Cooki's Cranberry Relish

Cranberry Citrus Relish

Let me be honest here. I hate cranberries generally. Dried cranberries in particular. However, it appears to clearly be because some truly terrible commercially produced berries. The CSA delivery service I used to use called Arganica Farm Club make a dried version of cranberries that–like Cooki’s relish, the recipe which appears below–are a relevation. Out of Ruckersville, Va., Arganica has a lot of flaws, but wow, when they hit the sweet spot, they can change your taste in food.

Cooki’s Cranberry Relish is a side treat from Thanksgiving and Christmas meals that could be used as an accompaniment to a zillion things: my suggestion is cold meats like a sandwich you don’t want to gussie up with mayonnaise. Use Cooki’s cranberry relish, and you’ll not go wrong–impress your friends with the savory, tangy zip of this easy-to-make party favorite. Also handy to have at the office, to use with meals there.

Cranberry Citrus Relish

1 bag of cranberries from your average supermarket

1 entire navel orange skin, pith and all (My suggestion would be to zest first, then scrap/peel off the pith and limit the amount of pith you use. But then, this wouldn’t be Cooki’s Cranberry Relish anymore…)

3/4 c white sugar

2″ knob of ginger

Blend in a Cuisinart, and you are done.

Serve with various foods, hot and cold.

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