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Cranberry Relish

Cranberry relish combines fresh cranberries, granulated sugar, and a whole orange pulsed in a food processor. Refrigerating it for at least 2 hours lets the flavors meld while keeping the texture finely chopped, not pureed.
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Prep Time 10 minutes
Chilling 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 navel orange medium, scrubbed, ends trimmed, quartered, and seeds removed
  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 0.75 cup granulated sugar

Equipment

  • 1 food processor

Method
 

  1. Add the orange pieces, including the peel, to a food processor and pulse until coarsely chopped.
  2. Add the cranberries and sugar, then pulse until the cranberries are finely chopped but not pureed.
  3. Transfer the relish to a covered container.
  4. Refrigerate for at least 2 hours before serving.

Notes

Use short pulses and stop once the cranberries are finely chopped to avoid pureeing the relish. Store covered in the refrigerator for up to 3 days; freezing is not recommended.