I'm not sure why I decided to make fresh cranberry relish in the middle of the summer, but I like to think it was a sign of my peculiar brand of genius. That is, random and all in my head.
But I did make it and instantly declared it a new favorite. I've made it three times since that first random inspiration and have decided that it's perfect for the summer—or early fall, as the case may be. Bright, sharp, refreshing—delicious.
So I was rifling through the freezer looking for some ground beef to thaw and saw the two bags of cranberries I'd picked up when they were on sale a few weeks ago and decided to chop up a batch of relish for the coming week. I love it plain but it's perfect in yogurt. I also like to add half a scoop of vanilla flavored protein powder to the yogurt for extra nutritional oomph and awesome flavor.
Here's the recipe, and I use that term very loosely:
2 small apples of choice (I use galas)
1 bag of cranberries
teaspoon of lemon juice
1/3 cup Splenda or sugar — more or less to taste
1 small can mandarin oranges (One time I added mandarin oranges and it was absolutely perfect. It's too bad I keep forgetting to pick up more cans so I can add them each time. Note to self: add mandarin oranges to shopping list.)
Quarter and seed apples and shred in a food processor. Rinse and drain cranberries; change to the chopping blade and process for about 15 - 20 seconds. Combine fruit in medium bowl; add juice and Splenda/Sugar. Drain oranges and roughly chop by hand or quickly pulse in the food processor. Mix all together and enjoy. I would assume this would keep in the fridge for a while, but it's never lasted more than a few days for me - I eat it way too quickly.