The world’s production of fresh cranberries in 2020 was 663,345 metric tons (a metric ton weighs 2,204.623 pounds — a bit more than our own 2,000-pound ton). Now that’s a whole lot of cranberries, for sure! The United States, Canada and Chile primarily accounted for a whopping 97% of the global total, and the two largest North American producers were Wisconsin in the U.S. (59%) and Quebec in Canada (60%). Cranberries are also a major commercial crop in Massachusetts, New Jersey, Oregon and Washington State, as well as in British Columbia in Canada. We seem to use them mostly during the holidays, yet they can be used year-round in many tasty ways. They are very delicious in this fresh relish!
1 12-ounce package fresh cranberries
1 large unpeeled orange
Yellow outer peeling from 1/2 large lemon
12-16 whole cloves
3/4 to 1 cup granulated sugar, or to taste
1/2 cup chopped walnuts, toasted
1/4 cup Knob Creek Kentucky Straight Bourbon Whiskey
In advance: Wash the cranberries in cold water and drain them well on paper towels. Discard any soft, bruised or discolored berries. Wash the orange and cut it into 8 wedges; discard any seeds. Use a potato peeler to remove only the yellow peeling from the lemon — none of the bitter white portion!
To prepare: Place one-half of the cranberries, 4 of the orange wedges, half of the lemon peel and 6-8 whole cloves into a food processor container. Cover tightly and process, in short pulses, until evenly chopped. Transfer the processed mixture to a large bowl and set aside. Repeat the same process with the remaining cranberries, orange wedges, lemon peel and cloves. Blend both of the processed mixtures together and stir in the sugar, to taste. Add toasted walnuts and bourbon whiskey and stir again to combine well. NOTE: Brandy may be substituted for the bourbon whiskey, if you like — or it can be left out entirely, if desired. Cover the container tightly and store in the refrigerator or freezer until ready to use. — Makes about 3 cups