Cranberry Orange Relish – Mom’s Recipe

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.

Step-by-Step Recipe Photo Directions:

Wash the cranberries and remove any “bad” berries.

Roughly cut 1 orange and remove any seeds.

Chop half the cranberries…

…until finely chopped.

Chop the rest of the cranberries with the oranges.

Chop it up Pat!

Almost Done!

Stir in the sugar

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Cranberry Orange Relish - Mom’s Recipe

Votes: 2
Rating: 4
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Servings

5-6 cups

Ingredients

• 2 12-ounce bags fresh cranberries rinsed
• 1 orange (thinner skinned*) cut into about 16 pieces and seeded, thinner skinned*
• 1 1/2 - 2 cups sugar will adjust to taste

Servings 5-6 cups Ingredients 2 12-ounce bags fresh cranberries rinsed 1 orange (thinner skinned*) cut into about 16 pieces and seeded, thinner skinned* 1 1/2 - 2 cups sugar will adjust to taste

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

1. Chop the cranberries and orange pieces to a fine texture in batches in your chopper or food processor.
2. Pour into a bowl and stir in 1 1/2 cups sugar.
3. Cover and refrigerate for 8 hours or up to 3 days in advance.
4. Stir occasionally and add more sugar as desired.

Recipe Notes

*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.