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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1 user found this review helpful

Reviewer:

Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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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7 users found this review helpful

Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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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9 users found this review helpful

Reviewer:

SUZES1127

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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11 users found this review helpful

Reviewer:

LESLIEKAE1

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

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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1 user found this review helpful

Reviewer:

Jen H.

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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Reviewer:

SIRTIGRESS

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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15 users found this review helpful

Reviewer:

grwflwrs

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Georgetown, Kentucky, USA

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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1 user found this review helpful

Reviewer:

Metal Malissa

Cooking Level: Expert

Living In: Felton, California, USA

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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Reviewer:

Alisha

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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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4 users found this review helpful