With its festive color and refreshing citrus-cranberry flavor, this lovely relish works well at large holiday gatherings. It’s also convenient because you can make it in advance. —Clara Honeyager North Prairie, Wisconsin
- 8 packages (12 ounces each) fresh cranberries
- 6 large unpeeled navel oranges, cut into wedges
- 4 cups sugar
- In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until serving. Yield: 4-1/2 quarts.
Originally published as Cran-Orange Relish in Taste of Home October/November 2006, p39
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