I don’t know who in my family started making Cranberry-Orange Relish or where the recipe originated. As far back as I can remember noticing such things, a dish of the relish graced the table whenever a holiday meal included a roasted turkey. Until my mother compiled a cookbook of family recipes a few years ago, I’d not seen the Cranberry-Orange Relish recipe written down anywhere. Except on the notepad by my kitchen phone — every few years I’d have to call my mother to double-check the proportions. (Some years I just winged it and tortured the family with taste tests, the result of which usually was ‘needs more sugar’. )
Servings: 1 quart
Prep Time: 10 min
4 cups cranberries
2 cut oranges, sectioned (leave peel, but take the seeds out)
2 cups sugar
Dump in blender and process until all the parts are finely cut. Sample. Sample again. Refrigerate the rest several hours before serving. Makes 1 quart. 57 calories per 2 tablespoon serving.
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