Cranberry Orange Nut Relish
Published November 17, 1981
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh cranberries (4 cups), rinsed and drained
2 oranges, quartered and seeded but not peeled
6 tablespoons sugar
Salt to taste
⅓ cup orange-flavored liqueur
1 cup chopped walnuts
Nutritional analysis per serving
73 grams carbs; 564 calories; 4 grams monosaturated fat; 19 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 10 grams fiber; 765 milligrams sodium; 7 grams protein; 52 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Force cranberries and oranges through coarse blade of food grinder.
- Step 2
Combine fruit with sugar, salt and liqueur, adjusting sugar to taste. Add walnuts if relish will be served within a day; otherwise add just before serving. Relish will keep well in the refrigerator for a week.
Private Notes
Comments
I believe this recipe was published before food processors were in every kitchen. It certainly is easier to simply whir all ingredients in a food processor (perhaps saving the liqueur to stir in afterwards.
We added candied ginger (we didn’t measure, we just eyeballed it) and it was the best cranberry relish we’ve ever put on the table. We might chop the ginger and the orange first, then add the berries, so the berries don’t get chopped to juice because the other ingredients take just a little bit longer. We will serve this again and not just for Thanksgiving.
This is a good recipe for cranberry relish; it's not too sweet. If you have a sensitivity to orange peel, start with one orange and see if you want to add another. I added 2 Pink Lady apples to mine because I thought the orange overwhelmed the flavor. It's a good idea to grind the oranges and cranberries separately to make sure that the orange peel gets evenly chopped.
I believe this recipe was published before food processors were in every kitchen. It certainly is easier to simply whir all ingredients in a food processor (perhaps saving the liqueur to stir in afterwards.