Every year for as long as I can remember, we’ve had two very different kinds of cranberry relish at Thanksgiving. One is made entirely of fresh fruit with a little bit of maple syrup, something I’ve been making since I was small enough that I had to drag a chair across the kitchen to climb onto the counter and sit there beside the blender.  My mother makes the other one, which is cooked and best made a few days ahead of time so the flavors can develop. Here are recipes for both: 

Fresh Cranberry Relish

Combine in a blender, working in batches and mixing together in a large bowl: 

1 lb+ fresh cranberries

flesh of one pineapple

2-3 oranges, peeled

2-3 apples, cored

When all fruit has been blended and stirred together, add to taste:

maple syrup

Cranberry Chutney (I consider this my mother’s recipe, though it originally came from her stepmother)

Combine in saucepan and simmer for 5 minutes: 

1/2 c. dried apricots, finely chopped

1/2 c. brown sugar, firmly packed

1/2 c. raisins

1 c. water

Add and simmer 10 minutes: 

3 c. fresh cranberries (one bag from grocery store)

1 tart apple, peeled, cored, and chopped

1/4 c. diced crystallized ginger

When all of the cranberries have popped open, add: 

1/4 c. lemon juice

1/2 t. hot pepper flakes

Like I said, this one is best if made ahead of time. But it’s also delicious immediately, so don’t be deterred. Just like my father would have, my mother bought beautiful Vermont cranberries this year. It’s sort of silly how pretty they are. 

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