Makes about 2 cups.
Fresh cranberry relish adds a welcome tart, bright counterpoint for a rich holiday menu. It’s dead easy to make and can be made days in advance.
8 ounces fresh cranberries
4 tablespoons sugar
¾ cup diced, peeled apple
1 tablespoon Fleur Spice
Pinch ground Ceylon cinnamon
Pinch sea salt
Pinch freshly ground black pepper
Put the cranberries into the bowl of a food processor that’s fitted with the metal chopping blade. Pulse a few times to coarsely chop the cranberries. Add the sugar and spices, salt and pepper, and the grated zest of the orange. Pulse a few more times to combine.
Cut the orange in half. Cut the peel off one orange half. Roughly chop the peeled orange half and add it to the to the cranberry mixture in the food processor; add the juice of the other half. Pulse a few more times until the mixture is the texture of very coarse sand.
Finally transfer the cranberry mixture a bowl or storage container and stir in the diced apples. Cover tightly and refrigerate for at least 1 hour (and up to 3 days) before serving, so that the flavors have time to settle into one another.
Fleur Spice is a flower-filled blend — pink pepper imparts its bright, floral note which is balanced by the citrusy flavor of hibiscus and the intoxicating scent of rose petals.