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Food & Entertaining

Fresh Cranberry Relish

Author: Susan Regan
Issue: December, 2011, Page 82

I love this no-cook recipe, which I adopted years ago from a food processor cookbook. It’s fresh, easy, yummy, colorful, and the whole family loves it! Plus, it’s good after the holidays on a turkey sandwich, and also as a topping served over French vanilla ice cream.
-Editor Linda J. Barkman

2 small to medium red-skinned apples
1 large or 2 small oranges
3 cups firm fresh cranberries
1½ cups sugar
1/8 teaspoon salt
2 tablespoons Triple Sec or Grand Marnier

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.

Insert steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not puréed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.

Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.

Enjoy more of our great holiday recipes from the staff at Phoenix Home & Garden!
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