Cran-Orange Relish Recipe
- 8 packages (12 ounces each) fresh cranberries
- 6 large unpeeled navel oranges, cut into wedges
- 4 cups sugar
- 1. 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.
1 serving (1/4 cup) equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 14 g carbohydrate, 1 g fiber, trace protein.
Reviews for Cran-Orange Relish
"I have made this forever - my recipe comes from the Ocean Spray bag which is 1 to 1-3/4 cup sugar -- only way to eat cranberries!!!!"
"I have made this recipe for as long as I can remember. I add chopped walnuts or pecans to mine. I make enough to have leftovers for me to eat on for a week or as long as I have leftover dressing and sweet potato casserole. I don't feel like I've had Thanksgiving or Christmas if I don't make this relish!!!"
"I am 82 yrs. old and I remember my Mom making this when I was 5 or 6. I couldn't get enough of it then or now. Try it on saltines.."
"This is an old favorite in my family. A splash of Grand Marnier adds a nice zip to the flavor...!"
"This is the recipe my mother always used but not in such a large quantity. I love the simplicity of it and also the refreshing taste."