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Raw Cranberry Relish

Raw Cranberry Relish
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6-8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Peel one orange, discarding the peel. Leave the other orange unpeeled. Cut both oranges into wedges.
  2. Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped but not pureed.
  3. Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes and up to 24 hours.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 102Calories From Fat 0%
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 6mg
  • Carbohydrate 25g
  • Fiber 4g
  • Sugar 19g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.