Six-Minute Cranberry-Orange Relish
Sauces & Condiments | 30 Minutes or Less, Entertaining, Holiday | Fruits
START TO FINISH: 6 minutes
Cooking Notes
Not jellied cranberry sauce.
Or use juice from 1/2 fresh orange. If using fresh, finely chop remaining half (peeled and seeded) and add to relish, if desired.
Six-Minute Cranberry-Orange Relish
1 can (16 ounces) whole berry cranberry sauce*
1 orange
2 tablespoons breakfast-style orange juice*
1/2 cup finely chopped pecans
1/2 cup finely chopped celery
Place cranberry sauce in a medium bowl, and stir to break up any large pieces. Peel orange, discard seeds and finely chop, adding to bowl along with juices that accumulate. Add orange juice* and chopped pecans.
Rinse celery and finely chop. Add to bowl and stir well. Cover and refrigerate for up to 2 days or serve immediately.
Six-Minute Cranberry-Orange Relish
Feel free to tinker with various quick ingredients to stir into this relish just before the feast is served, that way your quick cranberry relish can take on a different nuance each year.
Six-Minute Cranberry-Orange Relish
Approximate Values Per 1/4 cup serving: 116 calories (32% from fat), 4 g fat (.37 g saturated), 0 mg cholesterol, .7 g protein, 20 g carbohydrates, 2 g dietary fiber, 15 mg sodium
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Six-Minute Cranberry-Orange Relish: Close to grandmother’s without all the work!
November 25, 2009
Six-Minute Cranberry-Orange Relish is close to my grandmother’s original relish yet only requires, literally, six minutes start to finish. Compromise never tasted so good.
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