This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind, it is important to allow the relish to mellow for at least 2 days before serving, so today is the day to make it!
No Cook Cranberry Orange Relish
1, 12-ounce package cranberries
1 orange, unpeeled
1 cup sugar
Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange. Combine all ingredients in bowl and stir in the sugar.
Cover and refrigerate for at least 2 days or up to 2 weeks. Serve chilled or at room temperature.
Makes about 2-1/2 cups
Optional: this is also tasty with chopped pecans.
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Comments
November 25, 2008
I'm going to try this relish for Thanksgiving. I wanted something other than plain old cranberry sauce...and now I have it!!!