These beautiful seasonal berries need no cooking in this upgrade (in our opinion!) of sugary, cooked cranberry sauce. A little honey, cinnamon, an orange, and a blender are all you need. Tell no one how effortless this treat is to prepare when you bring it to a holiday gathering! We love this as part of a trio of colorful and economical side dishes for the holidays, along with Roasted Brussels Sprouts with Walnuts and our Orange and Honey Glazed Carrots. The Brussels sprouts roast on their own while you prepare the relish. Carrots with green stems, when available, make an especially eye-catching presentation. Make one or all three—they are quickly prepared and reward with refreshing flavors and hues that complement robust holiday fare. They're even healthful—win-win!
Makes 8 Servings - 40¢ per serving Show Detailed Pricing
- 12 ounces fresh cranberries
- 1 orange
- 2 tablespoons honey
- 1 teaspoon cinnamon
- * 1 pinch ground clove or allspice
Prep time: 10 minutes
- Wash the cranberries and remove any stems; drain them well.
- Roughly chop the whole orange, peel and all, and discard any seeds.
- Place the berries and orange pieces in a blender or food processor along with the honey, cinnamon, and optional pinch or two of clove or allspice. Pulse just until the fruits are minced and it looks like a relish, not a sauce.
- Stir well and taste. Add a touch more honey if you like it sweeter. Place the relish in a serving dish and eat!
Note: go easy with the ground clove because it is strong. Allspice will give a subtle lower "note" to the flavors of this relish.
This is the way your Grandmother and Mother (Elizabeth Lehman) always made her cranberry for holidays. fresh-raw-cranberries and orange.