A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.

Easy Cranberry Orange Relish

navel orange

cranberries

white sugar

cinnamon

Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.


Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.


Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.


I've had this homemade relish every Thanksgiving as long as I remember. I've never tried it with cinnamon in it, however, my family chops and adds alot of pecans. Someone suggested I try it using a dry pkg of strawberry jello. I didn't like that so much. I just prefer the cranberry, orange, sugar and pecan version! :)

Similar to what I make every year, except I just throw a quartered, thin skinned orange into the processor with the cranberries and process away. I always start with a 1/2 cup of sugar, and add more, if necessary. This was the recipe that was always on the Ocean Spray bag, but they seem to have changed it. Oh, and I'm not sure I would add cinnamon. That somehow does not sound like it would mix well.

I've been making fresh cranberry sauce for Thanksgiving for years with a whole orange (including peel and pith) and a full cup of sugar. I did this recipe as instructed. I agree with the other reviewers that the cinnamon is overkill and took away some of the cranberry-ness of the sauce. Sad.   Next time, I'll stick to my original easy simple recipe with 3 ingredients.

This is the way I have always made my cran relish with one exception. When I made it this year it seemed like something was missing. As I was cleaning up my processing area I saw the granny smith apple. When I added it, my relish was complete. I do think the apple completes it. As others said the sugar is added gradually. I use about 1/3 brown to 2/3 white sugar. Happy Thanksgiving.

It's a good starter to a good cranberry-orange relish. Like Josh, I usually throw the whole, quartered orange in the food processor, and I add a box of Jello Cranberry Gelatin mix and I add about a tablespoon of ginger, not cinnamon. Turns out beautifully and, every year, my sister-in-law reminds me to bring a large batch with me, since it seems my brother prefers mine to hers. Thank God she doesn't hold a grudge!

I used 1 whole thin skinned orange, with 1/2 the peel. I agree with starting w/ 1/2 cup of sugar. I also use leftovers for muffins - great with pecans added! Yum!

I make this every year (tho I hated it as a kid I was put off by the light bitterness of the orange peel I guess!). The cinnamon seems like overkill though.

I love this relish! I'll eat it with a spoon but it is also great served over cream cheese on crackers.

This is the same recipe my mother used all my childhood right off of the cranberry wrapper ( I found that out when I asked her for her recipe). I toast and add pecans just before serving which adds a nice crunch. The peels might make it too bitter and I have never used them other than to grate and use as garnish/decoration on the top. Easy as can be!

easy cranberry orange relish

Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Servings: 8

Cost: $1.95 /serving

Author : TXGIRLSX3

Ingredients

Instructions

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