Cranberry Orange Relish

Total Time
10mins
Prep 10 mins
Cook 0 mins

Delicious and easy, tart and sweet.

Ingredients Nutrition

Directions

  1. Put all in food processor or chopper until finely chopped.
  2. Refrigerate until ready to serve.
  3. Best if made a day in advance.

Reviews

(4)
Most Helpful

This is the best cranberry orange relish ever! The apple cut just enough of the tartness to make the dish much better. I will be using this recipe everytime that I make cranberry orange relish in the future, Thanks for sharing it.

cookin mimi December 03, 2010

This was really good. It really made a difference with the apple in it, otherwise the recipe is very similar to the relish I've always made except for peeling the oranges. I made the recipe exactly as written and it was great, I wouldn't change a thing and this will be my go-to recipe from now on.

cookingkim1 November 29, 2010

This relish was terrific! The apple in there was what was different for me, and it really made the dish delicious. I could really eat a ton of it, like a food as opposed to a condiment. In fact, the night before Thanksgiving, I had a huge scoop on top of my salad (dressed with Goddess dressing) and it was sooo good. (I might even add some chopped leftover turkey, and call it Turkey Salad.) A couple of my cooking notes: My bag of cranberries was 12 oz., and I used a combo of clementine and navel oranges, as the navels aren't yet at their tasty prime. Most significantly, I did not peel them. Also, I used sliced almonds, as that was what I had. Next time, which will be soon, I will probably try the pecans, but I might also do almonds again, chunked up, though. I did add some fresh ginger to some of it, and we liked that very well, also. I also ground each ingredient seperately, so I could control the size. OK - 'nuff said - Thanks very much, Chef-Girl-R-D!

Dorie's Lori November 25, 2006

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