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Cranberry Relish I

Rated as 4.68 out of 5 Stars

"Classic cranberry relish for your holiday table."
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Ingredients

15 m servings 83
Original recipe yields 24 servings (3 cups)

Directions

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  1. Finely chop the orange in a food processor.
  2. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
  3. 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 21.6 0.2 0 3 Full nutrition

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Reviews

Read all reviews 48
  1. 62 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

Great recipe! I'll use it again.

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...

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.

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 ...

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...

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.

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 m...