Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Show: Trisha's Southern KitchenEpisode: A Yearwood Thanksgiving
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Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
Cook's Note: This relish will keep for up to 2 weeks in the refrigerator.
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Photo: Cranberry-Orange Relish Recipe
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By lintrakoe01
Montana
on April 15, 2013
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I have been making this relish for 50 years (and my mother did before me. The only difference is I grind an apple along with the oranges/cranberries/nuts. I make this for every holiday as this goes excellent with turkey, ham AND roast beef. I always have to make a lot because the 'kids' want to take some home to enjoy later. I thought EVERYONE made cranberry relish!!?
By Gamache
on December 31, 2012
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I love this recipe. I cooked my cranberries with a little water and 3/4 cup sugar. Once the berries popped open I mixed in the oranges. I cut the oranges into bite size pieces and added the pecans. I've made this three times since Thanksgiving. Yum!!
By Vegas Toni
on December 17, 2012
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I loved this recipe. I made it at Thanksgiving and everyone loved it as well. Easy to make and something different to do with cranberries. Thanks Trisha.
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