recipe reviews for:

Cranberry Fruit Relish

“Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. --Henryetta Lewis Santa Fe, New Mexico”

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Reviewed: Jan. 4, 2012

This was well received by the family. I did use a large orange and thought it might have been a little to much. You do need to use this up by the next day.

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1 user found this review helpful

Reviewer:

Suzanne Kronenberger

Reviewed: Dec. 24, 2011

Fantastic! I'll never go to another cranberry recipe. With the fruits used, this recipe could be served all year round, not just the holidays. I cut back on the sugar and added pecans for a little crunch. Best to make the day before serving. Flavors blend so much better after sitting.

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1 user found this review helpful

Reviewer:

AdrienneWJ

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

Reviewed: Dec. 28, 2010

I added pecans, and it was delicious! Also, it's even better left over. I recommend making it a day or two before it's served. It's so much better than canned cranberry sauce and not that hard to make.

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13 users found this review helpful

Reviewer:

Debi

Home Town: Bristol, Tennessee, USA

Reviewed: Nov. 29, 2010

I took this relish, slightly modified according to the specs of other reviewers, to a party. People went back for seconds. It is really excellent, I won't go back to plain cranberry relish. I reduced the sugar to 1 cup, added orange rind (1/4 of the orange) as someone suggested, and instead of ground ginger used a generous slice of fresh ginger root. I only have a blender, so put small amounts of the mixture in the blender at a time, used the "grate" button in short spurts and stirred frequently to make sure everything got chopped. Took a little time and patience, but it was WELL worth it. Highly recommend--and thanks Henryetta of Santa Fe and those who suggested the changes.

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3 users found this review helpful

Reviewer:

CB Denver

Reviewed: Nov. 28, 2010

This was very good, and my family really enjoyed it. I made it the night before Thanksgiving, and added a little less sugar than the recipe called for. It was tart that night, but the next day after letting the sugar soak into everything, it was just right. I also didn't have ginger and nutmeg, but I did have Apple Pie Spice. That worked well. Very good dish!

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1 user found this review helpful

Reviewer:

Nicole

Reviewed: Nov. 21, 2010

I have made this recipe for years and it's simply wonderful and especially easy to dbl. the recipe. It stays in frig. well for several days before a dinner party. I add 1/2 to 3/4 cup of golden raisins (or dark), but I think they add a lot to the taste of this dish. When I serve it (any time of the year) people always seem gobble it up. Worth a try.

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2 users found this review helpful

Reviewer:

tailsitter

Cooking Level: Intermediate

Reviewed: Dec. 3, 2008

First, YUMMY! Second, I believe cranberry relish is a free for all but that this recipe is such a perfect start! I used leftover fresh pineapple, and threw in a 1/4 cup of wine oh and I also took the other users tip and used grated orange rind. The flavor is so good. Thanks for the great recipe!

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5 users found this review helpful

Reviewer:

Tasha Ford

Cooking Level: Beginning

Home Town: Kelseyville, California, USA

Reviewed: Nov. 30, 2008

LOVE THIS!!! I make this at Thanksgiving and it is a huge, huge hit and much better than the traditional relish. Using fresh ginger makes it extra great. Enjoy!

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5 users found this review helpful

Reviewer:

anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

Reviewed: Nov. 29, 2008

Cranberry relish is better than cranberry sauce because sauce can slide off your turkey when you're eating it, but sticky relish bits cling all over the meat when you have it on your fork. I made this for Thanksgiving and it was a big hit. I made it the day before, which was convenient, and after it had chilled the flavors mingled well and it took on more of the orange/citrusy flavor. The only thing I changed was using 1/2 cup of sugar because I wanted to retain the tartness of the cranberries and we don't like things too sweet around here. Oh, and I learned that 3.5 cups cranberries equals one 12oz bag. Enjoy, this one's a keeper!

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20 users found this review helpful

Reviewer:

mulegrrl44

Reviewed: Nov. 21, 2007

This recipe is a must on our Thanksgiving table, and is requested every year. I finely grated some of the orange peel and mixed that in there as well. And I cut down the sugar to only 1 cup. I make it the day before, so it has time for the flavors to meld together, and for the sugar to make it a little juicy. It's fantastic.

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31 users found this review helpful