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Easy Cranberry Orange Relish

TXGIRLSX3

"A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days."
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Ingredients

2 h 10 m servings 76 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
  2. Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
  3. Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

Nutrition Facts


Per Serving: 76 calories; 0.1 g fat; 19.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 29 Ratings

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Most helpful positive review

I've had this homemade relish every Thanksgiving as long as I remember. I've never tried it with cinnamon in it, however, my family chops and adds alot of pecans. Someone suggested I try it usin...

Most helpful critical review

Similar to what I make every year, except I just throw a quartered, thin skinned orange into the processor with the cranberries and process away. I always start with a 1/2 cup of sugar, and add ...

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I've had this homemade relish every Thanksgiving as long as I remember. I've never tried it with cinnamon in it, however, my family chops and adds alot of pecans. Someone suggested I try it usin...

Similar to what I make every year, except I just throw a quartered, thin skinned orange into the processor with the cranberries and process away. I always start with a 1/2 cup of sugar, and add ...

I've been making fresh cranberry sauce for Thanksgiving for years with a whole orange (including peel and pith) and a full cup of sugar. I did this recipe as instructed. I agree with the other r...

This is the way I have always made my cran relish with one exception. When I made it this year it seemed like something was missing. As I was cleaning up my processing area I saw the granny smit...

I used 1 whole thin skinned orange, with 1/2 the peel. I agree with starting w/ 1/2 cup of sugar. I also use leftovers for muffins - great with pecans added! Yum!

I make this every year (tho I hated it as a kid, I was put off by the light bitterness of the orange peel I guess!). The cinnamon seems like overkill though.

It's a good starter to a good cranberry-orange relish. Like Josh, I usually throw the whole, quartered orange in the food processor, and I add a box of Jello Cranberry Gelatin mix and I add abou...

I love this relish! I'll eat it with a spoon, but it is also great served over cream cheese on crackers.

This is an interesting version of cranberry sauce/relish, something new for me. I made a smaller version and so added just a pinch of cinnamon. I think this will be great to put on sandwiches ...