Words by Karen Swan.
Recipe and Images by yum culinary gifts

A beautiful, zesty and sharp cranberry and orange relish for slathering over the roast turkey (or eating straight from the serving dish with a spoon!)  If fresh cranberries are hard to come by, you can use frozen, though the texture will be a little softer.  Dried cranberries can be soaked for 30 minutes in water, then drained well, can also be substituted. For the vegans and vegetarians at the table, this relish is great served over steamed greens like broccoli or Chinese spinach, or equally happy to accompany a hearty, walnut filled, green salad.


1 navel orange

1 12 oz bag of fresh cranberries (equivalent of about 1.5 cups fresh/frozen cranberries)

1/2 Tablespoon sugar

1/8 teaspoon cinnamon


Finely grate 2 teaspoons of zest from the orange.

Cut away and discard the peel and pith from the orange and then cut the flesh into sections.

Pulse cranberries with the zest, orange sections, sugar and cinnamon in a food processor until finely chopped.

Chill, covered, for at least 2 hours.

Relish can be chilled for up to 3 days.

Orange and Cranberry Relish


once-a-week cooking

About Ande: A free spirit at heart with a background in fine arts and design, Ande enjoyed a career reveling in the tactile word of beautiful typography, gorgeous paper and printing processes; until everything went online that is, and she reinvented herself to remain true to her creative passion.  Using her design, photography and cooking knowledge, she created yum!, a boutique catering company in Roswell, Georgia.  yum! use locally farmed produce, cater with creativity and have built a reputation of mutual respect between client and caterer.  If you’d like to see more of Ande’s drool-worthy food, please do head over and ‘like’ yum culinary gifts on Facebook or follow her on Instagram.

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