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Cranberry Relish I
SUBMITTED BY:
Lisa Stinger
PHOTO BY:
grwflwrs
"Classic cranberry relish for your holiday table. Originally submitted to ThanksgivingRecipe.com. "
RECIPE RATING:
Read Reviews
(13)
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Original recipe yield 3 cups
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METRIC
INGREDIENTS (
Nutrition
)
1 large orange, quartered with peel
1 pound cranberries
1 1/2 cups white sugar
1/2 cup apricot preserves
1 (8 ounce) can crushed pineapple, drained
2 tablespoons lemon juice
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DIRECTIONS
Finely chop the orange in a food processor.
Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
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REVIEWS
Reviewed on Nov. 20, 2002 by JULIE G
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JULIE G
Nov. 20, 2002
I chose this recipe because it includes apricot preserves, which adds a nice touch of sweetness, along with the pineapple. This relish has a wonderful red color. The consistency is nice, too. I ended up picking all the orange rind bits out for two reasons: My food processor didn't chop them uniformly and the bits looked unappetizing as well as out of place. The other reason is that my husband said it was way too bitter and sour for his liking. (My 17 mo. old liked it!) Once I picked the bits out, I thought the relish looked much better. There was also some orange "flesh" that didn't chop up that I had to pick out. Next time I think I will add some OJ and orange zest instead of chopping up an entire orange. We'll see how it goes over on Thanksgiving! Thanks, Lisa.
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4 users found this review helpful
I chose this recipe because it includes apricot preserves, which adds a nice touch of...
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Reviewed on Mar. 21, 2005 by LESLIEKAE1
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LESLIEKAE1
Mar. 21, 2005
Very good. Makes a lot. You really do put the whole orange in, peel and all. I did process the cranberries before I cooked them because I prefer a more ground relish. I substituted peach jam for apricot preserves. The sugar can be cut back a little without being too tart.
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2 users found this review helpful
Very good. Makes a lot. You really do put the whole orange in, peel and all. I did process...
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Reviewed on Nov. 26, 2003 by
Menwith Hill'er Back Home !!
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Menwith Hill'er Back Home !!
Nov. 26, 2003
Fantastic recipe!! I cleaned the seedless orange really well with a commercial fruit wash first, cut off both end tips, and cut out the middle "strings" - then had no problem pulverizing it in my food processor. After the cranberries were cooked (and the sugar melted) - I added the rest of the ingredients to the pan - and added 1 tbsp of pure maple syrup - and cooked it for a further 4 minutes on low/medium heat. Came out great - you could add more maple syrup if you want it sweeter...but cook it for a little longer. Will go great with our Thanksgiving meal tomorrow!! Would love to try this over baked brie...... Thanks for the great recipe!!
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2 users found this review helpful
Fantastic recipe!! I cleaned the seedless orange really well with a commercial fruit wash...
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Reviewed on Dec. 7, 2007 by
grwflwrs
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grwflwrs
Dec. 7, 2007
This was the best cranberry relish I had ever eaten. The recipe was easy and it turned out great. I will continue to make this every year.
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1 user found this review helpful
This was the best cranberry relish I had ever eaten. The recipe was easy and it turned out...
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Reviewed on Nov. 19, 2006 by valerie sacramento
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valerie sacramento
Nov. 19, 2006
I don't have a food processor, so I zested one orange, then cut off the white part, which is usually bitter, and finely chopped the orange. I also cut back the sugar to one cup, and omitted the lemon juice. It was very good! I think it would be good with chopped pecans as well.
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1 user found this review helpful
I don't have a food processor, so I zested one orange, then cut off the white part, which is...
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Reviewed on Dec. 9, 2005 by Jen H.
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Jen H.
Dec. 9, 2005
AWESOME! Made this for Thanksgiving and everyone raved! Several people asked me for the recipe. It's THE BEST cranberry relish we've ever tasted! I will make it a part of our Thanksgiving traditions from now on! Thanks Lisa!!!
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1 user found this review helpful
AWESOME! Made this for Thanksgiving and everyone raved! Several people asked me for the...
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Reviewed on Dec. 29, 2003 by SUZES1127
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SUZES1127
Dec. 29, 2003
I had planned to make this for Christmas dinner, however once I started, I realized I did not have apricot preserves - instead I substituted cherry preserves. Everyone raved over it. I plan to make it again, next time trying it with the apricot preserves.
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1 user found this review helpful
I had planned to make this for Christmas dinner, however once I started, I realized I did not...
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Reviewed on Dec. 23, 2007 by
Judy7905
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Judy7905
Dec. 23, 2007
I just made this for the 5th or 6th holiday meal and want to add my endorsement for this recipe. It's easy to make a day or two ahead of the meal, but it tastes very complicated! I use a Valencia orange with great results. They're a thin skin, juicy, mostly seedless orange which is generally available at this time of year.
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0 users found this review helpful
I just made this for the 5th or 6th holiday meal and want to add my endorsement for this...
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Reviewed on Nov. 15, 2007 by
JAK3G
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JAK3G
Nov. 15, 2007
I thought this was really delicious. The flavors blended so well and got even better over time. I served this with my "Thanksgiving-ish" meal and it was a perfect compliment and a nice change from the jello type salad. I will make this again!
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0 users found this review helpful
I thought this was really delicious. The flavors blended so well and got even better over...