Name: Spiced Cranberry-Clementine Relish
Total time: 1 h 10 min
Cuisine: American
Ingredients: ½ cup sugar; 1 clementines , unpeeled, stemmed and quartered; ⅛ teaspoon ground allspice; ⅛ teaspoon ground cinnamon; Pinch table salt; 12 ounces (3 cups) frozen cranberries , thawed

Why This Recipe Works

Raw relish is not just the easiest cranberry condiment to make; it's also more flavorful than a cooked sauce because the fruit retains all of its volatile aroma compounds. We used thawed frozen cranberries instead of fresh, which made the relish markedly juicier and more tender. Freezing the berries turned their water into jagged ice crystals that pierced the fruits' cell walls when they thawed, so they were softer and readily release their liquid. One whole clementine per 12 ounces of cranberries added moderately acidic juice that sweetened and softened the highly acidic berries' sharp edge (flesh); bitterness that enhanced depth (pith); and bright, floral aroma (zest). Using a clementine instead of the same weight of orange (the traditional choice for cranberry relish) added substantially more zest that contained an exceptionally complex combination of aroma compounds. Processing ground allspice and cinnamon with the fruit, sugar, and salt added fragrant warmth. Refrigerating the relish for at least an hour before serving allowed the flavors to blend evenly.

Before You Begin

We strongly prefer the tender texture of frozen cranberries. If frozen cranberries are unavailable, freeze 12 ounces of fresh cranberries and then thaw them before proceeding with the recipe. This relish makes a great accompaniment for proteins such as turkey, salmon, and pork shoulder; sweet potatoes or butternut squash; or blue cheese.

Instructions

Process sugar, clementine, allspice, cinnamon, and salt in food processor until clementine is finely ground, scraping down sides of bowl as needed, about 20 seconds. Add cranberries and pulse until berries are chopped into pea-size pieces, 15 to 20 pulses. Transfer to bowl and refrigerate for at least 1 hour or up to 24 hours. Stir to recombine, and serve. (Leftover relish can be refrigerated for up to 1 week.)