| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Yield: | 3 cups |
Ingredients
- 2 medium oranges, peeled, sectioned, and roughly chopped
- 1 1/2 teaspoons finely grated orange zest
- 2 jalapenos, seeded and chopped
- 3/4 to 1 cup sugar
- 1 pound fresh (or frozen, thawed) cranberries
- 1 tablespoon chopped fresh mint leaves
Instructions
- Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 256 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 7 g |
| Sugar | 55 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
This is a family must have for Thanksgiving and Christmas! We do not add the mint and love it. Sometimes I added chopped walnuts to add another texture. It is wonderful served with cream cheese as a spread for crackers.
My husband, mom and aunt love this relish, I didn’t make it last year and didn’t hear the end of it…
This is my favorite go-to recipe to bring for potluck Thanksgiving and Christmas. It adds such a pretty color, and the taste is incredible once the flavors have melded. A lot of people don’t like cranberries, but for the ones who do, they always like this recipe. I eat what’s left by the spoonful!
Easy and adds new spicy flavor to the sweet Thanksgiving menu.