Fresh Cranberry Relish

This cranberry and orange relish takes only minutes to prepare and you can make it ahead.

14 users rated this recipe an average rating of 4.0
  • Makes: 32 servings
  • Yields: 4 cups
  • Start to Finish: 15 mins
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Fresh Cranberry Relish
medium oranges
cup dried currants
1 1/2
cups sugar
cup finely chopped toasted, slivered almonds
teaspoon ground cinnamon
Orange peel curl (optional)
Fresh sage leaves (optional)
  1. Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).
Nutrition Facts (Fresh Cranberry Relish)
    Per serving:
  • 53 kcal cal.,
  • 13 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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