The fresh zing of cranberries mellowed by oranges and apples (and sugar!). Originally submitted to ThanksgivingRecipe.com.
I love this recipe. I just use a bag of cranberries (12 oz), one orange, one granny smith apple, and anywhere from 1-2 cups of sugar. I like it sweet cause I don't put it directly on my turkey. Everyone always asks me to make this relish over regular cranberry sauce, year after year.
Read MoreI love this recipe. I just use a bag of cranberries (12 oz), one orange, one granny smith apple, and anywhere from 1-2 cups of sugar. I like it sweet cause I don't put it directly on my turkey. Everyone always asks me to make this relish over regular cranberry sauce, year after year.
I am not a fan of uncooked relishes, so I modified this recipe a little. I boiled 1.5 cups of water with sugar to dissolve it, then added the rest of the ingredient. I let it simmer until the apples are soft and then cooled and stored it in the fridge. Very good on turkey and cornbread.
I'm not a big cranberry fan and this was so good I took a bowl of it to work for lunch. Everybody including all the grandkids who won't touch the "sauce" at least tasted it and said it was good.
This is a Thanksgiving must! I use half the sugar and it's fine for us, especially if the apples are very sweet.
I love a good fresh cranberry relish!! I have been making my own version of this for several years, and it is DEMANDED!! not requested :) every year for Thanksgiving. One note: I add chopped pecans and some allspice to mine. And it is best to make at least one day ahead to let the flavors blend together. Just an idea to try for your own. Happy Turkey day!
Aside from making a huge mess with my food processor, everyone LOVED this recipe. I added crushed pineapple, pecans and used Splenda instead of sugar. Be sure to strain for couple minutes before adding sugar and refridgerating.
This has been a family favorite for years. Watch out for the sugar - it will depend upon the sweetness of the oranges and apples. We also add chopped nuts sometimes.
Excellent! I used half the sugar and put the oranges in the processor after cutting them, but not peeling them. Didn't notice a difference and this made it very easy.
This is just like the recipe my aunt used to make. Thank you for posting. Although it freezes well, this makes a lot of relish. I made half a recipe, which was enough for a large Thanksgiving dinner and (kept in the freezer) a small Christmas meal. I also used only half of the recommended sugar. I prefer relish on the tart side rather than sweet.
Being a diabetic I used sucralose in place of sugar for this recipe. No one knew the difference. It's great with ham or turkey plus it makes a wonderful dessert for me mixed with cottage cheese or sugar free gelatin.
This is "THE" family tradition in our home for Thanksgiving. As a child we took turns grinding the cranberries, apples and oranges but the recipe was doubled and we made it a couple days before Thanksgiving. The longer it sets the better it is. Now I still make it with the old hand grinder but with my granddaughter. I want her to keep it in the family!!
I tried this recipe on Thanksgiving and it was a complete success... I made it again on Christmas and it's now part of my list of favorites. It's like dessert... yum!
I fixed this for Thanksgiving last year and had everyone asking for seconds and thirds!! 10x better than the can molded cranberry sauce.
I was a little disappointed in this recipe. Normally I love cranberry relish, but I felt like this was missing something. It was also a little too runny for my liking. I might add it again but put some of my own finishes on it (chopped celery is always nice, as is a handful of toasted walnuts or toasted pecans).
I made it for christmas gifts and it was a big hit! Very easy and goes great with chicken!
Very good, but a little tart. I added 2/3 c. drained crushed pineapple and that was exactly what it needed. Perfect!
This is the BEST cranberry dish I have ever eaten. Easy, fresh, great texture, tangy, sweet, healthy ... IT'S PERFECT! I added crushed pineapple and pecans to mine. Yummy, can't wait to make it again.
This has been a family favorite, passed down through the generations. It is best if made the night before and chilled for 24 hours. We also add nuts, walnuts or pecans. I cut down on the sugar and still love it. Besides tasting great, it adds a nice color to the meal.
I love this relish. For the "day afters" I made Turkey Taquitos and used by cranberry leftovers and added Salsa to it for a Cranberry Salsa that was to die for! It was a first experiment that we'll keep using!!!
I tried this recipe out to make something different for Thanksgiving. I had to settle for using my mom's blender as she doesn't have a food processor, but it worked fine. Halved the sugar and used a sweeter apple instead (large McIntosh).
This is quick and delicious! I only had a 12 oz bag of cranberries so I halved the recipe.One orange, one apple and one cup of sugar. I put the whole orange in, rind, pith and all. It's very, very tasty. The amount of sugar is a matter of personal choice; next time, I will use 1/2 to 2/3 cup of sugar as I prefer it a litle less sweet. My husband's aunt used to make something very similar to this every Thanksgiving. She used honey as a sweetner and always added some chopped walnuts.
