Why is my cranberry orange relish bitter?

The peel is the usual cause. A thick skinned orange brings too much white pith, and stray seeds add their own bitterness. Choose a thin skinned navel orange, remove every seed, and trim thick pith. An extra tablespoon of sugar and a full day of rest will soften a batch that is already made.

Can I make cranberry orange relish without a food processor?

Yes. Chop the cranberries and apple finely with a large knife, grate the orange zest, and dice the orange flesh small. The texture will be chunkier and more rustic. Add five minutes to the prep time and let the overnight rest do the remaining work.

Can I use frozen cranberries in cranberry orange relish?

Yes, with one adjustment. Thaw the berries in a colander and drain them for 20 minutes so their liquid does not water down the syrup. Expect a slightly softer crunch than fresh berries give, and keep the full 24 hour rest for the best texture.

Why is my relish soupy after pulsing?

It was pulsed a few bursts too long, or the fruit went in wet. Drain the cranberries well and keep the pulses short. The mixture also loosens before it settles, and a night in the refrigerator firms it noticeably as the sugar syrup forms.

How far ahead can I make cranberry orange relish for Thanksgiving?

Three days ahead is the sweet spot for flavor and texture, and up to 7 days in the refrigerator is safe and still delicious. For a longer lead, freeze small pots for up to 2 months and thaw one overnight before the holiday.

Cranberry Orange Relish, No Cook And Better On Day Two

Ingredients

Scale

12 ounces fresh cranberries (about 3 1/4 cups), picked over and rinsed
1 medium navel orange, thin skinned and seedless
1 crisp sweet apple, cored and cut into chunks, peel left on
1/3 cup granulated sugar, plus up to 3 tablespoons more after resting
2 tablespoons fresh orange juice
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)

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Instructions

Rinse the cranberries under cold water and discard any that are soft, shriveled, or white. Drain well in a colander.
Scrub the orange, cut it into quarters, and remove any seeds plus the thick white strip at the center. Leave the peel on. Cut the apple into chunks of a similar size.
Add the orange quarters and apple chunks to a food processor. Pulse 8 to 10 times, in one second bursts, until the pieces look like coarse gravel.
Add the cranberries. Pulse 10 to 12 more times, scraping down the bowl once halfway, until the cranberries are chopped to pea sized pieces with plenty of visible bits. Do not puree.
Transfer to a mixing bowl. Stir in the sugar, orange juice, salt, and cinnamon if using, until the sugar begins to dissolve and the mixture looks juicy.
Cover and refrigerate for at least 24 hours and up to 3 days.
After the rest, taste and stir in more sugar one tablespoon at a time if needed. Serve chilled or at cool room temperature.

Author: Chef Rita
Prep Time: 10 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 1
Calories: 55
Sodium: 50
Saturated Fat: 0
Protein: 0
Cholesterol: 0