This no-cook Zesty Cranberry-Orange Relish is zingy and refreshing. You can use any type of orange: Cara Caras are a bit sweeter, blood oranges are a bit more tart. Or you can substitute 2 clementines or mandarins.
Prefer a more traditional (yet still zippy) cranberry sauce? Use the second set of instructions.
In either case, if you’re using frozen cranberries, don’t thaw them before making the dish.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Time: 5 minutes
Makes: about 3 cups
- ¼ cup sugar
- 1 12 oz. bag fresh or frozen cranberries
- 1 whole orange, washed and chopped (including the peel), any seeds discarded
For a no-cook relish: Combine all the ingredients in a large food processor. Pulse until uniformly minced, about 10-12 pulses. Refrigerate until cold, about 1 hour.
For a closer-to-traditional cranberry sauce: Combine the sugar and ½ cup water in a medium sauce pot. Bring to a boil over high heat. Reduce the heat to medium-low, add the cranberries, and simmer until the cranberries soften, about 10 minutes. Let cool to room temperature. Pulse the orange in a food processor until uniformly minced. Stir into the cranberries. Refrigerate until cold, about 1 hour.
Per serving (¼ cup):
- Calories: 35
- Total fat: 0 g
- Sat fat: 0 g
- Carbs: 9 g
- Fiber: 2 g
- Total sugar: 6 g
- Added sugar: 4 g
- Protein: 0 g
- Sodium: 0 mg
Photo: Kate Sherwood/CSPI.