Cranberry Relish II23 Reviews
“The fresh zing of cranberries mellowed by oranges and apples (and sugar!).” - by Cody Taylor
Original recipe yields 4 pints
- 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.
- Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze.
Amount Per Serving (64 total)
- 65 cal
- 0 g
- < 1%
- 16.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 peca..." See morens 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!"
"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 add..." See moreing sugar and refridgerating."
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