Mimi’s cranberry relish

The irony of this cranberry relish (and many, many things I’ve now come to love)  is it disgusted me for the first 15 years or so of my life. Thanksgiving dinner for this HungryTexan meant the blandest of plates. Turkey, mashed taters, dinner rolls. What about the dressing, gravy, sweet potatoes and cranberry relish? Yuck! Yuck! Yuck! and extra Yuck! so thought the tastebuds of a tinier Texan. Little by little my tastebuds matured and I learned the wonders of a more colorful Thanksgiving plate. I warmed to the cranberry relish last, but it’s since become one of my all time faves and it couldn’t be simpler.

Seriously, yall.Once you know how simple this homemade delight is, you better not even think about carving open a can of store-bought gelatinous cranberry goop! All you’ll need is:

1 bag of cranberries

1 apple (I used honeycrisp)

1 orange

1/2 c sugar

Slice your apples & oranges (keep the skin on!) and remove the seeds. I’d cut ’em a tiny bit smaller than the slices pictured above. Dump your cranberries, apples, and oranges into your food processor until all your fruits are pulverized. Then add your 1/2 cup of sugar and process it all together. You’ll be (cran)berry, berry happy you spent the 15 minutes to whip up this classy condiment for any Thanksgiving spread. It’s the perfect pop of color for any plate & a sweet-tart pop of flavor for your palette. Also, make this a few days in advance — it only gets better with age!