When you don’t have time to bake a pastry crust, try this quick quiche. It’s a great concept for a fast meal. Other delights like ham, chicken, crab, shrimp, or broccoli are acceptable additions.
| Prep Time: | 15 mins |
| Additional Time: | 2 days |
| Total Time: | 2 days 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (12 ounce) bag cranberries
- 2 navel oranges – washed thoroughly, unpeeled, cut into quarters
- 3 apples – peeled, cored and halved
- 1 cup pecans
- 1 cup white sugar, or to taste
Instructions
- Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.
Reviews
This recipe is the same as what I fix except I only use one orange and one apple and mine is a little crunchier. Adding the pecans gives it an extra zing.
A helpful tip on the orange peel. If you use a sharp old fashioned potato peeler you’ll see it takes the peel and leaves the white pith on the orange. Then just take a sharp knife and cut away the pith before you add the orange. It’s a delicious relish. I like it a little chunky so I just pulse the processor rather than leaving it running.
Wouldn’t change a thing as I have been making Cranberry Relish like this since I was old enough to make my own. I am now 78. It was my Grandmother’s recipe. It is amazing to see this as most people I know just slide the stuff out of the can. I have been know to slip in an ounce of Chamboard Liquor upon occassion, Wonderful on the lefovers and sandwiches. Kudos to author.
great recipe. we love it. I did make a few changes to better suit our family. first take all the white from the oranges out! (they will make it bitter if left in!) second I put in half of the sugar. although I may adjust that tomorrow when we eat it. third, I friend made this for me without apples and pecans it was good that way as well.
Not often do I give five stars, but this relish is deserving. I love how simple it is, no need to cook. I made as stated in the recipe, but after a few pulses on my Cuisinart, I took about a cup out and pulsed the rest to make finer. Adding the coarser chopped back in give it nice texture. I made to serve with turkey, but had to give it a try on crackers and cream cheese as a snack. Don’t skip the pecans!
I would definitely not add the whole orange again and I’d add more sugar. It was quite bitter. However, I like the idea of not cooking it so I will give it another try at some point.
Very good recipe! I do omit the apple out of personal preference. I also make a point of cutting out the white pith from the orange.
I made this sauce a day before Thanksgiving and it was delicious. On the next day when I try it was very bitter taste from the skin of an orange. I will not recommend to add the orange with the rind, but get rid of the white part from the rind and maybe it will improve the bitterness.
I think this recipe is great. The consistency is kind of like applesauce, so after I was done I chopped 1/4 more of an apple and some pecans really small and mixed in to give it a little more bite. Thanks for the recipe, delicious!