I refuse to settle for canned cranberry sauce, but was seeking a lighter alternative than the somewhat syrupy version of stovetop cranberry sauce. This was delicious! I used turbinado sugar just for kicks, and the relish had just the right balance of sweet and tart with a lot of fresh flavor. Heed the recommendation for refrigerating 1 day prior to serving. It syncs the flavors and mellows the relish a bit.
Fresh Cranberry-Orange Relish
Comments and Reviews 1-5 of 5
chefkate1 Posted: 11/09/09
davidslori Posted: 11/27/10
I really liked the fresh quality of this recipe. I used a clementine orange, and although it was overwhelming (might use 1/2 orange next time) we all agreed it was a great relish. Great to make the day before, + used a little honey in lieu of sugar to keep it more healthy. I didn't add to equal the equiv of the sugar, + mine was a bit tart but it was a very pleasant contrast with the rest of my Thanksgiving meal. The great thing is that each person can add enough honey to suit their taste. My son ate it up + loved it without any honey additions. Great way to get 2 fruits into a meal.
TheClaw76 Posted: 11/25/09
Very refreshing. The recipe makes way more than 1 cup though. Could easily be cut in half and still have enough given the strength of the flavors.
happi1 Posted: 11/19/11
Try adding some chopped pecans, it really adds that extra something. My Mom always made it with nuts and this is the only cranberry relish I will even eat (or make).
Jamiekay51 Posted: 11/15/12
This was SO good! Even those who claimed they did not like "cranberry" food items, loved this.