Prep 10 mins
Cook 0 mins
Delicious and easy, tart and sweet.
- 1 (10 ounce) bag fresh cranberries
- 1 granny smith apple, cute into big chunks
- 1 orange, peeled and cut into big chunks
- 1 cup pecans
- 3⁄4 cup sugar
- Put all in food processor or chopper until finely chopped.
- Refrigerate until ready to serve.
- Best if made a day in advance.
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.
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.
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!