Yup, ’tis the season for feasting, and that means ’tis time to take out my trusty copy of Parade Magazine from 1982 for to make, as I have each November for the last *gasp* 29 years(!), Julia Child’s Cranberry Relish.
Sweet, tart, and practically perfect in every way, it would not be Thanksgiving without this relish; which has sat nicely beside plain old stuffed turkeys, turkeys with the breast cut out before roasting to make a kind of a turkey body stuffing tureen (that was Julia’s, and, ermmm my, grand concept for 1982), turkeys boned and rolled with a duck and a chicken, turkeys brined, turkeys… well, you get the idea.
The main course and the sides may have changed, but the relish has always remained the same – why mess with the best? It is also dead simple to make, with a blender or food 
processor the most high tech gadget needed, and fast – requiring only about two hours from start to finish, and the bulk of that is letting the relish cool – so, step away from the can and let’s make us some cranberries!
INGREDIENTS
•3 pkg fresh cranberries
•3 oranges, zested and juiced
•1 lemon, zested
•2 tsp fresh ginger, grated
•3 cups sugar, divided
Wash and pick over the cranberries to remove any withered bits or woody stems and place in a large pot.
Combine the orange and lemon zest with one cup of the sugar in a blender or food processor and pulse to pulverize. Add to the cranberries in the pot.
Juice the zested oranges and add enough water to make 1-1/2 cup.
Add this to the cranberries along with the remaining 2 cups of sugar and bring to a boil.
Boil for three minutes, just until the cranberries have burst, stir, take off the heat and allow to rest for 90 minutes.
Taste your relish, which should have thickened up nicely. You may stir in additional sugar, if you like, but remember, this is a relish designed to go alongside a roast – turkey or otherwise – and it shouldn’t be too, too sweet.
Transfer to a large covered container – or several lidded glass jars – and stash in the fridge; you’re good for the season!