Tart cranberries mellowed with raspberries, then gently sweetened with orange overtones – this is my favorite holiday cranberry dish. I'll admit that orange marmalade is not a pantry staple for me, so I buy one jar which gives me enough orange marmalade for two batches of relish.
One relish, many uses
Yes, serve this relish with roasted turkey, but don't stop there. Make breakfast festive by serving Fresh Cran-raspberry Relish over pancakes or spoon it onto a turkey sandwich. Humm…maybe even mix a little into your favorite vinaigrette dressing for a spinach salad with turkey. The possibilities are endless!
Fresh or frozen works
I prefer the texture of fresh relish, but it can also be made with frozen cranberries and frozen raspberries. This relish will also freeze well if there are leftovers...but there won't be!
Fresh Cran-raspberry Relish
- Food processor
- 1 12-ounce bag fresh cranberries
- 1 cup fresh raspberries
- ⅔ cup orange marmalade
- Place the cranberries in a food processor and pulse until the cranberries are evenly chopped.
- Add raspberries and marmalade and continue to blend to the desired consistency.
- This sauce can be stored in the refrigerator for a week or frozen.