Reviewed: Nov. 24, 2009

This recipe is very easy and a great compliment to Thanksgiving dinners! I do not add the orange peel to mine and add a dash or two of cinnamon. Perfect! I always make it the night before so that all the flavors have time to mix together.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Dec. 31, 2008

Yummmm- this is going to become a Thanksgiving tradition!!

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Lori A

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Reviewed: Dec. 23, 2008

I love this recipe. I just use a bag of cranberries (12 oz), one orange, one granny smith apple, and anywhere from 1-2 cups of sugar. I like it sweet cause I don't put it directly on my turkey. Everyone always asks me to make this relish over regular cranberry sauce, year after year.

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Carrie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Dec. 6, 2008

Jerry's 1st choice

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mamaG

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Reviewed: Nov. 30, 2008

Very good. Unless your family is huge, you might consider cutting the recipe in half. I'm freezing part of mine to bring out at Christmas. I did add a can of crushed pineapple and loved that addition. Also I only used about half of the sugar called for and it was plenty.

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Denise

Home Town: Anderson, South Carolina, USA

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Reviewed: Nov. 26, 2008

Excellent! I used half the sugar and put the oranges in the processor after cutting them, but not peeling them. Didn't notice a difference and this made it very easy.

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Michele G.

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

I was a little disappointed in this recipe. Normally I love cranberry relish, but I felt like this was missing something. It was also a little too runny for my liking. I might add it again but put some of my own finishes on it (chopped celery is always nice, as is a handful of toasted walnuts or toasted pecans).

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jan. 4, 2008

This is just like the recipe my aunt used to make. Thank you for posting. Although it freezes well, this makes a lot of relish. I made half a recipe, which was enough for a large Thanksgiving dinner and (kept in the freezer) a small Christmas meal. I also used only half of the recommended sugar. I prefer relish on the tart side rather than sweet.

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jan. 4, 2008

Being a diabetic I used sucralose in place of sugar for this recipe. No one knew the difference. It's great with ham or turkey plus it makes a wonderful dessert for me mixed with cottage cheese or sugar free gelatin.

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Nancy

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Reviewed: Nov. 23, 2007

I will use this in place of cranberry sauce every year. I used half regular sugar and half brown sugar, and chopped some walnuts to go in it as well. Next time, I will probably cut the amount of sugar, as it was just a tad sweet for my taste - it kind of hid the tartness of the cranberries. Great recipe!

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Allyn Mae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 23, 2006

Very fresh tasting. I made 1/4 of the recipe and it was more than enough for our dinner. Don't need a lot. I'll make again.

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C_WHITES_

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Reviewed: Dec. 1, 2006

Excellent! I halved this recipe for my family this Thanksgiving and didn't use quite as much sugar. It was a hit! The little bit left over disappeared quickly on sandwiches. GREAT recipe.

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Jeannie79

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 29, 2005

Excellent! Even people who didnt like cranberries liked this recipe.

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Rita

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Reviewed: Jan. 3, 2005

I tried this recipe on Thanksgiving and it was a complete success... I made it again on Christmas and it's now part of my list of favorites. It's like dessert... yum!

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Carmen

Cooking Level: Intermediate

Living In: Waynesboro, Pennsylvania, USA

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Reviewed: Dec. 28, 2004

I am not a fan of uncooked relishes, so I modified this recipe a little. I boiled 1.5 cups of water with sugar to dissolve it, then added the rest of the ingredient. I let it simmer until the apples are soft and then cooled and stored it in the fridge. Very good on turkey and cornbread.

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