Cranberry-Orange Relish

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I don’t know who in my family started making Cranberry-Orange Relish or where the recipe originated. As far back as I can remember noticing such things, a dish of the relish graced the table whenever a holiday meal included a roasted turkey. Until my mother compiled a cookbook of family recipes a few years ago, I’d not seen the Cranberry-Orange Relish recipe written down anywhere. Except on the notepad by my kitchen phone — every few years I’d have to call my mother to double-check the proportions. (Some years I just winged it and tortured the family with taste tests, the result of which usually was ‘needs more sugar’. )

Difficulty: Easy

Servings: 1 quart

Ingredients

4 cups cranberries
2 cut oranges, sectioned (leave peel, but take the seeds out)
2 cups sugar

Directions

Dump in blender and process until all the parts are finely cut. Sample. Sample again. Refrigerate the rest several hours before serving. Makes 1 quart. 57 calories per 2 tablespoon serving.

Categories: Condiments, Holiday, Relishes & Chutneys, Special Occasions

Tags: Christmas, no-cook, Thanksgiving

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