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Cranberry Relish

Recipe #17395 | 30 min | 30 min prep | SERVES 4 -6 (Change Servings)
(13) RATE IT NOW READ REVIEWS

RECIPE BY: Linda Jones

Cranberry Relish made with apples,oranges and cranberries-comes as close to the relish at Frankenmuth MI as I could remember. Both sides of our family love this and it is my specialty to bring at holiday gatherings.

Posted on: Jan 18, 2002

Print Recipe

Ingredients

  • 1 large red apple
  • 1 large navel orange
  • 1 (12 ounce) bag cranberries (frozen is best)
  • 1/4 cup crushed pecan (optional) or crushed walnut (optional)
  • 1 cup sugar (or artificial sweetener to taste)

    • Directions

    1. 1
      Wash and scrub the apple and orange.
    2. 2
      Rinse the cranberries in a collander.
    3. 3
      Cut the ends off of the orange just a little, until the sections show through.
    4. 4
      Core the apple and cut into quarters.
    5. 5
      In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistancy.
    6. 6
      Scoop out into a bowl.
    7. 7
      Chop apple the same way and add to bowl.
    8. 8
      Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles.
    9. 9
      Add to bowl.
    10. 10
      mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour.
    11. 11
      After sitting, mix again and taste.
    12. 12
      If mixture is too tart for you add more suger until right for you.
    13. 13
      We like it tart.
    14. 14
      Add nuts last.
    15. 15
      Note:We quadruple this recipe or more each year.
    16. 16
      For each additonal batch, keep out some of the suger until the batch has rested.
    17. 17
      The fruit does tend to sweeten some naturally and this shouldn't be real sweet.
    18. 18
      Also-this freezes well.
    19. 19
      After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size).
    20. 20
      Keeps forever and is handy to get out for picnics in the summer also.
    21. 21
      ****Forfreezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods.

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    Featured Reviews for This Recipe

    From: Chef #344713

    On Dec 8, 2007

    Love it. My changes - zested the orange part of the peel into the ingredients but then peeled the orange before putting it into the processor - white part is too bitter. Used 3/4 C sugar. Liked it w/ nuts. Even my I-don't-like-cranberry-relish friend liked this and asked for the recipe. Beautiful on the table. Be sure your orange is not bitter.

    0 people found this review helpful

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    From: mikekey

    On Nov 22, 2007

    Everyone loved this. It reminds me of my grandmother's old recipe, except the addition of walnuts was a nice and different touch. Very nice with the Thanksgiving dinner.

    0 people found this review helpful

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    • reviewer icon

    From: CarrolJ

    On Apr 27, 2004

    I tried this one tonight. It was the first time I had ever made my own cranberry relish. Since Linda explained that the nuts can get mushy, I just left them out. It was absolutely delish...I ate 2 goodsized bowls myself. I had baked a small turkey today. Thanks for the wonderful relish recipe.

    5 people found this review helpful

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    • From: Vince Zar

    On Nov 28, 2003

    Wonderful, wonderful! We made it with sugar, but I think next time we will make it with the artificial sweetener. Thanks for sharing it.

    4 people found this review helpful

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    • Read all 13 reviews
    Nutrition Facts

    Serving Size 1 (201g)

    Recipe makes 4 servings

    Calories 262
    Calories from Fat 1 (0%)
    Amount Per Serving %DV
    Total Fat 0.2g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 2mg 0%
    Potassium 158mg 4%
    Total Carbohydrate 68.2g 22%
    Dietary Fiber 5.3g 21%
    Sugars 59.0g
    Protein 0.7g 1%
    Vitamin A 150mcg 3%
    Vitamin B6 0.1mg 4%
    Vitamin B12 0.0mcg 0%
    Vitamin C 33mg 55%
    Vitamin E 0mcg 0%
    Calcium 23mg 2%
    Iron 0mg 1%

    detailed view...

    how is this calculated?

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