One item that I absolutely cannot have Thanksgiving without is a version of my Lingonberry Elderflower Cranberry Relish. If you check out a couple of my menus you’ll see that I make Cranberry Relish a little differently every year, based on the direction I’m taking the menu. For the Mexican Thanksgiving, I added a little tequila. For Caribbean Thanksgiving, I added lime and dark rum. This year, for my Scandinavian Thanksgiving menu, I’ve added elderflower and lingonberries. So why is Lingonberry Elderflower Cranberry Relish so critical to Thanksgiving? Well, the tart flavor cuts through all the salt and fat to balance each dish and is an essential part of a perfect bite for me. I also love it for leftovers. It’s a great condiment on a turkey sandwich and with the Juniper Brined Turkey I made for my Scandinavian Thanksgiving Menu those sandwiches are more tender and flavorful than ever. If you’d rather go with the classic relish, just skip the elderflower and lingonberry preserves, but I must say this Lingonberry Elderflower Cranberry Relish brings a little something extra to the Holiday table this year that I think you and your guests will notice and enjoy.
Lingonberry Elderflower Cranberry Relish
Ingredients
- 1 orange
- ¾ cup sugar
- < ¼ cup elderflower concentrate or St. Germain liquor
- 12 ounces cranberries
- ½ cup lingonberry preserves
Instructions
- Cut the orange in quarters or eighths.
- Add with the elderflower concentrate and sugar to the food processor and pulse until chopped but not yet minced.
- Add the cranberries. Pulse until well-incorporated and minced.
- Then add in lingonberry preserves.
- Pulse until just incorporated. Serve cold or at room temperature.
This is a great dish to make ahead.
