Not only does Cranberry, Apple and Fennel Relish make a tasty accompaniment to your Thanksgiving turkey, but it makes a great gift too. Whip up an extra batch or two of this simple condiment, and preserve it in canning jars for the coming holidays.
4 cups whole cranberries
1 fennel bulb (about 1 1/4 lb.), stalks removed
2 Golden Delicious apples, peeled, cored, cut into chunks
3 tablespoons lemon juice
1 1/2 cups sugar
How to Make It
Place cranberries in a bowl. Cut fennel into quarters and remove tough core. Thickly slice each quarter and add to bowl. Add apples and lemon juice and toss to combine.
Pulse 1/3 of mixture with 1/2 cup sugar in a food processor, stopping and scraping down sides of bowl often. Transfer to a large bowl. Repeat twice with remaining mixture and sugar. Cover and refrigerate until very cold, at least 2 hours. Serve cold. (Can be made up to 5 days in advance. Keep tightly covered and refrigerated. Periodically drain off any excess liquid.)
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