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Raw Cranberry Relish

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings


  • 2 navel oranges, washed and patted dry
  • 1 cup dark or golden raisins
  • 1 12-ounce bag cranberries
  • 1 tablespoon orange liqueur

Nutrition Information

  • calories 102
  • caloriesfromfat 1 %
  • fat 0 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 6 mg
  • carbohydrate 25 g
  • fiber 4 g
  • sugars 19 g
  • protein 1 g

How to Make It

  1. Peel one orange, discarding the peel. Leave the other orange unpeeled. Cut both oranges into wedges. Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped but not pureed. Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes and up to 24 hours.