Pickles, Sauces & Extras

Cranberry Orange Relish

From the kitchen of Mary April

Fresh cranberry relish made in a food processor replaced the boiled cranberry sauce on many American Thanksgiving tables in the latter 20th century — brighter, less sweet, and more interesting alongside the richness of a holiday meal. Mary April's version, with its walnuts and orange peel, belongs to the tradition of NE Ohio holiday cooking where the table was set to impress.

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Ingredients

Instructions

  1. Wash berries and peel orange.
  2. Process in food processor — do ½ of each ingredient at a time.
  3. Add sugar to taste. Use all the orange and ½ of the peel.
  4. Store in covered container in refrigerator for a day or two.
  5. Makes about 2½ cups.