Recipe by Lisa Stinger
"Classic cranberry relish for your holiday table. Originally submitted to ThanksgivingRecipe.com. "
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orange, quartered with peel
1 1/2 cups
1 (8 ounce) can
crushed pineapple, drained
I chose this recipe because it includes apricot preserves, which adds a nice touch of sweetness, along with the pineapple. This relish has a wonderful red color. The consistency is nice, too. I ended up picking all the orange rind bits out for two reasons: My food processor didn't chop them uniformly and the bits looked unappetizing as well as out of place. The other reason is that my husband said it was way too bitter and sour for his liking. (My 17 mo. old liked it!) Once I picked the bits out, I thought the relish looked much better. There was also some orange "flesh" that didn't chop up that I had to pick out. Next time I think I will add some OJ and orange zest instead of chopping up an entire orange. We'll see how it goes over on Thanksgiving! Thanks, Lisa.
This one came out looking like cranberrys, but tasting like oranges...not what I expected. I made it the day before Thanksgiving so it could set up overnight, but the orange taste just got stronger. I most likely won't be making this one again.
This was the best cranberry relish I had ever eaten. The recipe was easy and it turned out great. I will continue to make this every year.
I don't have a food processor, so I zested one orange, then cut off the white part, which is usually bitter, and finely chopped the orange. I also cut back the sugar to one cup, and omitted the lemon juice. It was very good! I think it would be good with chopped pecans as well.
Very good. Makes a lot. You really do put the whole orange in, peel and all. I did process the cranberries before I cooked them because I prefer a more ground relish. I substituted peach jam for apricot preserves. The sugar can be cut back a little without being too tart.
I had planned to make this for Christmas dinner, however once I started, I realized I did not have apricot preserves - instead I substituted cherry preserves. Everyone raved over it. I plan to make it again, next time trying it with the apricot preserves.
Cut the sugar and pineapple in half and left out the lemon.I used the orange peel (a must),but didn't use the other part of the orange.My whole family couldn't stop saying how good this was.........even the ones who usually don't eat cranberries.And,it's sooo easy and cheap!!Thanks!!!
Fantastic recipe!! I cleaned the seedless orange really well with a commercial fruit wash first, cut off both end tips, and cut out the middle "strings" - then had no problem pulverizing it in my food processor. After the cranberries were cooked (and the sugar melted) - I added the rest of the ingredients to the pan - and added 1 tbsp of pure maple syrup - and cooked it for a further 4 minutes on low/medium heat. Came out great - you could add more maple syrup if you want it sweeter...but cook it for a little longer. Will go great with our Thanksgiving meal tomorrow!! Would love to try this over baked brie......
Thanks for the great recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Relish I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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