Fresh Cranberry Relish
This cranberry and orange relish takes only minutes to prepare and you can make it ahead.
Recipe from Better Homes and Gardens
2 medium oranges
1 pound fresh cranberries
1/4 cup dried currants
1 1/2 cups sugar
1/4 cup finely chopped toasted, slivered almonds
1/8 teaspoon ground cinnamon
Orange peel curl (optional)
Fresh sage leaves (optional)
Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).
Per Serving: cal. (kcal) 53, carb. (g) 13, fiber (g) 1, Percent Daily Values are based on a 2,000 calorie diet
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