Easy Cranberry Orange Relish

Believe it or not, Thanksgiving time is upon us. After preparing an entire Thanksgiving dinner last year, packaging it, driving it to my mother in the next state, and dropping it off, I am ready for some good old-fashioned family time. And I want the feast to go with it.

This cranberry-orange relish has been a staple on my table for nearly two decades. The original came from a cooking magazine that I loved, but over the years I’ve made small changes here and there, resulting in the recipes below. It’s super easy to make, takes less than 10 minutes from start to in the oven, and will hold in your fridge for five days. Win win win!

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Easy Cranberry Orange Relish

Yield: 6

Author: Christine Van Bloem

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This quick and easy cranberry relish will be a super hit on your Thanksgiving table! It's bright and citrusy, with savory partners in shallots and scallions.

Ingredients

• 1 12 ounce cranberries, fresh
• 1 cup sugar* see note
• 1 medium shallot finely diced
• 1 orange zest and juice
• 2 scallion
• 1 pinch salt

Instructions

1. Preheat oven to 350-degrees.
2. Pour cranberries into a medium bowl, then pick through for stems and burst berries.
3. Add sugar, finely diced shallot, orange zest, orange juice, and salt to the cranberries then stir well to combine.
4. Place in the oven for 30 minutes, stirring once midway through cooking. Look for berries to burst and liquid in the baking dish. This liquid will thicken as the relish cools.
5. Thinly slice two scallions, both the green and white parts, discarding the roots and dry ends. Stir into cooled relish and place in refrigerator until ready to use. This can be stored for up to 5 days.

Notes

*To make this recipe sugar free, I recommend replacing the one cup sugar with 3/4 cup granulated Splenda. Prepare according to directions above.

Side

Thanksgiving, American