Cranberry relish recipe

cranberry relishCranberries are a favorite winter fruit, but have you thought of combining the tangy berry with a sweet orange? If you like the idea, check out @1800 Culinary Team Member David Hayes’ recipe for cranberry relish.

The cranberry relish that I grew up coveting is most likely the simplest one out there. When my brother and I would spend time at our grandparents’ house, we always had to take home some of Grandma’s “cranberry sauce.” To this day, some 20 years later, it’s still the same recipe and a family favorite.

1 lb fresh cranberries
1 navel orange or other orange with the seeds removed
1 cup granulated sugar, depending on sweetness of orange and tartness of cranberries

In a food grinder, or a food processor, grind the cranberries and the  orange through a 3/16” plate, add sugar and check for taste. That’s it! It can be frozen or kept in an air tight jar in the fridge for at least a week. I’ve kept a jar in my fridge for over a year that was sealed and it was just fine.

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