Fresh Cranberry Relish

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I made this last Thanksgiving in place of our regular cranberry sauce made from cooked cranberries. It is SOOOO easy and was a huge hit! We had to make a second batch because everybody wanted to take some home for leftovers. We wouldn't think of having Thanksgiving without it ever again!!!!!!

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As I was reading through the reviews I noticed a lot of "too tart" remarks.I also noticed that this recipie left out a step that may seem obvious to some, but to others may have made the difference. I boiled my cranberries for 20 min. first then followed the rest of the reciepe as shown. Definately not too tart, no need for exta sugar, simply delicious:o A definate keeper in my family!!

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I add a 1/4 cup chopped walnuts to the ingredients for a little crunch. It really is best if made at least a day ahead of time.

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a hit last thanksgiving, SO much better than that junk from a can

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Way better than your ordinary canned cranberry. I suggest you make this dish at least a day or two in advance. The flavors marinate and the color just bursts after a day in the refrigerator. Enjoy.

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It was not a huge hit in place of cranberry sauce but when my daughter added it to her Sangria it became a huge hit. Everyone loved it in their drinks. It blended well with the tartness of the cranberries and the sweetness of the wine. Looks like I will be making this year round. Thanks Tyler!

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Quick, easy, tasty. My family isn't big on alcohol, so I left out the Grand Marnier and compensated with a bit more sugar and zest. There were no leftovers.

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This recipe was simple and fast. It's best marinated a couple of days. Everyone wanted to know the secret ingredient (Grand Marnier liqueur.

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I used frozen cranberries so maybe that was why this relish was a little too tart for my taste. I added a little more sugar and it was better.

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Unique and absolutely delicious,spices up the traditional Thankgiving feast!!