Fresh Cranberry Relish

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I've been using this recipe for a few years now, and it's the 1 item everyone looks for on Thanksgiving. The first time I made it, I made it 24 hours in advance. Now I make it 2 days before, and it is perfect! (I cut the recipe in half, because we have just a few people to serve and it is still the same great flavor! And I pulse it in the food processor for a bit longer, so it's more like a chutney.

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I was excited to make a homemade cranberry sauce but it was very tart and did not get great reviews from Thanksgiving guests. My mother in law who is the one person that I knew really liked cranberry sauce said it was just ok. It was very easy to make just too tart.

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This is a great easy recipe that is not your typical cranberry sauce. The directions are lacking though. Put all ingredients in a pot an simmer. My family likes more texture so I skipped the food processor and just served as is. I skipped the liquor since I didn't have it on hand. This recipe is tart so add sugar to taste once the the cranberry is almost done. This is a definite make ahead dish. The flavors need to meld.

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I made this recipe for the first time a few years ago and now I make it every Thanskgiving. It is very easy to make and it is the best I have ever tasted.
There is no need to try others when I have found the best!

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This is a SUPER sweet recipe with wonderful orange accents that make canned cranberry sauce a thing of the past. For Diabetics, substitute sugar with Splenda. The recipe stays the same and still has great flavor. I'd know, I'm diabetic! ;

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Easy, taste great everyone loves it third year for making it for holidays

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My cranberry relish recipe is almost the same. EXCEPT, I never added the Gran Marnier. WOW! Great addition. I also add chopped, toasted walnuts. Try it, you'll like it!!!

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awful

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I believe this needs to have a simmer or cook time...???

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I made this recipe several years ago and will never make another one again. There is no reason -- it is simple (no cooking and really delicious.