Cranberry-Pear Relish

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Used a peeler to remove the zest, and peeled the orange before quartering it. I was able to eat it immediately!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Thanksgiving and enjoyed it very much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night to serve alongside pork loin. I left out the orange peel entirely. I'll never make cranberry jelly again. This was quick, easy and so delicious! Love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Try orange zest instead of the peel - no issue with bitterness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe for its ease and texture. Personally I can't stand that cranberry jelly stuff that comes in a can. Blech! Like other users said, the orange peel can add some bitterness, but I've found that if I make this the day before I want to serve, all of the flavors mellow and blend. If you're worried about the orange peel, feel free to leave it out or omit most of it but I've never heard any complaints and I leave it all in there.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very delicious the day of. It makes a good garnish for leftovers, goes great with turkey sandwiches with a little mayo!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had to add a lot of brown sugar and cranberry sauce to kill the bitterness from the orange peel....yuck!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh my goodness, I just made this to bring to the family supper but I don't know if it will last, it's so good I keep eating it! I left the full orange peel in it and it adds a nice tartness to compliment the cranberries. Takes 3 minutes max from beginning to end and is delicious! The only thing I may add next time is a little red onion or a tiny bit of mint leaf.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made a double recipe since our Thanksgiving party is going to be HUGE.

So i took the advise of other reviewers and did not use the whole orange. I did however use the zest of an entire orange. I used two since it was a double. 1/3 of one i completely pulsed in the food processor as a juicy base to coat everything. Good idea. I peeled all of the skin off the rest and seperated by hand. Time consuming but worth it.

I peeled the pear and used the peel and about one fourth of one to pulse to add tothe orange base. choped the rest.

Processed the cranberries.

Added a small hint of basil and nutmeg. I mean a pinch.

Will use more pecans than the recipe calls for tomorrow when I serve.

This is delish!! Would also be great with a salad.. possibly with goat cheese.. blue cheese. So yummy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this a day ahead for Thanksgiving dinner. After reading some of the comments, I decided to trim the orange rind with my vegetable peeler then get rid of nearly all the bitter white pith before cutting up the orange. I also added a couple pieces of candied ginger (which you must mince by hand to the other ingredients in the blender.....pulse it to the consistency you like. Processing it makes so much juice that I transferred it to a small colander over a soup bowl to catch the liquid before storing it in the fridge. The juice was delicious. The relish was delicious. If it tastes half as good tomorrow I'll be very happy.
Happy Thanksgiving all!