Cranberry Orange Relish - Mom's Recipe

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Cranberry Orange Relish - Mom’s Recipe

Pat Hillen & Tina Verrelli -

Makes 5-6 cups


2, 12-ounce bags fresh cranberries, rinsed

1 orange (thinner skinned*), cut into about 16 pieces and seeded

1 1/2 - 2 cups sugar (will adjust to taste)


Chop the cranberries and orange pieces to a fine texture in batches in your chopper or food processor.

Pour into a bowl and stir in 1 1/2 cups sugar.

Cover and refrigerate for 8 hours or up to 3 days in advance.

Stir occasionally and add more sugar as desired.


You use the whole orange, so you want to use one that has a thinner skin so it won’t be too bitter from tons of the orange rind. We used a nice organic navel, you can also use a juicing orange, just make sure to remove seeds.

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