Easy Cranberry Orange Relish

Easy Cranberry Orange Relish

9
TXGIRLSX3 2

"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

2 h 10 m servings 76 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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 usin...

Most helpful critical review

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 ...

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 usin...

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 ...

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 r...

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!

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.

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 ...

This is the way I have always made my cran relish with one exception. When I made it this year it seemed like something was missing. As I was cleaning up my processing area I saw the granny smit...

I love this relish! I'll eat it with a spoon, but it is also great served over cream cheese on crackers.

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...