Cranberry Orange Relish
This cranberry orange relish is deliciously full of flavor, and it only takes 5 minutes to make! Perfect on the Thanksgiving or Christmas table, this easy, sweet-tart side is also great with roast chicken or pork.
Servings 6 servings
Calories 76 kcal
1 navel orange peel left on, cut into 8 wedges 1 12-ounce package fresh cranberries 1/2 cup white sugar see Notes for Paleo, Keto pinch ground cinnamon white sugar to taste, optional
In the food processor bowl, pulse four orange wedges until peel is no longer in large pieces. Add half the cranberries and pulse until finely chopped but not puréed. Transfer to medium bowl.
Repeat Step 1 with remaining oranges, then add remaining cranberries. Transfer second chopped mixture to same medium bowl.
Stir in ½ cup white sugar and one pinch ground cinnamon. Cover and chill for at least an hour (see Note). After one hour, taste and add more sugar, if necessary.
Make it Paleo: Substitute honey or coconut sugar for the white granulated sugar.
Make it Keto: Substitute monkfruit or erythritol in the place of the granulated sugar. The orange peel is important to the flavor of the relish, so leave it on!
Pulse the oranges before adding the cranberries to break the peel down better. For a little extra flavor,
chill with one sprig of rosemary. Remove the sprig (and any stray leaves) before serving. Serving: 6 g | Calories: 76 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1 mg | Potassium: 39 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 58 IU | Vitamin C: 14 mg | Calcium: 10 mg | Iron: 1 mg | Net Carbs: 19 g