I prefer tart over sweet in all things cranberry. Some years ago I stumbled upon a recipe for Al Roker’s uncooked cranberry relish, which you’ll find at the end of the linked article below.
This is a make-ahead recipe because the cranberries need time to macerate in the sugar. I make the relish on Monday or Tuesday of Thanksgiving week and store it in mason jars in the fridge.
The recipe as written calls for an unpeeled orange although I always peel. Usually I sub a couple of peeled clementines for the orange, only because we have them around for snacking.
Also I always hold back on sugar when making any cranberry relish or sauce. Maybe about half the sugar goes in, then I add more until the relish is just sweet enough.
