I made it with crisp Fuji apple and lots of ginger, but you can play around with just about anything. I really loved it. I also ate the leftovers by the spoonful for about 5 days after I made it, and it was great. If you've tried a raw cranberry recipe, how did you like it?
I love the heat of ginger, but if you’re very sensitive to the flavor, scale it back. In addition to the ginger, a fresh chile also adds heat to this easy raw relish.
1 large orange
12 oz fresh cranberries
1 large fuji apple (or pink lady, gala, golden delicious), cored and chopped
2 Tbs finely chopped fresh ginger
1 serrano chile, seeded and chopped (or 1 jalapeno with some seeds)
1/3 cup granulated sugar
salt to taste
salt to taste
Finely grate the zest from the orange (preferably with a microplane) and add to a large bowl. Remove all the white pith from the flesh and remove orange sections with a paring knife. Finely chop and add to bowl.
Add about half of each of the remaining ingredients to a food processor (half the cranberries, half the apple, etc.). I liked doing this in 2 batches; if your processor is very large, do it 1 batch. Finely chop using a few 3-to-5-second pulses, taking care to leave the mixture a bit chunky, not pureed. Add to bowl with orange and repeat with remaining ingredients. Stir thoroughly to combine and add a pinch of salt. Chill at least 2 hours or overnight. Serve slightly chilled.