My mom has been making this horseradish cranberry relish every time we make turkey for years upon years. It is spicy, sweet, earthy, and a little crunchy, because it is all raw.
This relish is fantastic on turkey or ham on Thanksgiving or Christmas, and even better on sandwiches made from the leftovers.
I used fresh horseradish here instead of the jarred variety – if you can get your hands on a root, don’t take the shortcut on this one. It is good either way, but there is still no comparison. Some orange zest brightens the tart cranberries, and the white pepper adds complexity to the spice of the horseradish.
Although this can be eaten after a few hours in a pinch, give the flavors as much time to meld as you can. It just keeps getting better.
Cranberry Orange Horseradish Relish
Yield: About 2 cups
- 2 cups cranberries
- 1/2 cup sugar
- 1/4 cup fresh grated horseradish
- 1 tsp orange zest
- 10 grinds coarse white pepper
- 1 Tbsp lemon juice
- pinch of Kosher salt
- Combine cranberries, sugar, horseradish, orange zest and white pepper and salt in the bowl of a food processor. Pulse until finely chopped.
- Stir in lemon juice.
- Store relish in the refrigerator for at least three days to allow flavors to blend.