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Cranberry-Orange Relish

User Rating 5 Star Rating (1 Review)


This cranberry relish recipe was shared by Liz.


  • 1 lb Cranberries, raw
  • 3 oranges, unpeeled, without seeds
  • granulated sugar to taste


User Reviews

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 5 out of 5
Cranberry Orange Relish, Member guycooking

The Ocean Spray Cranberry folks have been pushing this basic relish for ~50 years! It is good stuff. I like this version, with additional orange because it allows one to use far less sugar. For each pound of fresh cranberry, I use 2.5 - 3.0 WHOLE (Skinn, pith and all) navel oranges, depending on size. I use well under 1/2 C sugar, per pound, closer to 1/4 C. The relish needs to rest for 6-8 hours, before judging. If it is too moist, drain it a bit, but reserve the juices. More robust flavors can be had by adding a little frozen OJ concentrate and/or a little cinnamon and or fresh nutmeg. Not much. I make the relish two days ahead and restit in the fridge, tasting as 12-24-36 hours for sweet/tart (adjusted with Frozen OJ concentrate, not more sugar) and draining if necessary. Any drained juices can be used in other dishes, so discard nothing. A favorite for years, but it needed some tweeking. -Guycooking

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