Lisa's Cranberry-Orange Relish
Gluten-Free, Soy-Free, Vegetarian
15 – 20 Minutes
Test Kitchen Coordinator, Lisa Awrey, has been celebrating Thanksgiving with Chef Justine and her family for more than 20 years. Justine typically makes the turkey and Lisa always shows up with this classic cranberry relish. The recipe, adapted from The Joy of Cooking, is about as simple as it gets. Chop up an orange, peel and all, toss it in a food processor with fresh cranberries, sugar, and nuts. The flavor is spot on; acidic and not too sweet, it cuts right through the richness of the rest of the meal. The only caveat is not to over process it. The sauce should be chunky, not runny and thin. Put this on your list of things to make ahead of the feast. It’ll keep in the refrigerator for three to four days.
In your bag
- ¾ pound (one 10- to 12-ounce package) fresh cranberries
- 1 medium orange - preferably navel
- ¼ cup pecans or walnuts
- ½ cup sugar - or more to taste
- 4 to 6 coarsely chopped fresh mint leaves (for garnish) - optional
Prep the cranberries and orange; toast the nuts
- Rinse the cranberries. Discard any mushy cranberries.
- Cut the whole orange (including peel) into quarters; discard any seeds.
Make the cranberry-orange relish
Calories: 50, Protein: 0g (0% DV), Fiber: 1g (4% DV), Total Fat: 1g (2% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0.5g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 0mg (0% DV), Carbohydrates: 11g (4% DV), Total Sugars: 9g, Added Sugars: 8g (16% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.