Cranberry Orange Relish
A fresh cranberry relish is a no-bake side dish! Add this to your Thanksgiving or Holiday menu for a crowd-pleasing dish! The leftovers make a great addition to sandwiches and smoothies. Use your imagination!
Servings 10 servings
- 12 ounces fresh cranberries
- 1 medium orange, zested then sliced in 8 pieces, divide zest leave skin on Note 1
- 1 medium gala apple, or apple of choice, peeled, cored and sliced
- ¼ cup whole pecans
- 2 teaspoons crystallized ginger optional, Note 2
- ⅓-1/2 cup sugar Note 3
Into a food processor, add cranberries, orange pieces, the chopped orange zest, chopped apple, pecans, and crystallized ginger. Pulse the food processor a few times. It usually takes me about 10 pulses. Check the consistency of the ingredients. They should be chopped and fairly even.
Add in the sugar. Start with the ⅓ cup of sugar. Test the flavors. If sweet enough, excellent. If not, add more sugar to your preference. Transfer the cranberry relish to a covered container and store in the fridge until ready to serve.
Note 1: before slicing the orange, zest the orange. Chop half the zest up and add into the food processor. The second half of the zest will be a garnish for the completed cranberry relish.
Note 2: Crystalized ginger is optional because some find it hard to find. It can be ordered from Amazon, I have provided a link. I love the addition of the ginger to the relish!
Note 3: Add ⅓ cup of sugar and test the cranberry relish. I find the relish is usually sweet enough and no additional sugar is needed. It depends on the tartness of the fresh cranberries.
Note 4: Cranberry Relish can be made ahead about 2-3 days well covered in the fridge.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes