Easy Cranberry Orange Relish

a bowl of cranberry orange relish with a spoon in it

Easy Cranberry Orange Relish

Ditch the jiggly can and make a fresher, brighter cold weather side dish where you control the sweetness

Course Side Dish

Prep Time 15

Total Time 2

Servings people

Calories 182kcal

Author Rachel Ballard

Ingredients

12 ounces fresh cranberries washed, dried and picked over for twigs or shriveled berries
1 medium navel orange organic is best; stem removed if present, quartered with skin on
2/3 cup raw honey as light in color as you can find; see note 1

Instructions

Using a food processor, chop the cranberries to a rough consistency. If you want yours very finely pureed, blend as long as you like.
Transfer cranberries to a bowl and add the orange, rind and all. Pulse three or four times until the orange is about the same size as the cranberries.
Mix the cranberries and oranges together in a medium bowl and add the honey or sweetener of your choice. Stir well and if serving soon, you can leave the mixture out at room temperature for a couple of hours.
If you are serving later, refrigerate until ready to serve. The relish will be good for up to a week in an airtight container.

Notes

Note 1: 2/3 cup honey was plenty of sweetness for us but we rarely eat sugar anymore, and everyone is different. If it's too tart for you, add more sweetener of choice until you're happy with it.

See post for sweetener substitution ideas, but maple syrup, maple sugar, date sugar or regular granulated sugar will all work here.

Nutrition