One day ahead 3 citrus cranberry relish
Yield: 1 1/2 cups
- pinch ground allspice
- pinch ground nutmeg
- 2 clementines (small, sweet oranges sold as "Cuties" in California) with flawless skin
- 1 serving (4 oz.) Dole Mandarin Orange Fruit Bowl packed in juice
- 1/2 small navel orange OR 2 T frozen orange juice concentrate (my preference)
- 1 12-ounce packages fresh cranberries
- 1/2 to 1 cup sugar
- Food processor
- Zester or microplane
- 2 cup container (I prefer a glass bowl with cover), but a jar is fine.
- Wash the cranberries and pick through them, discarding any stems or damaged berries.
- Wash the unpeeled clementines thoroughly (I use soap and water, with copious rinsing)
- Fit the chopping blade to the food processor and make sure the blade is seated properly.
- Place the spices, 1/2 cup of sugar, and the clean cranberries in the bowl of the food processor.
- Open the fruit bowl and empty, juice and all, into the bowl of the food processor.
- Working over the bowl of the food processor, zest the clementines, then peel, discarding the peel.
- Separate the clementines into segments and check for seeds. Remove the white strings. Place in the bowl of the food processor.
- (If using frozen orange juice concentrate): place the concentrate in the bowl of the food processor.
- (If using a navel orange): Working over the food processor bowl, peel 1/2 of the orange, using a sharp knife, on the stem-to-navel hemisphere, so you remove the outer edge of each section. The juice should drip into the bowl. Discard the peel. Using a sharp knife, cut each section free, as you would with a grapefruit, and allow the sections to drop into the bowl, removing any seeds.
- Put the cover on the bowl and pulse, briefly, pausing to push down the mixture as necessary. Your goal is for the mixture to be of uniform size, but not a purée.
- Refrigerate overnight, and add sugar if necessary or to taste.
Will keep in refrigerator up to 7 days