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Cranberry Relish II

Cody Taylor

The fresh zing of cranberries mellowed by oranges and apples (and sugar!).

Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well.
  2. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze.
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Reviews

MBAMBOCK
35
11/4/2004

I love a good fresh cranberry relish!! I have been making my own version of this for several years, and it is DEMANDED!! not requested :) every year for Thanksgiving. One note: I add chopped pecans and some allspice to mine. And it is best to make at least one day ahead to let the flavors blend together. Just an idea to try for your own. Happy Turkey day!

Jenski
23
12/27/2005

Aside from making a huge mess with my food processor, everyone LOVED this recipe. I added crushed pineapple, pecans and used Splenda instead of sugar. Be sure to strain for couple minutes before adding sugar and refridgerating.

DEVENERE
22
10/9/2003

I'm not a big cranberry fan and this was so good I took a bowl of it to work for lunch. Everybody including all the grandkids who won't touch the "sauce" at least tasted it and said it was good.