Easy Cranberry Orange Relish

This recipe truly is easy to make and the freshness of the berries and orange tastes so much better than canned or cooked cranberry sauce. Other than the orange zest, a few pulses in a food processor are all that’s needed for it to come together. I’ve taken this to an office holiday gathering before and people actually enjoyed eating it as part of the dessert. It’s that good. During the holiday when fresh cranberries are abundant, I always buy extra bags to roughly crush into large pieces and store them in vacuum-sealed bags so I can make this sauce anytime I want to throughout the year.

FABULOUS! My go to on every family event. They love it.

It was great.

Very easy and delicious! I made this recipe with sugar substitute (I’m diabetic and in renal failure). It was great and was perfect for freezing (I made it last year and I will be making it again today).

I added finally chopped pecans And some cranberry jello powder

This was my first time making cranberry relish, I liked the flavor, and the recipe came together in no time at all.

I actually make this recipe once cranberries are available! Sept-mid Jan is the typical season for cranberries. I add chunks of the orange too! I do some with cinnamon and some without, depends on the dish. Favorite side dish with pork (my favorite), turkey, chicken and ham! It accents the flavor of the meat. Even my grandkids love it! This year I plan on freezing a bunch for spring/summer use.

Delicious!

I also included a small Pink Lady apple (trying to use up my apples) and a pinch of allspice. It was delicious!

We love this relish – so easy & so yummy. We’ll have it for Christmas with ham, as well as Thanksgiving with turkey. Very versatile .

Try it with a couple of TBSP of Grand Marnier!!!

delish – now my family makes it as a Thanksgiving staple!

I made it but it wasm’t as good as a similer recipe that wasn’t on the bag witch called for this to be added to 1 can crushed pienapple [ i sometimes use tidbits that i rough chop] – this is paired w/ black cherry or cranberry gelatin!!! No sugar was added as it made it too sweet – I have even been know to throw in shredded carrots & toasted chopped cashewa or pimentos!!! this was given to me by a chef at a very popular Houston restairant – if one combines this with a carton of whipped cream it becomes cranberry fluff!!

I have made it for years. Found the recipe in an old whole cranberry package.. So glad to have the recipe again!

MY FAMILY Has had this relish on their holiday feast tables for over 30 years! My Grandma had the old fashioned bolt-to-your-countertop food grinder. You know, the crank the handle yourself grinder! For traditions sake, we still use it to make this relish. Her recipe varied as she cut the ends off of the Navel orange, cut it into 8ths, then ground up the orange peel and all. A 1- lb. bag of washed and sorted cranberries ground up next. Then add 3/4 cup of sugar. Sometimes a small can of crushed pineapple would go in depending on whether Gram had it on hand or not. We have been eating “The Whole Orange” style for years. It’s delicious! you can add more or less sugar to suit your taste. Let it set for a couple hours, then taste it- I usually make mine with a full cup. ENJOY!

Everyone loves this. So easy to make. I’ve made it twice this month.

Left out the cinnamon tasted great.

Great recipe and easy

It is lovely. Put a tad more cinnamon in it. Will be wonderful after flavors blend.

I altered with a couple tablespoons of agave nectar instead of granulated sugar and used 1 lb cranberries, 1 Fuji apple, and three small nectarines still with the zest of the rinds and cinnamon.

I added 1/8 tsp of ginger