Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Uncooked Cranberry and Orange Relish
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- Level: Easy
- Total: 1 day
- Prep: 1 day
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 1 day
- Prep: 1 day
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 248
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.
