Cooked Cranberry Orange Relish

That beautiful bowl filled with red goodness in the foreground is the best cranberry sauce

I make Cooked Cranberry Orange Relish every year for Thanksgiving but it’s so easy and good, I’ll make a batch when I have a spare seven minutes (uh yeah, seven minutes) and use it for baked apples, swirled into plain yogurt or on a turkey sandwich. The possibilities are endless. I think the original recipe used to be listed on the cranberry bag itself but as it isn’t anymore. So here is a version from Recipeland that works just fine. Below is the recipe with my modifications.


Cooked Cranberry Orange Relish
Adapted from Recipeland

1 bag of whole fresh cranberries, rinsed and drained
1 orange - skin scrubbed and zested and the flesh, juiced 
½ cup water
½ cup sugar in the raw

Place the clean cranberries into a medium saucepan. Add the zest, the juice, the water and the sugar. Bring to a full boil until the cranberries pop and burst, then turn down to low heat and simmer, stirring occasionally, until reduced and thickened. Remove from heat, transfer to a serving bowl and let cool. Enjoy!


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