Cranberry Orange Relish
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Cranberry orange relish is a fresh alternative to traditional cranberry sauce made with cranberries, a whole orange, sugar, and toasted walnuts. This has a brighter, fresher flavor than its cooked counterpart, with a textured bite from the cranberries and toasted walnuts. The orange keeps it lively and fresh, while the walnuts add just enough crunch to make the relish feel a little more special for a holiday meal.
One thing I would definitely do is make it at least a day before you plan to serve it. This recipe makes about 3 cups, and that overnight rest gives the sugar time to dissolve and mingle with the cranberries and orange. By the next day, the flavors come together much better.
Ingredients
Frozen cranberries: Use one 12-ounce package, which is about 3 cups, and thaw them before starting.
Navel orange: The entire orange goes into the food processor, peel included. Cut it into wedges and remove any seeds first.
Granulated sugar: Cranberries are very tart, and the sugar balances them. The refrigeration time is important because it also gives the sugar time to dissolve into the fruit.
Walnuts: Toasting the walnuts before adding them gives them much better flavor. Let them cool completely before putting them into the food processor.
How to Make Cranberry Orange Relish
Toast the walnuts
Add the chopped walnuts to a large skillet and heat over medium-low heat, stirring frequently, until lightly browned and fragrant.
Remove them from the skillet and let them cool completely.
Process the orange and cranberries
Cut the navel orange into wedges and remove any seeds, but leave the peel intact.
Place the orange wedges in a food processor. Add the thawed cranberries and granulated sugar.
Process for about 10 seconds, or until everything is finely chopped and evenly combined. The mixture should still have texture rather than being completely pureed.
Add the walnuts
Add the cooled toasted walnuts and pulse only until they are incorporated.
Transfer the cranberry orange relish to a covered container and refrigerate overnight. Stir well before serving.
How to Serve Cranberry Orange Relish
Serve cranberry orange relish cold alongside turkey just as you would cranberry sauce, or spoon it directly over sliced turkey. Leftovers are great on day-after-Thanksgiving sandwiches, with pretzel crackers, or spooned over cream cheese as a simple dip. It also works anywhere you want a sweet-tart cranberry topping.
If you’re putting together the rest of the meal, browse my Thanksgiving side dishes for more options. My cranberry Brie smashed potatoes or butternut squash and cranberries are both good holiday side dishes if you like the cranberry-and-savory combination.
How to Store Cranberry Relish
Keep cranberry orange relish covered in the refrigerator until ready to serve.
Because this recipe is made ahead, I like to give it a good stir before putting it on the table. This redistributes any liquid that has settled and makes sure the fruit, walnuts, and syrupy juices are evenly combined.
For the best flavor and texture, I would use leftovers within about 5 days.
Cranberry Orange Relish
Ingredients
- 1 navel orange
- 12 oz. package frozen cranberries thawed (about 3 cups)
- 1 cup granulated sugar
- 1 cup chopped walnuts
Instructions
- Toast the walnuts. Add chopped walnuts to a large skillet and heat over medium-low heat, stirring frequently, until lightly browned and fragrant. Remove from the skillet and let cool completely before adding them to the relish.
- Prepare the orange. Cut the navel orange into wedges and remove any seeds. Leave the peel intact.
- Process the fruit. Add the orange wedges, thawed cranberries, and granulated sugar to a food processor. Process for about 10 seconds, or until finely chopped and evenly combined. Do not process until smooth; the relish should still have texture.
- Add the walnuts. Add the cooled toasted walnuts and pulse just until combined.
- Chill. Transfer the relish to a covered container and refrigerate overnight so the sugar has time to dissolve and the flavors can blend.
- Serve. Stir well before serving. Serve chilled alongside turkey or spoon over sliced turkey on the plate.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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