Total TimePrep: 20 min. + chilling Cook: 10 min. + cooling
- 4 cups fresh or frozen cranberries, halved
- 1 tablespoon grated orange zest
- 2 oranges, peeled, sliced and quartered
- 1 cup raisins
- 1-1/4 cup water
- 1 cup chopped pecans
- 2-1/2 cups sugar
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts2 tablespoons: 72 calories, 2g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein.
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Oct 30, 2018
I haven't made this yet, but will. I have 2 questions: how long should I process pints in a water canner? Can i substitute apples for oranges?
Nov 18, 2015
Have made this recipe several times now. I'm never disappointed, turns out every time and adds to any meal!
Nov 23, 2014
I have made this since it first came out in Taste of Home, years ago. Five Star Recipe! I substitute. about 2/3 cup sugar for 2 tablespoons cran raspberry jello. I also toast pecans.
Dec 29, 2011
This is the BEST cranberry relish I have ever tasted or made. I made a batch for Thanksgiving and had requests made for Christmas. I made 4 batches and gave them as Christmas presents. KUDOS to Mildred Marsh Banker of Austin, TX for sharing this fantastic recipe.
Dec 7, 2010
wonderful blend of flavors