Cranberry Relish I

Cranberry Relish I


"Classic cranberry relish for your holiday table. Originally submitted to "


servings 41 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  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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  1. 28 Ratings


I chose this recipe because it includes apricot preserves, which adds a nice touch of sweetness, along with the pineapple. This relish has a wonderful red color. The consistency is nice, too. I...

This was the best cranberry relish I had ever eaten. The recipe was easy and it turned out great. I will continue to make this every year.

I don't have a food processor, so I zested one orange, then cut off the white part, which is usually bitter, and finely chopped the orange. I also cut back the sugar to one cup, and omitted the ...

Very good. Makes a lot. You really do put the whole orange in, peel and all. I did process the cranberries before I cooked them because I prefer a more ground relish. I substituted peach jam...

I had planned to make this for Christmas dinner, however once I started, I realized I did not have apricot preserves - instead I substituted cherry preserves. Everyone raved over it. I plan to m...

Fantastic recipe!! I cleaned the seedless orange really well with a commercial fruit wash first, cut off both end tips, and cut out the middle "strings" - then had no problem pulverizing it in ...

Cut the sugar and pineapple in half and left out the lemon.I used the orange peel (a must),but didn't use the other part of the orange.My whole family couldn't stop saying how good this was.......

Super easy to make. I zested the orange as others had suggested, discarded the peel, then chopped the fruit to add to the other ingredients. I made this to embellish a baked ham. It was a hug...

This is just what I have been looking for forever-I love the orange and rind. I have made it today and it is ready for Thanksgiving. Hope I dont eat it all before then. I had a 12oz bag of cr...