Recipe by Cody Taylor
"The fresh zing of cranberries mellowed by oranges and apples (and sugar!)."
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oranges, peeled and seeded
apples, cored and diced with peel
I love a good fresh cranberry relish!! I have been making my own version of this for several years, and it is DEMANDED!! not requested :) every year for Thanksgiving. One note: I add chopped pecans and some allspice to mine. And it is best to make at least one day ahead to let the flavors blend together. Just an idea to try for your own. Happy Turkey day!
A very good cranberry relish.
Aside from making a huge mess with my food processor, everyone LOVED this recipe. I added crushed pineapple, pecans and used Splenda instead of sugar. Be sure to strain for couple minutes before adding sugar and refridgerating.
I'm not a big cranberry fan and this was so good I took a bowl of it to work for lunch. Everybody including all the grandkids who won't touch the "sauce" at least tasted it and said it was good.
This has been a family favorite for years. Watch out for the sugar - it will depend upon the sweetness of the oranges and apples. We also add chopped nuts sometimes.
Very good, but a little tart. I added 2/3 c. drained crushed pineapple and that was exactly what it needed. Perfect!
This is the BEST cranberry dish I have ever eaten. Easy, fresh, great texture, tangy, sweet, healthy ... IT'S PERFECT!
I added crushed pineapple and pecans to mine. Yummy, can't wait to make it again.
This has been a family favorite, passed down through the generations. It is best if made the night before and chilled for 24 hours. We also add nuts, walnuts or pecans. I cut down on the sugar and still love it. Besides tasting great, it adds a nice color to the meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Relish II
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: < 1
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