Reviewed: Dec. 28, 2011

This is my first year making cranberry relish for thanksgiving. We usually have the canned stuff (yuck!). This was a crowd pleaser. I had doubled the recipe, but wished I had even more.

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Reviewer:

MMMWatson

Reviewed: Dec. 1, 2011

Sooooo delicious! I followed the suggestions to use 1/2 apricot preserves and 1/2 orange marmalade. It got rave reviews at Thanksgiving dinner.

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lizziegirl75

Reviewed: Nov. 25, 2011

I have made this every year since I discovered it, and with no alterations it is just yummy! No more canned goop for this cranberry fan! I made a double batch and took it to a family Thanksgiving feast. They already had a can each of the jelly and whole berry on the table when I arrived. When I left those two were still mostly intact, but the relish was gone and so were two copies of the recipe link ;-)

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Slywlf

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Cooking Level: Intermediate

Living In: Shandaken, New York, USA

Reviewed: Nov. 23, 2011

WOW..just, WOW!! This has to be the best cranberry sauce ever! I just made it and can't stop eating it right out of the oven! I followed the recipe, but realized my jar of orange marmalade was 18 oz. I used the whole jar, and it came out just fine. This will be my new Thanksgiving and Christmas cranberry sauce recipe from now on...love it!!

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Reviewer:

allykat

Reviewed: Nov. 23, 2011

Easy and delicious! Even beter than my grandmother's recipe (and I don't say that lightly.) Thanks!

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Annie

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 3, 2011

This is exactly what I was looking for in a cranberry relish!! I did use sugar free marmalade and splenda in place of the sugar (some family members cannot have sugar). Also chopped the walnuts into very fine pieces before adding to the cranberries - I'm not a fan of big chunks of walnuts and even the pre-chopped walnuts needed more chopping in my taste. This recipe is SOOOOO GOOD!!!!! I'm so glad I tried it. This will be my cranberry relish recipe from now on.

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Reviewer:

Andrea

Cooking Level: Expert

Reviewed: Dec. 27, 2010

Delicious and easy. Following the recommendations of others, I used 6 oz orange marmalade and 6 oz apricot preserves.

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mommymeggy

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

Scrumptious! :o) Just made it again (first time last year) and am always so impressed with how easy it is! I used 2, 12oz bags of cranberries and 1/2 cup sugar...after came out of oven used about 3/4 of the orange marmalade. Didn't use the lemon (berries are tart enought to me) - and left out the walnuts due to some being allergic to nuts etc. But still simply delicious!! Am planning on using this to fill the Cream Cheese Mini Tarts with this! Should be great!

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Reviewer:

Katy

Cooking Level: Intermediate

Reviewed: Jan. 13, 2010

Another example of simple is better!! Tons of recipes for cranberry relish that involve cooking the berries... why!? this is perfect. tons of cranberry taste, perfect with turkey, and lasts forever! I cut back on the sugar as i like my relish tart and full of berry flavor!

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Reviewer:

Gwenevere

Cooking Level: Expert

Home Town: Strasburg, Ohio, USA

Living In: Beach City, Ohio, USA

Reviewed: Dec. 17, 2009

Always looking for ways to “cheat” with a microwave to save on energy costs, and this one worked! only had 6 oz cranberries, microwaved for 1 minute and 20 seconds and they did fine. Toasted the nuts in the toaster oven. Added some pineapple to bulk it up. Results: awesome. Its like a dessert. Thanks for the recipe!

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