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Reviewed: Nov. 26, 2008

this is the relish I grew up with. My mom put chopped pecans in it too. It has the best flavor in the world.

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scoobagirl

	Cooking Level: Intermediate
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Reviewed: Nov. 26, 2008

This really is simple and fantastic. I lower the liqueur and sugar just a bit, and it still tastes great!

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bgschwendy


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Reviewed: Nov. 26, 2008

Easy to make and very, very tasty.

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MrsA

	Cooking Level: Intermediate
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Reviewed: Dec. 15, 2007

Thank you for posting this recipe! I have had it in the past, but did not know how to make it. It is the most perfect cranberry relish, sweet/tart and crunchy with a kick!

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bleubelle


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Reviewed: Nov. 20, 2007

This recipe is truly great! The taste is so refreshing. For a slight variation: add 1/2 cup pecans to the food processor. This thickens the relish slightly and adds another layer of flavor.

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10 users found this review helpful

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BERNIERONE

	Cooking Level: Expert Home Town: Jacksonville, North Carolina, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Nov. 15, 2007

I made this recipe last yer for the holidays. I think I tripled the recipe. My family really liked including my picky son. We ate the left over relish and enjoyed every bit.

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BETHS1

	Cooking Level: Expert
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Reviewed: Oct. 26, 2007

This is exactly like the cranberry orange relish my mom always made at Thanksgiving. It was always my favorite. I can't wait to make it this year!

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4 users found this review helpful

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mmr

	Cooking Level: Intermediate Home Town: Ventura, California, USA Living In: Bakersfield, California, USA
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Reviewed: Nov. 22, 2006

This is the best recipe ever! I have friends asking me for the recipe. It is well worth making. It does taste better the longer it sits in the refrigerator.

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3 users found this review helpful

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I make this recipe reduced-sugar by substituting Equal for the sugar. I use about 16 packets but you could use more. Also, it's important to make this the night before so the flavors can blend and the beautiful ruby color develop.

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9 users found this review helpful

Reviewer:

pamc

	Cooking Level: Expert Living In: Miami, Florida, USA
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Reviewed: Dec. 6, 2004

We LOOOOOVE this recipe. It tastes great on a leftover turkey sandwich. Try adding leftover relish (1/2 to 1 cup drained) to your favorite generic muffin recipe - delish!

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7 users found this review helpful

Reviewer:

KLYTLE5747


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Reviewed: Aug. 20, 2004

Very good sauce. Made one without the liqueur and was just as tasty. It is quite tart, depending of the season you make it. I used a very sweet orange which I believe helped cut the tartness. Definatly a keeper.

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9 users found this review helpful

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NAVYWIFE34

	Cooking Level: Expert Home Town: Allentown, Pennsylvania, USA Living In: Fallon, Nevada, USA
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Reviewed: Oct. 9, 2003

Can't believe more people haven't made this delicious recipe. It is wonderful. Tart and sweet at the same time. Have made it for going on two years now and get many raves from others.

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15 users found this review helpful

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MAMARU


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Reviewed: Aug. 26, 2003

A nice change to the usual cranberry sauce. Very tasty.

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3 users found this review helpful

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HONEYKITTEN

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Dec. 20, 2002

WOW! What a change from the mushy canned cranberry sauce I usually serve at Thanksgiving! Sweet, but vibrantly tart. I doubled the recipe & with the leftovers, I added pecan pieces, chopped apples & celery, & it made a great fruit salad with a dollop of mayonnaise on top. I highly recommend this recipe!

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11 users found this review helpful

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LDITTY


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Reviewed: Dec. 20, 2002

WOW!! I can't begin to say how wonderful this was. The liqueur is what made the difference! It is key to refrigerate for several hours so that the flavors meld. Thank you so much for the recipe! I will use it again and again.

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31 users found this review helpful

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Cranberry Orange Relish with Orange Flavored Liqueur

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