I make this No Cook Cranberry Orange Relish for Thanksgiving every year, no matter where I am. It is fresh, and as tart as you want it to be (less sugar, more tart). The color is beautiful on the table and I like it so much better than the canned cranberry sauce, no offense to those who do.
Makes: about 2 ½ cups
Prep Time: about 10 minutes
1 package (12 ounces) Fresh or Frozen Cranberries, almost 3 cups
1 medium orange, cut into 8 wedges, seeds removed
¼ -1 cup granulated sugar, depending on how sweet or tart you like it
- In a food processor, place half of the cranberries and half of the orange wedges. Pulse until the mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange wedges.
- Stir in sugar to desired sweetness. Store in refrigerator. Can also be frozen.
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