Cranberry Orange Relish with Orange Flavored Liqueur
Servings Per Recipe: 10 Calories: 121.8
% Daily Value *
protein: 0.3g 1 %
carbohydrates: 28.7g 9 %
dietary fiber: 1.9g 8 %
vitamin a iu: 58IU 1 %
niacin equivalents: 0.1mg 1 %
vitamin c: 13.4mg 22 %
folate: 5.4mcg 1 %
calcium: 9.6mg 1 %
iron: 0.1mg 1 %
magnesium: 3.7mg 1 %
potassium: 59.4mg 2 %
calories from fat: 0.7
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
WOW!! I can't begin to say how wonderful this was. The liqueur is what made the difference! It is key to refrigerate for several hours so that the flavors meld. Thank you so much for the recipe! I will use it again and again.
Very good sauce. Made one without the liqueur and was just as tasty. It is quite tart depending of the season you make it. I used a very sweet orange which I believe helped cut the tartness. Definatly a keeper.
I've made this many times for Thanksgiving and everyone loves it! In my opinion its much better than cranberry jelly! Very easy and it has a very refreshing flavor! I use 1- 12oz. bag of fresh cranberries about 3/4 cup of white sugar and 1 large navel orange. I didn't use the orange liqueur and it was still delicious! This makes about 2 1/2 cups of relish!
WOW! What a change from the mushy canned cranberry sauce I usually serve at Thanksgiving! Sweet but vibrantly tart. I doubled the recipe & with the leftovers I added pecan pieces chopped apples & celery & it made a great fruit salad with a dollop of mayonnaise on top. I highly recommend this recipe!
I make this recipe reduced-sugar by substituting Equal for the sugar. I use about 16 packets but you could use more. Also it's important to make this the night before so the flavors can blend and the beautiful ruby color develop.
This relish was dead-easy to make- literally took 5 minutes to prepare. I served it along-side my Easter ham and for those that ate it they all said it was really good. Unfortunately of my 15 guests I think only 3 or 4 people tried it so I have a lot leftover1
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