Recipe courtesy Gay Ingegneri, The Cranbury Inn
Show: The Best OfEpisode: Thanksgiving
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Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. Relish may be frozen.
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By nivit
NW Indiana
on November 23, 2012
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Made this for Thanksgiving and everyone loved it! Since we have some diabetics in the family I made it with Splenda, and used the zest from one orange and then peeled it and ground the orange so that it wouldn't be bitter It was excellent. Ground all fruit with hand grinder instead of chopping. The trick is to let it sit overnight so the flavors can meld. Highly recommend!
By Eupher
on November 22, 2012
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Even with the oranges, I thought 1.5 cups of sugar was too much. So I cut it back to a cup and drizzled in maybe two tablespoons of honey -- just in case the cranberries are super-tart.
Very happy with the result!
By makochansj
Huntsville, AL
on December 24, 2011
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My family has enjoyed a basic cranberry relish with cranberries, oranges and sugar for many years, but I never had a recipe for it. When I searched for cranberry relish recipes, this was one of the first to come up. I decided to try this recipe for a church Thanksgiving party, and everyone thought it was delicious, so I'm making it again for Christmas! The orange brandy, apples and pineapple give my basic family recipe a lot of depth - it definitely tastes even better the next day or days afterward when the flavors have been allowed to chill together. Some people may feel that the peels are bitter, but that's why you add the sugar to taste. I think that the added color and oils from the orange and apple peels make this even better. My mom and dad never peeled the oranges before we ground them up with the cranberries! ^-^
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