Cranberry-Orange Relish
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.
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.
By all means make this if you feel like spending and hour on Thanksgiving morning picking out bitter orange peel to try to save this cranberry relish. I used a sweet, very thin-skinned Valencia orange and cut it into eighths, since I didn’t see how 5 pulses would break it down enough. It still did not break down enough, at least for my taste. This is not tart and bright, it is bitter — and no amount of sugar is going to be able to salvage it. I added an apple. I added some finely grated orange zest and supremed and chopped an additional orange. All I taste is orange pith. A sad waste of fresh cranberries. If you must make this, use some clementines. Or zest the orange and use the flesh. Perhaps my 20-year-old food processor just wasn’t up to it, but I don’t think so. Even in the midst of a pandemic, I have a lot of things to be thankful for— including the fact that I had a can of cranberry sauce at the back of the cupboard.
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.
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.
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.
This is amazing! I used clementines because I didn't want to seed an orange. Also, I only used about 3 tblsp sugar.
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!)