Cranberry Relish I

Cranberry Relish I

13 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Lisa Stinger
Recipe by  Lisa Stinger

“Classic cranberry relish for your holiday table.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. Finely chop the orange in a food processor.
  2. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
  3. 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.

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Reviews (13)

Rate This Recipe
GmaJody
47

GmaJody

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 amount 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.

SHURMAY
19

SHURMAY

Great recipe! I'll use it again.

LL
18

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 eaten 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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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 83 cal
  • 4%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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