- 1 large navel orange, scrubbed and cut into 1-inch pieces
- 12 ounces fresh cranberries (3 1/4 cups)
- 1 cup sugar
How to make this recipe
In a food processor, pulse the orange with the cranberries until very finely chopped. Scrape the mixture into a medium bowl and stir in the sugar. Cover and refrigerate. Serve chilled or at room temperature.
The relish can be refrigerated for 1 week.