One of the things I enjoy about the holidays is the number of parties and events to attend that are centered around a meal, a cookie swap, or an end-of-year celebration. My family, when attending these occasions, have made it a tradition to not only prepare a dish for the event but also make recipe cards for all of the guests to take home. My family’s love language is food, sharing space in the kitchen, and passing recipes down to family and friends. This holiday, I’m passing down a family tradition. My favorite recipe from my aunt is her tart cranberry relish. It’s great as a side dish, even more enjoyable baked on top of chicken or pork, and can make a great post-holiday lunch condiment (just combine mayo and relish, and enjoy on a sandwich). –Justin Burke-Samson 

 

Tart cranberry relish
Yields 4 quarts

Ingredients
8 12-ounce bags cranberries
6 large navel oranges, unpeeled, cut into wedges
4 cups sugar
Pinch of salt

Directions 

1. Using a food processor, pulse the cranberries and oranges in batches until finely chopped. 
2. Place in large mixing bowl and stir in sugar and salt.
3. Cover and refrigerate overnight or until ready to serve.

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