Description
This no-cook cranberry orange relish with ginger and pistachios is a fresh cranberry sauce alternative and easy make-ahead Thanksgiving side.
Ingredients
Units
Scale
- 12 ounces fresh cranberries, rinsed and dried
- Finely grated zest of 1 large orange
- 1 large orange, peeled, all white pith removed, and cut into chunks
- 1/3 cup granulated sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon fresh orange juice, as needed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup roasted salted pistachios, roughly chopped
- 2 tablespoons chopped fresh mint
Instructions
- Place the cranberries in a food processor. Pulse until finely chopped but not puréed.
- Add the orange zest, orange chunks, sugar, maple syrup, ginger, salt, and black pepper. Pulse several times until the mixture resembles a coarse relish.
- Taste and adjust the sweetness. Add a little orange juice if it needs more brightness or another tablespoon of sugar if the cranberries are especially tart.
- Transfer to a bowl, cover, and refrigerate for at least 1 hour to allow the sugar to dissolve and the flavors to develop.
- Just before serving, fold in three-quarters of the chopped pistachios. Spoon into a serving bowl and finish with the remaining pistachios and fresh mint.
- Prep Time: 15
- Category: Side Dish
- Method: raw
- Cuisine: American