This cranberry orange relish is different from the standard “back of the bag” relish and I call it double duty because leftovers are great in a simple dessert.
I made this a few times in the mid-90s, having gotten the recipe from one of the shows on the Food Network when it was still about food. I’m not sure why I stopped; it might have been that I was out of honey. In any case, it’s time it reappeared on my table.
Sara Moulton mentioned its dessert aspect and I do like it that way too. I don’t think I’ve ever had an empty cranberry bowl on Thanksgiving, so I welcome a way to use what’s left. It’s a bit more liquid than relish with only sugar, but the honey enables us to use less sugar and that’s never a bad thing in my life.
Cranberry Orange Relish
Adapted from Gourmet, via Sara Moulton
1 12-ounce (340g) bag fresh cranberries, rinsed and picked over
2 large navel oranges
1/2 cup/100g sugar
5 TB honey or 1/3 cup for a wee bit more
With a sharp knife remove the peel and bitter white pith from the orange. Quarter the orange and place in the work bowl of a food processor or blender. Add the cranberries and pulse until coarsely chopped.
Transfer to a bowl. Stir in the sugar and honey. Cover and chill. Can be made several days in advance.
Leftovers can be used in layered parfaits with crushed ginger snaps and vanilla ice cream. [I like vanilla yogurt too, frozen or not. ~ ella]
Yield: 4 cups
Related posts on From Scratch:
Refrigerated Leftover Lifetimes of holiday foods
Citrus Cranberry Sauce – if relish isn’t your thing
Copyright (C) 2009 From Scratch All Rights Reserved 
Print This Post
{ 4 comments… read them below or add one }
Nice. No cooking whatsoever. It’s not too tart?
Nate´s last blog ..Sweet and Spicy Sticky Chicken Recipe
Not too tart at all, Nate. With the honey I was afraid it would be too sweet — I don’t have a sweet tooth — but it’s not. It’s just right.
Happy (expat) Thanksgiving!
This year I used a recipe very much the same from the NYTimes: 1 bag cranberries, 1 large orange (unpeeled) 1/2 c. pecans and 1/3 c. honey.
It was absolutely wonderful. The nuts add even a little more crispness, and people were eating the stuff with a spoon. I made cranberry bread this a.m. and swirled some through the batter – divine!
shoreacres´s last blog ..The People, Yes…
That’s an excellent idea to use it in cranberry bread, shore. I love pecans with cranberrries and it’s such a Texas nut. I had a friend in NH who drove to Texas a couple times a year and always brought me a pound of ultra-fresh pecans and a 5# sack of White Lily flour. He refused to take a penny for them so I’d buy him a couple scratch tickets in return, which he happily accepted. He won $500 on one!