Reviewed: Nov. 24, 2009

This is just what I have been looking for forever-I love the orange and rind. I have made it today and it is ready for Thanksgiving. Hope I dont eat it all before then. I had a 12oz bag of cranberries-so added less sugar-did add about a 1/4 cup of water while boiling the cranberries-came out wonderfully. Thanks Lisa for a great receipe!

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Susan Gossett

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Reviewed: Dec. 24, 2008

I made this at Thanksgiving because my mom was going to buy some store bought stuff. I peeled my orange and segmented it and just used the pulp after reading others reviews. I also put my cranberry sugar mixture through the food processor. I was so worried my mom wasn't going to like it and think that it was too sweet but I was wrong. She loves it. When I asked her if I should make it for Christmas her reply was "Oh yes, definitely! So, I just finished making it again.

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Alisha

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Dec. 3, 2008

Great recipe. Made it for the first Thanksgiving meal at my new in-laws. Was a big hit. Thanks so much.

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marley102va

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Reviewed: Nov. 29, 2008

Tangy and sweet. This was well received by the whole family. I did use the entire orange, peel and all. Next time I do plan to add chopped pecans.

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Metal Malissa

Cooking Level: Expert

Living In: Felton, California, USA

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Reviewed: Dec. 23, 2007

I just made this for the 5th or 6th holiday meal and want to add my endorsement for this recipe. It's easy to make a day or two ahead of the meal, but it tastes very complicated! I use a Valencia orange with great results. They're a thin skin, juicy, mostly seedless orange which is generally available at this time of year.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 7, 2007

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.

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grwflwrs

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Georgetown, Kentucky, USA

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Reviewed: Nov. 15, 2007

I thought this was really delicious. The flavors blended so well and got even better over time. I served this with my "Thanksgiving-ish" meal and it was a perfect compliment and a nice change from the jello type salad. I will make this again!

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JAK3G

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

This is a good Cranberry Relish. It is somewhat on the tart side, but we liked it very much. Just as easy as it sounds.

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Deborah T

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

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Reviewed: Nov. 25, 2006

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.

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Kimmie T.

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 23, 2006

I didn't have enough apricot preserves, so I did half apricot, half peach preserves. And I mashed up the cranberries into a bit of a purée, so they weren't whole berries, and the recipe turend out FABULOUS!!!

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SIRTIGRESS

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Reviewed: Nov. 19, 2006

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.

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valerie sacramento

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Reviewed: Dec. 9, 2005

AWESOME! Made this for Thanksgiving and everyone raved! Several people asked me for the recipe. It's THE BEST cranberry relish we've ever tasted! I will make it a part of our Thanksgiving traditions from now on! Thanks Lisa!!!

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Jen H.

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Reviewed: Mar. 21, 2005

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.

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LESLIEKAE1

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Reviewed: Nov. 23, 2004

This recipe ROCKS! The oranges I had were HUGE so I only used a half of one, and I added Apriocot Brandy along with the preserves...yummy!

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Dec. 28, 2003

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.

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SUZES1127

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Reviewed: Nov. 26, 2003

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!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2001

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.

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JULIE G

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