1 cup sugar
1/2 cup Jim Beam

Mom always added an apple or 2 (Cortland) depending on how big the batch was. I also add 1/2 - 3/4 cup of raspberries. I make a big batch to freeze... enough to get me through the year. That way I can have relish for the Easter ham.

I have made this for years! I leave the orange peels on the orange, that is where the good oils are. I also freeze it and use all year long. This has been in our family for years.

I've been making this for almost 30 years. It is basically the same recipe Ocean Spray puts on the back of their packages of fresh cranberries. Like many who have posted here, I also leave the orange peel intact. I give the orange a coarse chop before running through the food processor. And, in addition to sugar, I also add a package of Jello Cranberry flavored gelatin mix and two tablespoons of ground ginger.

We have made this every Christmas and Thanksgiving since I was a little girl except for one difference we add one large pkg of cherry or orange jello mix it in a small bowl but just the hot water, stir until resolved pour on cranberry orange ingredients already put together pour into jello mold refrigerate until firm. It is something we look forward to every year. I hope everyone has a happy and safe holiday.

I add chopped pecans and diced celery for a little crunch.

My granny ( she would have been 117 this year) made this for many years. She and I were the only ones who liked it. She would add 1 orange, half an orange peel, 1 apple cored, sugar, one large bag of cranberries, 1 package wild cherry jello and 1 up of water. When mixed, the cranberry sauce did not set up like jello. The sauce would keep in the refrigerator for many weeks and was good with every thing.

I was invited to a turkey luncheon, made this relish; took it in 1 q jar, everyone wanted seconds, when they learned it was not from a can I was asked for recipe. Great with chicken as well, my adult son wants it weekly. It's easy, inexpensive plus healthy. Freezes well. Enjoy !!
keenpetite

I use 2 cups of sugar, 1 peeled orange and 1 unpeeled apple.

Am I the only one who puts cream cheese in this recipe? It's great on bagels too!

Has anyone tried this with whole cranberry sauce?

I make this recipe Thanksgiving and Christmas and I use Splenda and it is very good.

Choose an orange without blemishes and do not peel it. Add only 1/2 cup sugar and 1/2 cup pecans after the orange and cranberries are evenly chopped. It keeps for a week in the fridge. Make two batches for a big crowd.

I always leave the orange peel on! Mix it with mayo the next day and slather on a sandwich! Mmmmmm

I like to add the zest of the orange and some chopped walnut or pecan... Simple and very flashy...