend to use the summer amber honey for this, but any will do)
Optional spices:
pinch of salt
pinch of nutmeg
a shake or two (about 1/2 teaspoon) cinnamon

Quarter the orange and remove any seeds.  Place the orange and the cranberries in a food processor and pulse until coarsely chopped.  Stir in the honey, blending well.  Taste and the spices if you'd like.

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