“Classic cranberry relish for your holiday table.” - by Lisa Stinger
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Finely chop the orange in a food processor.
- Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
- Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Nutrition
Amount Per Serving (24 total)
- Calories
- 83 cal
- 4%
- Fat
- 0.1 g
- < 1%
- Carbs
- 21.6 g
- 7%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"My family really likes the recipe but only after the second time I made it. It was well worth the second attempt and will now be part of all our holiday dinners. That second time I reduced the amoun..." See moret of orange peel. I only used 1/2 of the peel from the orange. Using all the orange peel made it bitter and the orange over powered the other flavors. Also make sure that you cook the sugar and cranberries long enough. If not you will have sugar crystals, which you do not want. "
LL
"This was a hit at Thanksgiving. I doubled the recipe and recommend if you plan to do this that you serve it in two or more bowls - it looked like a trough in one! But with 15 adults, every bit was e..." See moreaten or taken as leftovers, so it was a hit. I used only the outside skin (the orange part without the white) of about 1/2 of an orange and it was plenty - so I recommend not using a whole peel, like others have done. I think you could probably experiment with this by adding diced apple and /or pear, too. I will definitely make this again for next year's Thanksgiving - thanks for the great recipe!"
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