Total Time
Prep 0 mins
Cook 0 mins

This relish is chunky and tartly suited to turkey, whether it's hot on the big day or cold in sandwiches. The recipe makes enough to enjoy with a really big bird.

Ingredients Nutrition

Directions

  1. In food processor or grinder, chop cranberries and apple.
  2. In bowl combine cranberry mixture with sugar, pecans, raisins, marmalade, lemon rind, juice and cinnamon (if using).
  3. Cover and refrigerate for at least 8 hours or, better still, up to 1 week.

Reviews

(2)
Most Helpful

Great recipe and just what I wanted. I looked and lookedd, I don't like the jello stuff or marshmellows or whipped topping thing. Give me sweet tart any day!! Now I did change a few things, this is very versatile. I used my food processor for all the chopping and it went together in 10 minutes. First I added three chopped celery stalks and I ditched the marmalade. In it's place I used added 1/2 a can of orange juice concentrate, straight from the can to salad. You could use a small can but I only had the regular size. Ditched the lemon rind or juice also. I did use the cinamon and then added a large can of Mandrin oranges, drained. Sugar, nuts and cranberrys stayed the same those were just the right amounts. I increased the raisans to 1/2 cup. Oh, and I almost couldn't get the family to let it set. Sheesh it was great then and even better later.

Maeven6 November 23, 2007

This was awesome, but if I'd put in as much sugar as was called for, it would have been WAY too sweet. I used more cranberries (almost 2 c.) and only 1/2 c. sugar, but it could definitely have only 1/3 c...I'll do that next time I make it, because the fruit flavors will shine through better. We had this with lamb for Christmas, and everyone liked it a lot. I used currants instead of raisins. Nice to have an uncooked relish with fresh flavors! I certainly recommend this to other cooks. Just reduce the sugar, and you'll be fine.

A Messy Cook December 25, 2006

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