Photo: Ellen Silverman; Styling: Toni Brogan
Yield
4 cups (serving size: 1/4 cup)

This sweet-tart cranberry-orange relish is a simple and delicious addition to holiday menus.

How to Make It

Grate orange rind, and place in a food processor. Peel and section orange over the bowl of food processor. Add orange sections, sugar, and cranberries to processor; process until coarsely chopped. Cover and refrigerate at least 1 day.

Chef's Notes

Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Make up to 3 days ahead.

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