Cranberry Relish

So good you can eat it by the spoonful! Great with turkey, but fine on its own or as a topping for yogurt or toast.
  • Prep time 10 mins
  • Yields 2 1/2 cups

Tested by BT!

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Kitchen-Friendly Mode
  • Recipe Attribution Sydney Massey


  • 2 cups fresh cranberries (or thawed frozen cranberries)
  • 1 seedless orange and zest
  • 1/4 cup sugar


  • measuring cup
  • rasp or fine grater
  • small bowl
  • food processor


  1. Measure two cups of cranberries into the bowl of a food processor.
  2. Wash and dry the orange. Placing the rasp or grater over a small bowl, grate the zest (the thin, coloured part of the orange skin) into the bowl. Add the zest to the processor bowl.
  3. Peel the orange, separate the sections and remove seeds, if any. Add the orange sections to the processor.
  4. Add the sugar, then pulse the mixture until it is evenly chopped.

It's best to make this relish several hours or a day ahead of serving so all the flavours meld.

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