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Fresh Cranberry Relish

Scott Phillips

Servings: four to six.


  • 12 oz. (3 cups) fresh or frozen cranberries, picked through and rinsed
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1 Tbs. finely grated orange zest

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 0


  • Combine the cranberries, sugar, vinegar, and orange zest in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl, cover, and refrigerate at least 1 hour to develop the flavors.

Make Ahead Tips

Make the relish a day ahead and keep it in the refrigerator.


Rate or Review


  • Vert | 11/27/2008

    Great, simple recipe! Delicious.

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