This cranberry orange relish is always a big hit at holiday
potlucks. It is a great side dish with Tofurky. We even eat it
a topping for our pumpkin pie. The tangy cranberries and oranges create
a perfect contrast with the sweetness of the pie. Don't laugh until you
Cranberry Relish Recipe
3 oz natural sugar
3 oz walnuts
1 medium orange with peel
12 oz fresh cranberries
In a medium straight-sided bowl, weigh natural
In a small wide bowl, weigh walnuts, then pulse them in a food
processor. Add them to the sugar and stir together well.
the orange well. Cut it into 8 segments with a knife. Do not remove
peel. Cut each segment into a few bite-sized pieces and remove seeds.
Put orange pieces in the food processor and pulse until they are
chopped but not pureed. Add to the bowl of sugar and walnuts and stir
Spread the cranberries out on a baking sheet, a handfull
at a time. Sort through them and discard any debris and spoiled
berries. Wash them in a colander. Pulse in the food processor until
they are in small pieces with no whole berries visible. Add to the other
ingredients and mix all together well. Chill for 12 hours before
serving, if possible.
Comments: We always make a double
batch of this relish for holiday dinners. It is a large amount, but
we want some left over to eat with other holiday leftovers. It is
even good on oatmeal for breakfast.
usually like to sweeten
our desserts with dates and other fruit, but this cranberry recipe is best with
sugar. Use a mild-flavored natural sugar like Florida Crystals or
turbinado sugar. Also, you can buy extra cranberries and freeze them for months in
plastic freezer bags.
Yield = 24 oz 1 serving = 3 oz Calorie
density = 43 calories/oz
per serving: 130 Fat: 7 g
(45%) Protein: 1.9 g CHO: 17.1
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