Cranberry Orange Relish

Sena Wilson


There are many cranberry salads that I favor, but I really like this one the best. It has both the delightful taste of cranberries and orange. It is not too tart and has a good texture. The gelatin doesn't make the relish firm, but thickens it slightly.


★★★★★ 1 vote

8 to 10
10 Min
15 Min
Stove Top


  • 1 1/2 c
  • 1 c
  • 1/4 c
    fresh orange juice
  • 1 bag(s)
    cranberries, fresh (1 lb. size)
  • 1/2 c
    walnuts, chopped
  • 1/2 tsp
    orange peel, grated
  • 1 pkg
    orange gelatin (3 oz. size)
  • 8 oz
    can crushed pineapple, drained

How to Make Cranberry Orange Relish


  1. Dissolve sugar in water and bring to boil in large pot. Add cranberies. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until cranberries pop. Remove from heat. Stir in gelatin until completely dissolved. Cool completely. Add remaining ingredients. Refrigerate 24 hours.
  2. Note: I sometimes add fresh orange sections that has been peeled, white removed, and chopped in the blender. This year I used my hand stick blender and crushed some of the cranberries slightly. It worked well if you like a little less bulk in the salad.

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