Cranberry Relish

Author Name: Elizabeth

Review Body: This is my family's beloved traditional recipe and we use about a quarter of a cup of sugar as well. We also extruded through a meatgrinder rather than running it through food processor, which gives it a wonderful texture, and we make it two days ahead to let the flavors meld. Bright, tiny, just perfect with all the richness surrounding it on the Thanksgiving plate.

Review Rating: 5

Date Published: 2017-11-12

Author Name: Diane Harris

Review Body: I have been making this relish for over 50 years as it was my mother's most favorite way to prepare cranberries. I only use about 1/4 cup of sugar. 

Review Rating: 5

Date Published: 2016-11-28

Author Name: Natasha Biermaier

Review Body: I was not completely sure what parts of the orange to use. I zested the orange then cut up the fruit, omitting the white pith. This turned out perfect. I also used a little less sugar, about one heaping half cup per 12 ounces of cranberries. Everyone loved it. Definitely making this one again.

Review Rating: 5

Date Published: 2017-11-12