We made this for thanksgiving. It was my first stab at homemade relish. Boy was it simple and absolutely delicious! My kids raved about it and ate it for days. Even my husband who does not like cranberry relish really enjoyed this recipe. This will be an annual tradition!
This recipe is very easy and a great compliment to Thanksgiving dinners! I do not add the orange peel to mine and add a dash or two of cinnamon. Perfect! I always make it the night before so that all the flavors have time to mix together.
I have enjoyed this recipe for 30 some years! But I have always added mini-marshmallows! It adds color and sweetness as they slowly disolve..that is when it lasts that long!
My family has been making this holiday favorite for over 40yrs. It's always a huge success, especially at Thanksgiving.
This was a nice change from cranberry sauce which I don't care for. Very refreshing! I will have this for more than Thanksgiving.
My grandmother used to make this every holiday. I made it for my mother this year and she was thrilled! Thanks for bringing back some wonderful memories.
I used 1 pound cranberries, 4 oranges, a can of crushed pineapple with juice and 1 apple ( unpeeled. 1 1/2 c sugar was plenty grind it all up in the food processor and chill overnight. ( nice to get it done before the big cooking starts! : )
I will use this in place of cranberry sauce every year. I used half regular sugar and half brown sugar, and chopped some walnuts to go in it as well. Next time, I will probably cut the amount of sugar, as it was just a tad sweet for my taste - it kind of hid the tartness of the cranberries. Great recipe!
Very good. Unless your family is huge, you might consider cutting the recipe in half. I'm freezing part of mine to bring out at Christmas. I did add a can of crushed pineapple and loved that addition. Also I only used about half of the sugar called for and it was plenty.
Excellent! I halved this recipe for my family this Thanksgiving and didn't use quite as much sugar. It was a hit! The little bit left over disappeared quickly on sandwiches. GREAT recipe.
i was a little confused about what part of the peel to use. at first it was too bitter from the skin but i added no skin to the next batch along with finely chopped walnuts and that did the trick. i would make it again with a little tweaking of the recipe.
a family favorite for over 50 years...we never peel the oranges or the apples just core them and put all into the food processor using the steel blade....come out perfect for our taste
Excellent! Even people who didnt like cranberries liked this recipe.
Very fresh tasting. I made 1/4 of the recipe and it was more than enough for our dinner. Don't need a lot. I'll make again.
I used less sugar and it came out wonderfully. A family tradition now.
Traditional hit at Thanksgiving!
I added a can of crushed pineapple. If I make it again I would cut the recipe in half
Delicious and popular. I love this fresh alternative to cranberry sauce. I used the juice of 3 of the oranges and a cup and a half of sugar. I made it the day of, but it would also work if made the day before.
I've used this recipe for a few years and my family loves it. I've tried this as a cold relish and have cooked it as well. My family prefers it cooked, so that's how I usually prepare it. I also put it in pint jars, process it in a water bath caner and give it out as a thanksgiving gift. We often eat it after thanksgiving on leftover rolls and sometimes over ice cream.
My mother in law taught me a similar recipe years ago. We don’t use quite as much sugar, and we do add chopped pecans, but there is nothing better with turkey! Thanks for putting this recipe out there for those who don’t know about this terrific Thanksgiving side. I should have done it myself!
Super easy and very showy! Makes the house smell like the holidays. Not as sweet as some relishes, which makes it perfect for the dinner table.
This was my first attempt at a cranberry relish. Super easy recipe! I was only making this for two people, so I followed the one reviewer’s suggestion for 1 apple, 1 orange and a 12oz bag of cranberries. The sugar suggestion was 1-2 cups, so I split the difference and did 1 1/2 cups. It was too sweet for me. I cut it by zesting a 2nd orange and it was perfect. As a side note, I used a fuji apple, and a blood orange. Absolutely delish!
I cut back a little on the sugar and I think next time I'll add another 12oz bag of cranberries so it will be a little redder :) ... but it tastes wonderful as is!!
I love this recipe. My family asks for this every Thanksgiving. I would be in trouble of I didn't make. But I cut it in half because it makes a ton of relish.
Very, very nice. This serves as a fresh dessert. Thank you for the recipe.
This is our family favorite. It's not Thanksgiving or Christmas at our home unless someone makes Grandma's cranberry relish. The only difference we make is to put the oranges in peel and all. Also, this is best made a day or two ahead so the flavors meld together. Enjoy!
We've made this every year for years now. It's fabulous. I usually make it a day or two beforehand. The texture is best if you let it drain in a strainer for an hour or so. If it gets too dry, just add a little of the drained liquid back in.
Really delicious! Not too tart, not too sweet. Also looks beautiful on the Thanksgiving table.
A Holiday Tradition that Delights the taste buds!!!!! Excellent texture, flavor and Definitely a family favorite!!!
This is very very nice. I add the pineapple , nuts and sometimes an apple too. My only question is how long will this keep in my frig--or should I freeze it if I want to make it a week before a holiday meal.