Classic cranberry relish for your holiday table.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop the orange in a food processor.

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  • Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.

  • Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

Nutrition Facts

82.7 calories; 0.2 g protein; 21.6 g carbohydrates; 0 mg cholesterol; 3.2 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2007
My family really likes the recipe but only after the second time I made it. It was well worth the second attempt and will now be part of all our holiday dinners. That second time I reduced the amount of orange peel. I only used 1/2 of the peel from the orange. Using all the orange peel made it bitter and the orange over powered the other flavors. Also make sure that you cook the sugar and cranberries long enough. If not you will have sugar crystals which you do not want. Read More
(51)

Most helpful critical review

Rating: 2 stars
11/25/2006
This one came out looking like cranberrys but tasting like oranges...not what I expected. I made it the day before Thanksgiving so it could set up overnight but the orange taste just got stronger. I most likely won't be making this one again. Read More
(1)
64 Ratings
  • 5 star values: 49
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/20/2007
My family really likes the recipe but only after the second time I made it. It was well worth the second attempt and will now be part of all our holiday dinners. That second time I reduced the amount of orange peel. I only used 1/2 of the peel from the orange. Using all the orange peel made it bitter and the orange over powered the other flavors. Also make sure that you cook the sugar and cranberries long enough. If not you will have sugar crystals which you do not want. Read More
(51)
Rating: 4 stars
11/20/2002
I chose this recipe because it includes apricot preserves which adds a nice touch of sweetness along with the pineapple. This relish has a wonderful red color. The consistency is nice too. I ended up picking all the orange rind bits out for two reasons: My food processor didn't chop them uniformly and the bits looked unappetizing as well as out of place. The other reason is that my husband said it was way too bitter and sour for his liking. (My 17 mo. old liked it!) Once I picked the bits out I thought the relish looked much better. There was also some orange "flesh" that didn't chop up that I had to pick out. Next time I think I will add some OJ and orange zest instead of chopping up an entire orange. We'll see how it goes over on Thanksgiving! Thanks Lisa. Read More
(30)
Rating: 5 stars
12/24/2003
Great recipe! I'll use it again. Read More
(20)
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Rating: 5 stars
11/30/2008
This was a hit at Thanksgiving. I doubled the recipe and recommend if you plan to do this that you serve it in two or more bowls - it looked like a trough in one! But with 15 adults every bit was eaten or taken as leftovers so it was a hit. I used only the outside skin (the orange part without the white) of about 1/2 of an orange and it was plenty - so I recommend not using a whole peel like others have done. I think you could probably experiment with this by adding diced apple and /or pear too. I will definitely make this again for next year's Thanksgiving - thanks for the great recipe! Read More
(19)
Rating: 5 stars
12/08/2007
This was the best cranberry relish I had ever eaten. The recipe was easy and it turned out great. I will continue to make this every year. Read More
(16)
Rating: 4 stars
11/19/2006
I don't have a food processor so I zested one orange then cut off the white part which is usually bitter and finely chopped the orange. I also cut back the sugar to one cup and omitted the lemon juice. It was very good! I think it would be good with chopped pecans as well. Read More
(16)
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Rating: 5 stars
03/21/2005
Very good. Makes a lot. You really do put the whole orange in peel and all. I did process the cranberries before I cooked them because I prefer a more ground relish. I substituted peach jam for apricot preserves. The sugar can be cut back a little without being too tart. Read More
(12)
Rating: 5 stars
11/19/2003
I have tried several different cranberry relish recipes and this is the only one my husband will eat. It tastes great and is very simple to make. Read More
(11)
Rating: 5 stars
12/29/2003
I had planned to make this for Christmas dinner however once I started I realized I did not have apricot preserves - instead I substituted cherry preserves. Everyone raved over it. I plan to make it again next time trying it with the apricot preserves. Read More
(10)
Rating: 2 stars
11/25/2006
This one came out looking like cranberrys but tasting like oranges...not what I expected. I made it the day before Thanksgiving so it could set up overnight but the orange taste just got stronger. I most likely won't be making this one again. Read More
(1)