I made this relish for first time 53 years ago when I was 14. My mother wasn't able to prepare Thanksgiving dinner that year, so I was the cook for our family of 12! We all liked this dish so much that it became our family's traditional cranberry relish.
Recommended: 65 Heart-Healthy Suppers
- 1 navel orange
- 4 cups fresh or frozen cranberries
- 4 large apples, peeled and grated
- 2 cups sugar
- Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 cups.
Originally published as Cranberry Apple Relish in Reminisce November/December 1994, p53
Reviews for Family-Favorite Cran-Apple Relish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 22, 2016
"Delicious. I cut back the sugar to one cup and it came out great."