How weird is this? November 14, 1982 was also a Sunday.
I can say this with absolute certainty, and without resorting to computerized calendars or iPhone App trickery, because I still have the Parade Magazine from that particular Sunday paper which included this recipe. Actually, I got some of my favorite 
Thanksgiving ideas from this particular article – titled ‘From Julia Child’s Kitchen’. We’ll leave out the bit where I actually cut the whole breast out of a raw turkey (Julia called it ‘de-breastifying’) to ease the application and subsequent removal of stuffing for serving. No; I kept this folded and yellowed bit o’ print because of the cranberry relish and the onions in cream recipes.
We’re talkin’ relish today – you’ll have to wait for the onion recipe (or; email me and ask really nicely, I’ll send it on).
This relish is simple – only five ingredients, plus water, that you toss together and cook for just a few minutes. It gels nicely upon cooling, and I’ve found the slightly adjusted proportions I use will normally get me from Thanksgiving through to Christmas.
INGREDIENTS
•2 (12 oz) bags of cranberries, washed and picked over to remove mushy berries and any stems, etc.
•2 oranges
•1/2 lemon
•Fresh ginger
•1-1/2 cup (or so) sugar
Take the zest of the two oranges and one-half lemon, and pulverize them in a blender or food processor with 1/2 cup of sugar.
Put the cranberries and zest-sugar mixture into a large pot. Stir in 3/4 to 1 cup of orange juice (from the oranges), the juice from the half-lemon, one cup of sugar and 1 tsp grated fresh ginger.
Bring to the bubbling over boil for 2 to 3 minutes, just until the berries burst and set aside.
Taste after 1/2 hour and stir in additional sugar if needed – I have never needed to do this, and – as Julia admonished:
“it is a relish and should be somewhat tart to go with meat.”
Once cooled, I tip my relish into a storage container, snap the lid on, toss in the fridge, and feel slightly smug knowing that I have my holiday cranberry needs well and truly taken care of for yet another year.
Just made my batch. Like to give away a jar or two, so my recipe is the double of this, more or less. Annual event for us too, and starts the season at our house.
4 bags cranberries
3 Oranges
1 Lemon
2 Tsp fresh grated ginger (in a pinch I’ve used crystallized ginger and did not feel the quality suffered).
3 cups of sugar (total – 1 c. gets the blender zest grinding)
Thanks Buzzyfoods, for passing the good around, and thank you Julia Child, wherever you are, for giving it to us.
Ron
I’ve been looking all over the internet hunting for this recipe. It is in The Joy of Cooking, but I couldn’t find mine. It is the best and it’s tart and not so sweet! Happy Thanksgiving y’all!
Glad to be of help; I’ve loved this recipe for 30 years! Happy Thanksgiving!
Could not agree with you more. Best cranberries ever.
how much water do you add
You don’t add water. You use tthe juice from the oranges and half a lemon.
I can’t remember when I found Julia’s recipe but I have been making it for years. The best whole cranberry relish I have ever eaten. I just made a batch with 2 pounds of cranberries for Thanksgiving. Thank you Julia. You never disappoint!!
I still have the Parade magazine insert, in fact I saved the whole series. I love this relish, it is my favorite. I am so glad you posted this because I am not at home and I want to make it.
I also still have the Parade magazine insert, and for several years boned a fresh turkey breast (from a local turkey farm), made homemade stock, and “stuffing” using the small bits of turkey meat off the bones. The Cranberry orange relish is the best. After it’s made and has chilled, I add more orange rind (zest) in the center as a decorative touch.
All fabulous. I add 1/2 cup of Cointreau. Also you use less sugar with the addition of the alcohol.
It’s in Julia’s cookbook, “The Way to Cook.”