Don’t open a can of cranberry sauce, when this Cranberry Orange Relish is made with 4 simple ingredients, including fresh cranberries!
I’m not gonna knock the can of gel that so many call cranberry sauce for the holidays. I grew up with it on my table, and in fact it is still Kelsie’s favorite. However, I am going to tell you that you have options. Options that are just as simple as opening a can of cranberry sauce. Actually this Cranberry Orange Relish may be easier and quicker! You don’t have to pry it out of a can, which as you may know, is a job in itself.
This Cranberry Orange Relish is made with four ingredients. You may use fresh or frozen cranberries, but if using frozen, allow them to thaw and drain first. It may also seem weird, but you’re going to toss in orange slices, peel and all! What?! Well, you know how the zest of oranges bring so much flavor to a dish…well you want that here. This is also quite tasty without the pecans, in case there is a nut allergy. Just serve chopped pecans on the side. Since Kelsie has a tree nut allergy, she enjoyed hers without the pecans, and thought that it was very tasty!
Cranberry Orange Relish
- One 12oz bag fresh cranberries*
- 2 oranges quartered
- 1 cup sugar
- 1/2 cup pecans finely chopped
In a large food processor, pour in the cranberries, oranges, and sugar.
Pulse until you get a relish texture.
Stir in the pecans.
To bring the flavors together even more, make up to 24 hours in advance, and refrigerate until ready to serve.
*If using frozen cranberries, allow to thaw and drain first.