Wild Apple and Cranberry Relish

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 500 gr.

Cranberry relish is a traditional Thanksgiving snack in the United States, but it was prepared long before the holiday even existed. For hundreds of years, the Wampanoag Indians on Martha's Vineyard, Massachusetts, harvested the "sour berry," which they added to meat for flavor and as a natural preservative, used for medicinal purposes, and used to dye fabrics. Today, cranberries still play an important role in Wampanoag culture and cuisine. This recipe for crab apple and cranberry relish is courtesy of the National Museum of the American Indian.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g Granny Smith apples
1 cup frozen cranberries
0.5 cups of sugar
1/4 cup cranberry juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cranberry, cranberry juice, apples, cranberry sauce

Cooking the dish according to the recipe:

Dice 8 ounces (220 g) of unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium heat, stirring frequently, until softened, 8 to 10 minutes. Add 1 cup (1 cup) of fresh or frozen cranberries and cook until they begin to release their juices, 8 to 10 minutes.
Add 0.5 cups of sugar and stir until completely dissolved. Add 1/4 cup of cranberry juice, taste, and add more sugar if needed.