Easy Cranberry Orange Relish Recipe - Allrecipes.com
Easy Cranberry Orange Relish Recipe

Easy Cranberry Orange Relish

Recipe by  

"A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    2 hrs 10 mins


  1. Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
  2. Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
  3. Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2013

I've been making fresh cranberry sauce for Thanksgiving for years with a whole orange (including peel and pith) and a full cup of sugar. I did this recipe as instructed. I agree with the other reviewers that the cinnamon is overkill and took away some of the cranberry-ness of the sauce. Sad. Next time, I'll stick to my original easy simple recipe with 3 ingredients.

Most Helpful Critical Review
Nov 03, 2013

Similar to what I make every year, except I just throw a quartered, thin skinned orange into the processor with the cranberries and process away. I always start with a 1/2 cup of sugar, and add more, if necessary. This was the recipe that was always on the Ocean Spray bag, but they seem to have changed it. Oh, and I'm not sure I would add cinnamon. That somehow does not sound like it would mix well.


8 Ratings

Nov 03, 2012

I've had this homemade relish every Thanksgiving as long as I remember. I've never tried it with cinnamon in it, however, my family chops and adds alot of pecans. Someone suggested I try it using a dry pkg of strawberry jello. I didn't like that so much. I just prefer the cranberry, orange, sugar and pecan version! :)

Nov 19, 2012

I make this every year (tho I hated it as a kid, I was put off by the light bitterness of the orange peel I guess!). The cinnamon seems like overkill though.

Nov 27, 2013

I used 1 whole thin skinned orange, with 1/2 the peel. I agree with starting w/ 1/2 cup of sugar. I also use leftovers for muffins - great with pecans added! Yum!

Nov 26, 2013

This is an interesting version of cranberry sauce/relish, something new for me. I made a smaller version and so added just a pinch of cinnamon. I think this will be great to put on sandwiches for turkey leftovers. This is not something I would put on my plate on Thanksgiving Day. But I will enjoy this later! Thanks, TXGIRLSX3!

Nov 23, 2013

This is the same recipe my mother used all my childhood, right off of the cranberry wrapper ( I found that out when I asked her for her recipe). I toast and add pecans just before serving, which adds a nice crunch. The peels might make it too bitter and I have never used them other than to grate and use as garnish/decoration on the top. Easy as can be!


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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