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This sweet-tart cranberry orange relish is a simple and delicious addition to holiday menus. Marination is key here, so allow this to sit in the refrigerator for at least one day to marry the bright, fresh flavors. You can get a head start on Thanksgiving prep and make this relish up to three days ahead. Hungry for more holiday inspiration? Check out our 15 Favorite Cranberry Sauce Recipes next. 

Bill and Cheryl Jamison
Recipe by Cooking Light November 2009

Gallery

Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

40 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.3g; carbohydrates 10.4g; fiber 1.9g; cholesterol 0mg; iron 0.1mg; sodium 1mg; calcium 7mg.
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