Be careful w that much orange peel.
Have used this recipe for years...if you use the entire orange peel it will be too strong. I only use maybe 1/4 of the orange and I put it in the processor first to pulverize the peel well. Otherwise you end up w mushy relish from blending the berries so long plus chunks of peel, no fun.
I’ve started adding a couple stalks of celery cut in small chunks and blended fine w orange. Take out- put that in a bowl and then blitz the berries til they’re the consistency you prefer. I like them a bit more chunky so they don’t lose texture.
Great fresh relish, it’s a must-have.
This is the recipe I grew up with and my children and their families now ask for it every Christmas and Easter! It is a wonderful flavor and texture to add to any meal.
huge success. now expected every year!!
Sue's cranberry relish.
This is excellent and even people who are not fond of cranberries love this. It also makes great gifts.
Fresh and fabulous!
I’ve been making this uber simple relish for years and not just for a holiday, either. It’s delish as a sandwich spread or with a Traegered roasted pork loin in the summer. Experiment! The sweet tart cranberries are an excellent palette refresher.