cranberry-orange relish recipe
Recipe type: side/appetizer
Prep time: 
Total time: 
This is a raw relish so make sure you gather fresh ingredients for it.
  • 12 ounces of fresh cranberries
  • 1 large orange, organic preferable
  • ½ cup sugar (though you may want to add more, to taste)
  1. Rinse the cranberries well and drain. Pick through to remove any brown ones.
  2. Peel the orange with a vegetable peeler -- this helps avoid getting too much of the bitter pith into the dish. Roughly chop the peeled skin and set aside. Remove the with pith from the orange and discard. Section the cleaned orange and roughly chop. (No need to remove all the membrane, just the thicker pith.)
  3. Put the prepared orange slices, peel, cranberries, and sugar into a food processor and pulse to a chunky consistency. Watch carefully -- you don't want it too juicy!
  4. Chill or serve right away. This freezes great for months. I've actually frozen this relish well-wrapped in glass and foil for a YEAR without taste issues. Thaw in the fridge before using, then allow to stand at room temperature for a couple of hours in a warm kitchen to avoid ice crystals.
  5. Other great options for use after Thanksgiving: use as a topper for plain yogurt, stir into smoothies, use as a finisher for a lemony cake topping.
Recipe by story of a kitchen at