Cranberry Orange Relish

Prep Time

15 Minutes

Cooking Time

Chill: 24 hours


2 1/2 cups


1 package fresh, rinsed cranberries

1 washed,unpeeled orange or 2 unpeeled clementines, cut into pieces

2 tsp finely chopped crystallized ginger

Sweeten to taste with Truvia, Stevia, or Monk Fruit  - non-calorie natural sweetner



1. Place the orange pieces in a food processor.  Cover and pulse until evenly chopped.  A blend of1/4" to 1/8" sized pieces works best. Empty into a medium sized bowl.

 2. Place half of the cranberries at a time into the food processor and once again pulse until chopped evenly. Empty into the bowl.

 3. Add the chopped ginger to the bowl and mix.  

 4. Add a little at a time and mix to your level of sweetness.  Cover and refrigerate for 24 hours before serving so flavors blend.

 5. Serve as a side with Thanksgiving dinner.   

 * This recipe traditionally calls for 1 cup of sugar (Yikes!), but substituting with Truvia for Baking cuts the sugar by 75%.  You can also use pure Stevia, but know that Stevia is intensely sweet and you will need very little.

Enjoy this sweet-tart, nutritious treat!


Recipe adapted from Betty Crocker's New Cookbook