Mom’s Cranberry Orange Relish!
This recipe has been a staple on our Thanksgiving table for as long as I can remember!
It’s fresh and tangy and is so nice alongside all the rich and roasted dishes on the table. I made it with my Mom, Pat, yesterday!
It’s only 3 ingredients and it comes together perfectly with a chopper or food processor. We like to make it a day or so in advance so all the flavors meld.
Cranberry Orange Relish - Mom’s Recipe
Pat Hillen & Tina Verrelli - epicuricloud.com
Makes 5-6 cups
2, 12-ounce bags fresh cranberries, rinsed
1 orange (thinner skinned*), cut into about 16 pieces and seeded
1 1/2 - 2 cups sugar (will adjust to taste)
Chop the cranberries and orange pieces to a fine texture in batches in your chopper or food processor.
Pour into a bowl and stir in 1 1/2 cups sugar.
Cover and refrigerate for 8 hours or up to 3 days in advance.
Stir occasionally and add more sugar as desired.
You use the whole orange, so you want to use one that has a thinner skin so it won’t be too bitter from tons of the orange rind. We used a nice organic navel, you can also use a juicing orange, just make sure to remove seeds.