Cranberry Relish II Recipe -

Cranberry Relish II

Recipe by  

"The fresh zing of cranberries mellowed by oranges and apples (and sugar!)."

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Ingredients Edit and Save

Original recipe makes 4 pints Change Servings


  1. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well.
  2. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2004

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!

Most Helpful Critical Review
Feb 04, 2013

A very good cranberry relish.

Dec 27, 2005

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.

Oct 09, 2003

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.

Jan 05, 2004

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.

Jan 04, 2010

Very good, but a little tart. I added 2/3 c. drained crushed pineapple and that was exactly what it needed. Perfect!

Nov 26, 2007

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.

Jan 05, 2004

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.


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  • Calories
  • 65 kcal
  • 3%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

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

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