Photo: Ellen Silverman; Styling: Toni Brogan
Yield
4 cups (serving size: 1/4 cup)

This sweet-tart cranberry-orange relish is a simple and delicious addition to holiday menus.

How to Make It

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.

Chef's Notes

Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Make up to 3 days ahead.

Ratings & Reviews

from the kitchen of chef James C.Lippert

spunkypoo
November 24, 2016
replace sugar with 1 1/4 c of extra dark 100%pure maple syrup,1.5 tbs fresh ginger and 1/8 tsp ground coriander.grind finer for better flavor development .California or black walnuts or  pecans will add a nice crunch to the product.I would avoid celery as it may overpower the flavors

spunkypoo's Review

jameslippert
December 19, 2014
I haven't tried this yet, but my mom use to make this cranberry mold salad. It had these ingredient, plus diced up celery and chopped walnuts and she use to put everything into a hand food grinder and then mixed it into a red jello, like raspberry jello. I wonder if you could make this relish and add celery and walnuts?

Kvavava's Review

chefkate1
December 19, 2013
N/A

mary327's Review

TheClaw76
November 23, 2012
N/A

Jamiekay51's Review

mary327
November 15, 2012
This was SO good! Even those who claimed they did not like "cranberry" food items, loved this.

happi1's Review

Jamiekay51
November 19, 2011
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).

davidslori's Review

davidslori
November 27, 2010
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's Review

Kvavava
November 25, 2009
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.

chefkate1's Review

happi1
November 09, 2009
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.