Relish adds a fresh tangy flavor to lots of different dishes. This fresh cranberry orange relish recipe is one of my families favorites! My mom started making it years ago for Thanksgiving. I never liked cranberry sauce until this recipe surfaced at our Thanksgiving table. The regular canned jelly cranberry sauce is full of sugar, has a less than appealing texture, and just doesn’t add much. This cranberry relish is fresh, simple to make, and delicious on turkey, sandwiches, and lots of other dishes!
Begin by zesting 2 oranges. The smell of fresh orange zest reminds me being on vacation somewhere tropical. Yum.
Next you will peel and section the two oranges you just zested. To a food processor add 4 cups of fresh cranberries, along with the orange sections. (This makes enough to feed a crowd by the way) The original recipe calls for 2 cups of sugar. I decreased it to 3/4 cup and it turned out just great. You will also add 1/4 cup of your favorite chopped nuts. I used almonds in this batch. Pulse everything until it is chopped fine, and you are done!
Not only does this taste delicious, but it smells like heaven. It is tangy, sweet and citrus-y and you will love this with any holiday meal!
- 2 medium oranges
- 4 cup fresh cranberries 1 lb
- 3/4 cup sugar
- 1/4 cup chopped nuts
- With a grater or zester, zest the skin of one orange. Peel and then section both oranges. Grind oranges and cranberries in food processor. Stir in sugar, nuts, and zest. Chill for several hours.
- Serve with poultry or ham.
- Can be frozen.