Fresh Cranberry Orange Relish
Servings: 8
Calories: 56kcal
Equipment
Ingredients
- 1 medium navel orange
- 1 (12 ounce) package fresh cranberries
- 1/2 cup granulated sugar
Instructions
- Prepare the fruit. Cut the ends off 1 navel orange and chop the rest into a few chunks – don’t peel!! Wash 1 (12 ounce) package of fresh cranberries. Add the orange pieces & cranberries to a food processor.
- Add 1/2 cup granulated sugar to the bowl.
- Blend in short bursts, using the pulse button, until it’s finely chopped but not pureed. See photos!
- Taste it: does it need more sugar? Add a bit more, a tablespoon at a time. Remember that it will continue to sweeten over time as the sugar absorbs into the fruit, so don't overdo it.
- Transfer the relish to a tupperware with a lid,* and refrigerate for at least a few hours. Overnight is even better! This gives the flavors time to meld. Plus then you have one less thing to do on Thanksgiving!
- Serve cold or room temperature.
- Storage: Put any leftovers back into the tupperware and store in the refrigerator for 1-2 weeks. To freeze, add to a ziplock freezer bag and store for 1-2 months.
- Makes about 2 cups.
Notes
*If you have the fridge space, you could even store this in the dish you plan to serve it in for Thanksgiving, and cover with saran wrap. Then just unwrap and voila! Ready to go. Just don't forget about it!!
Nutrition
Calories: 56kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.004g | Potassium: 30mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.02mg
