This lively cranberry-orange relish adds zing to roast turkey or a ham sandwich. Add it to your Thanksgiving table for a fresh and colorful side.
1 1/2 cups fresh cranberries
1 small thin-skinned Valencia orange, quartered and seeded
1/2 cup sugar
3 tablespoons chopped walnuts
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
How to Make It
Combine cranberries and orange in a food processor, and pulse 5 times or until chopped. Combine cranberry mixture, sugar, walnuts, and Grand Marnier in a bowl, and let stand at least 30 minutes before serving. Cover and store in refrigerator for up to 2 weeks.
I've made this a couple of times and loved it each time. Easy and very tasty. I make conventional cranberry sauce too for those who need what they're used to, but this is my favorite.
First time I was afraid to put in the actual peel and just used zest. Now I do some zest and some peel. Like it every time. Definitely recommend.
I have been making this recipe since it was issued in 1998. My family requests it every year. It has been difficult finding Valencia oranges so I have tried other varities over the years. This year I tried Satsuma oranges and it turned out great! Plus, no seeds. Tangelos work as well. Once you try it you won't go back to the can.
Yesterday was Thanksgiving and I made the traditional holiday dinner, including this relish for the first time. It was the hit of the evening. The combination of flavors was outstinding and a perfect complement to the meal. I'm never using that canned variety again. (I did use a blender, too as I don't have a food processer and it was fine!)
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