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Cranberry Orange Relish

November 16, 2009

This relish recipe is not a new discovery.   I found it decades ago, printed on a bag of cranberries.  I never tackled it, though, until I bought my first food processor in the 80s.

This refreshing relish takes the place of cranberry “sauce” at our table. It is a regular side dish at both Thanksgiving and Christmas dinners.  I make it ahead and freeze it, then let it thaw in the fridge the day before Thanksgiving.

If you choose to make it ahead and freeze it, check to see if it has thawed to a slushy state on Thanksgiving day. If it hasn’t, leave it out several hours before serving.

It is delicious with leftover turkey, whether prepared as tetrazzini or turkey pie.

Cranberry Orange Relish

Ingredients

1 12 ounce package fresh cranberries

2 medium or larger oranges

1 1/2 cups sugar

Method

Wash cranberries in cold water, discarding stems and any damaged berries. Wash oranges but do not peel; cut off stem spots or discolored areas. Cut oranges in four wedges.  Remove and discard seeds.

In a food processor, grind cranberries and orange segments. Mix well. Add sugar and mix well.  Put in bowl with tight lid and store in fridge at least 24 hours.  Or, make the relish several days or more ahead and freeze.

Serves at least  10.

For another cranberry relish recipe and for photo:

http://www.farmfreshliving.com/CRANBERRY_GINGER__RELISH.html

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