Cranberry Relish

November 24, 2019
1 Ratings
Photo by Paul Dean
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Makes 3 cups
Author Notes

So, maybe I'm the odd person out, but I can't stand the cranberry cylinder shaped stuff mashed into a can. No thank you. Whole cranberry sauce from a can is slightly better. I just make this and skip the cans completely. —Miss_Karen

What You'll Need
  • 2 cups (12 ounce bag) Fresh Cranberries
  • 2 seedless oranges (Navel or Valencia)
  • 1 cup granulated sugar (or to taste)
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 cup chopped nuts (optional) walnuts or pecans- about 1/2 a cup
  1. Zest the oranges into the bowl of a food processor. Discard the pith (white part.) Cut the oranges into eighths.
  2. In a food processor grind the cranberries, oranges and zest, until they are coarsely chopped.
  3. Transfer the ingredients to a saucepan. Add the sugar and the spices. Simmer on low for about 10 minutes. Stir occasionally.
  4. Pour this mixture into a non-reactive bowl (glass is good.) Stir in nuts if using. Chill about 4 hours.
  5. This makes a lot, but freezes well. If the oranges are sweet -adjust the sugar to taste. *You'll never want store bought cranberry sauce again!
  6. This also makes a great filling for nutty thumbprint cookies. Or, placed on the bottom of a lemon Bundt cake. Which is inverted and glazed with a powdered sugar glaze.
  7. **Recipes for both the cake and the cookies available upon request :)

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