This sweet-tart cranberry-orange relish is a simple and delicious addition to holiday menus.
Cooking Light NOVEMBER 2009
1. 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.
Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Make up to 3 days ahead.
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