Three ingredients plus a food processor. That’s all you need to make this recipe. And you can’t get any fresher than if you picked the cranberries and orange yourself.
If you have been enjoying store-bought cranberry relish at your holiday meal but want to make it on your own, then this is the recipe to try. It’s tart but has just enough sweetness to satisfy your sweet tooth and may become a staple at your Thanksgiving and Christmas dinners. Because the relish needs to sit in the refrigerator for at least 24 hours, it’s a sidedish you can knock out the day before your holiday meal and have it ready to go that day.
This recipe is from the November 2014 issue of ‘Cooking Light”. You’ll need a decent-sized food processor as a small one won’t fit the 20 ounces of cranberries and the sections of one orange that the recipe requires.
1 large orange
1/4 cup plus 2 Tbs of sugar
2 10-ounce packages fresh cranberries
Grate the rind of the orange and place it in the food processor.
Here is the one large orange about to have its rind zested.
Peel and section the orange, adding the pieces into the processor.
Wash and drain the 20 ounces of fresh cranberries and then add the berries into the food processor (As you can see, it’s a full house in there).
Introduce the quarter of a cup plus 2 Tbs of sugar on top of the cranberries.
Turn on the processor and pulse until the cranberries and orange are coarsely chopped (You can process the mixture further if you want it a bit smoother as I did, but be careful; you don’t want cranberry-orange puree).
After the cranberries and orange and sugar have been pulsed to get a relish texture.
Cover relish and refrigerate at least a day.
There you have it, A wonderful and fresh holiday sidedish ready for company.
Serving size: about 1/2 cup
Cal: 202; Fat: 6.3 g (Sat Fat: 0.9 g); Chol: 0 mg; Sodium: 278 mg; Fiber: 5 g; Carbs: 35 g; Pro:3 g