Sandra This Paula Deen Cranberry Relish is a tart and fresh recipe, which is made with whole oranges and fresh cranberries. It’s a no-fuss take on the classic, ready in about 5 minutes, plus chilling time.
Paula Deen Cranberry Relish Ingredients
- 12 ounces fresh cranberries
- 1 orange, peel ON
- 1 cup granulated sugar
How To Make Paula Deen Cranberry Relish
- Prep the orange: Wash the orange well. Slice the very top and bottom ends off, just until you see the flesh. Cut the whole orange, with the rest of the peel still on, into 8 wedges.
- Process the relish: Add the fresh cranberries, orange wedges (with peel), and sugar to a food processor. Pulse and process until the mixture is smooth, or until no large chunks of fruit remain.
- Chill and serve: Transfer the relish to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Recipe Tips
- How do you get the best texture? The beauty of this relish is its fresh, slightly coarse texture. A food processor is the perfect tool. Pulse it a few times to break everything down, then let it run until you reach your desired consistency—some prefer it slightly chunky, others perfectly smooth.
- Can I make this ahead of time? Absolutely! This is the ultimate make-ahead holiday side dish. Its flavor actually improves as it sits. You can make it and store it in an airtight container in the refrigerator for up to 2 weeks.
- Why leave the orange peel on? The orange peel is the secret ingredient! The oils in the peel (the zest) provide an incredible, intense citrus flavor and a pleasant bitterness that perfectly balances the tart cranberries and sweet sugar.
- Is this the same as canned cranberry sauce? Not at all. This is a fresh, uncooked relish. It is much brighter, tarter, and has a more vibrant flavor and texture than a cooked and jellied cranberry sauce.
What To Serve With Cranberry Relish
This versatile relish is a classic accompaniment for holiday meals, but it’s delicious year-round. It’s the perfect condiment for:
- Thanksgiving Roast Turkey
- A glazed Holiday Ham
- Roasted Chicken or Pork Loin
- It’s also fantastic spread on a turkey sandwich with cream cheese.
How To Store Cranberry Relish
- Refrigerate: Store the relish in an airtight container in the refrigerator. It will keep well for up to 2 weeks.
- Freeze: This relish freezes beautifully. Place it in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.
Cranberry Relish Nutrition Facts
- Serving: 3 Tablespoons
- Calories: 330kcal
- Carbohydrates: 85g
- Sugar: 75g
- Vitamin C: 38.3mg
Nutrition information is for the entire 3-cup batch and will vary based on serving size.
FAQs
A slight, pleasant bitterness from the orange peel is normal and part of the relish’s complex flavor. If it’s overly bitter, it might be due to the specific orange used having a very thick, bitter pith (the white part under the peel). Using a sweet, thin-skinned orange like a Navel orange is a good choice.
Yes, you can. If you use frozen cranberries, there is no need to thaw them first. You can add them directly to the food processor from their frozen state.
You can, but the sugar does more than just sweeten the relish; it also helps to macerate the fruit and acts as a preservative. You can try reducing it to 3/4 cup, but be aware that the relish will be significantly tarter and may not last as long in the refrigerator.
Try More Recipes:
- Paula Deen Cranberry Sauce Recipe
- Paula Deen Applesauce Cake Recipe
- Paula Deen Chocolate Gooey Butter Cake Recipe
Paula Deen Cranberry Relish Recipe
Description
An incredibly easy, no-cook cranberry relish made in a food processor with fresh cranberries, a whole orange (peel and all!), and sugar.
Ingredients
Instructions
- Wash the orange, trim the ends, and cut it into 8 wedges, leaving the peel on.
- Place the fresh cranberries, orange wedges, and sugar into a food processor.
- Pulse and then process until the mixture is finely chopped and well combined.
- Transfer to a container and refrigerate for at least 1 hour before serving.
Notes
- Using the entire orange, including the peel, is the secret to the vibrant and complex citrus flavor of this relish.
- This is the perfect make-ahead holiday dish, as it can be stored in the refrigerator for up to 2 weeks.
- For the best results, use a food processor to easily chop and combine the ingredients to your desired consistency.
- The flavor of this relish improves as it sits; making it at least a day in advance is highly recommended for the best taste.
