Cranberry Relish I21 Reviews
“Classic cranberry relish for your holiday table. Originally submitted to ThanksgivingRecipe.com. ” - by Lisa Stinger
Original recipe yields 3 cups
- 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.
Amount Per Serving (48 total)
- 41 cal
- 0 g
- < 1%
- 10.8 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 ended..." See more up picking all the orange rind bits out for two reasons: My food processor didn't chop them uniformly and the bits looked unappetizing as well as out of place. The other reason is that my husband said it was way too bitter and sour for his liking. (My 17 mo. old liked it!) Once I picked the bits out, I thought the relish looked much better. There was also some orange "flesh" that didn't chop up that I had to pick out. Next time I think I will add some OJ and orange zest instead of chopping up an entire orange. We'll see how it goes over on Thanksgiving! Thanks, Lisa."
"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...." See more"
"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 lemon ..." See morejuice. It was very good! I think it would be good with chopped pecans as well."
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