2 cups (serving size: 1 tablespoon)

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.

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.

Ratings & Reviews

hutchjulie's Review

November 25, 2014

Mikkei's Review

November 13, 2010
I had made this recipe once, years ago and loved it but lost the recipe. I was so happy to now find it is online. Great and easy to make.

springfever's Review

December 24, 2009
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.

1NashvilleGal's Review

November 25, 2009
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.

Annelisa's Review

December 19, 2008
This is amazing! I used clementines because I didn't want to seed an orange. Also, I only used about 3 tblsp sugar.

Dsnoey's Review

November 28, 2008
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!)