Cranberry-Orange Relish

I'm finally getting around to posting a recipe I used at Christmas.

Okay, I am not a cranberry fan. I taste the cranberry dishes that others make but on my Thanksgiving or Christmas table you usually do not find a cranberry dish. That hasn't stopped me from looking for a cranberry recipe I might by some small miracle actually like. Afterall, it is a traditional holiday meal element.

Well, I finally found my miracle recipe this fall. I was inspired by the mature orange tree that came with our new home (I'm so excited about that!) and I came across this recipe on Cooking Light. This is the cranberry dish we'll use from now on. It was delish! Even I liked it!

As a bonus, it is incredibly easy, simple and can be made ahead.

Here is the original link.

Cranberry-Orange Relish

YIELD: 2 cups (serving size: 1 tablespoon)

Ingredients

• 1 1/2 cups fresh cranberries
• 1 small thin-skinned Valencia orange, quartered and seeded
• 1/2 cup sugar
• 3 tablespoons chopped walnuts (I omitted.)
• 1 tablespoon Grand Marnier or other orange-flavored liqueur (optional) (I looked up the substitution and used some orange extract.)
• 
  
• Preparation

• Combine cranberries and orange in a food processor, and pulse 5 times or until chopped. Combine cranberry mixture, sugar, walnuts, and Grand Marnier in a bowl, and let stand at least 30 minutes before serving. Cover and store in refrigerator for up to 2 weeks.

Cooking Light
DECEMBER 1998