Cranberry Orange Relish Recipe | The Nibble Webzine Of Food Adventures

RECIPE: Cranberry-Orange Relish Variations

November 22, 2017 at 4:39 pm · Filed under Condiments, Recipes, Thanksgiving & Fall

[1] This recipe, from Healthy Seasonal Recipes, substitutes raspberry jam for some of the sugar.

Fresh Cranberries In Bowl
[2] Whole fresh cranberries last for months in the fridge. We pop them into the freezer to make this relish year-round (photo courtesy Ocean Spray).

November 22nd is National Cranberry Relish Day.

This classic cranberry-orange relish recipe from Ocean Spray is simple and delicious—no cooking required!

We make it year-round*, and enjoy it a condiment with grilled meats and fish, sandwiches, and as a yogurt and mayo mix-in. You can use it to top ice cream, sorbet, waffles—it’s a very flexible condiment.

We’ve appended our own list of optional mix-ins to Ocean Spray’s recipe.

For a formal dinner, such as Thanksgiving or Christmas, we add Grand Marnier for a subtle touch of elegance.

RECIPE: OCEAN SPRAY CRANBERRY-ORANGE RELISH

Ingredients For 3 Cups

1 unpeeled orange, cut into eighths and seeded (navel or Valencia is fine)

1 12-ounce package Ocean Spray fresh or frozen cranberries, rinsed and drained

3/4 to 1 cup sugar (start with the smaller amount)

Optional Ingredients

1/4 cup Grand Marnier liqueur or other orange liqueur

1 unpeeled red apple, cored and quartered

1 tablespoon minced fresh ginger root

1/2 cup chopped toasted pecans or walnuts

1-2 tablespoons freshly squeezed lime juice

1 tablespoon orange marmalade or raspberry jam

Preparation

1. PLACE half the cranberries and half the orange slices in the food processor bowl. If using the apple, add half of it as well. Process until the mixture is evenly chopped and transfer to a bowl (we pulse it 5-6 times because we like a chunky relish).

2. REPEAT with remaining cranberries and orange slices (and optional apple). Stir in the sugar and optional ingredient(s). If using nuts, wait until just before serving to stir them in.

3. LET the bowl sit for 30 minutes or more to let the flavors meld. You can store the relish in the refrigerator for up to 2 weeks, covered; or in the freezer.
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*Bags of whole cranberries last a long time in the fridge. We keep half of our stock in the freezer. Some markets carry frozen cranberries year-round.

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