Cranberry Orange Relish

Photo: flickr user foodistablog

About

This is quick and easy to make. Since the whole orange is used, including the rind, it is important to allow the relish to mellow for at least 2 days before serving. Can be made up to 2 weeks prior.

It is also excellent with a handful of walnut or pecan pieces tossed in for added crunch

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Yield:

2.5 cups

Added:

December 4, 2009

Creator:

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Ingredients

12 ounces fresh cranberries

1 orange, unpeeled

1 cup sugar

1/2 cup crushed walnuts (optional)

Preparation

1

Pick through the cranberries and remove any bad ones.

2

Cut the orange into eights and remove the seeds.

3

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.

4

Transfer to a medium bowl.

5

Repeat with the remaining cranberries and orange.

6

Combine all ingredients in bowl and stir in the sugar.

7

Cover and refrigerate for at least 2 days or up to 2 weeks.

8

Serve chilled or at room temperature.

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