No-Cook Cranberry Relish

Welcome to day three of Thanksgiving Prep Week!

This recipe goes back a long way. It was 1994. I was newly engaged, still living with my parents, planning a wedding, and preparing for life as a married woman. One night, in a particularly frenzied display of neuroticism, I came to the frightening conclusion that I didn’t have nearly enough recipes in my personal arsenal. All of a sudden I was panicking – how would my future husband and I survive if I didn’t have a recipe box bursting with recipes?? I began frantically pouring over every home and cooking magazine I could get my hands on, clipping like a mad woman. This recipe was one the fruits of this neurotic labor.

Sure, my fears were unfounded and a wee bit over the top. What I didn’t realize then was that it takes time and effort to accumulate a collection of tried and true recipes. All of the recipes I clipped back then are still in my collection, but many have never been prepared. This one is an exception.

I made this recipe that very same year on a trip to New Jersey to celebrate Thanksgiving with my husband’s family. I’ve been making it ever since. I’ve made it enough years now that Thanksgiving just isn’t the same for me without it.

No-Cook Cranberry Relish
Adapted from a recipe clipped frantically from Good Housekeeping Magazine

• 1 bag cranberries
• 1 can halved, peeled apricots in heavy syrup
• ½ cup(s) (about 4 ounces) pitted prunes
• ¼ cup(s) sugar or sweetener of your choice (I have used agave and honey with great results)
• 1 teaspoon(s) grated peeled gingerroot (sometimes I use a 1/4 tsp of ground ginger in a pinch)

1. In food processor with knife blade attached, blend cranberries until coarsely chopped (or with knife, coarsely chop cranberries on cutting board); remove to medium bowl.

2. Drain syrup from apricots into bowl with cranberries.

3. Place drained apricots and prunes into the food processor and blend until smooth. Add to bowl of cranberries.

4. Stir apricots, prunes, sugar, and ginger into cranberries. Cover relish and refrigerate at least 1 hour. (it’s even better if it sits overnight.) Serve relish with roast poultry or baked ham.