Cranberry Plus Relish Recipe

Cranberry Plus Relish Recipe photo by Taste of Home

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Friends who own a cranberry bog treated us to freshly harvested cranberries. They were so pretty and tasty that I was determined to use them for something besides plain cranberry relish. I started out with a basic cranberry/orange relish and worked with it until I came up with this recipe. I've found that even folks who don't particularly care for plain cranberries seem to "relish" this side dish.

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Cranberry Plus Relish Recipe

Prep: 15 min. + chilling

Yield: 30 Servings

15 15

Ingredients

4 cups (1 pound) fresh or frozen cranberries
4 oranges, peeled, sectioned and seeded
2 cups sugar (add less for tart taste)
1 apple, unpeeled, cut up
1/2 teaspoon almond flavoring
1 can (8-1/2 ounces) undrained crushed pineapple

Directions

Chop cranberries in a food processor, then add oranges and chop. Add remaining ingredients; pulse for several seconds to blend. Chill several hours before serving. Yield: 7-1/2 cups.

Nutritional Facts 1 serving (1/4 cup) equals 72 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 18 g carbohydrate, 1 g fiber, trace protein.

Originally published as Cranberry Plus Relish in Country October/November 1989, p47