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My review
Cranberry Relish I
Lisa Stinger
"Classic cranberry relish for your holiday table."
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Ingredients
15 m servings 83 calsOriginal recipe yields 24 servings (3 cups)
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Directions
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Prep
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Cook
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Ready In
- Finely chop the orange in a food processor.
- 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
Per Serving: 83 calories; 0.1 g fat; 21.6 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
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Reviews
Read all reviews 4761 Ratings
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Most helpful positive review
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...
Most helpful critical review
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 stron...
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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...
11/19/2001
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...
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...
12/7/2007
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.
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 ...
3/21/2005
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...
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.