This is good to pour over low fat cream cheese and serve with crackers for an appetizer even after Thanksgiving.

Oh My Gosh! Try this recipe! I've Always made cranberry relish by cooking it, fussing over it, etc. But I came home this pm, craving fresh fruit, & having a full bag of berries in the fridge left over from the holidays....& no time or patience. I had some clementines...& in no time flat I had some YUMMY relish. I thank those of you who wrote: "YES, DO ADD THE PEEL" as I'd probably not have done that... & it was a wonderful addition to the recipe. I put in some cinnamon too; & walnut pieces. I'd write more praise, but I want to stop to finish eating my creation! Thanks to all who wrote!

To Lori who asked about sugar substitutes. I make this with erythritol and it is wonderful. Erythritol doesn't increase blood sugars (diabetes). I get my erythritol from Honeyville Grains.

This has always been the best traditional recipe to use with the perfect balance of tart and sweet. I don't use walnuts because they grown soft over time and we make enough of this relish to last several days. The longer it sits the better. The real secret is to add one more ingredient: 1-3 tablespoons of Grand Marnier liqueur. It adds something special to the fresh orange in the recipe and matures beautifully over a few days if made ahead.

Served this cranberry relish with Thanksgiving dinner yesterday and it was great! Many compliments. Next time I'll trying leaving on the peel.

Does anyone use a sugar substitute? Or a combo of sugar and Splenda?

I add ginger, and love the idea of orange liquor. I make this for my family but personally don't eat it with turkey. BUT, it is absolutely spectacular on waffles, toast or ice cream!

If omitting the nuts, mix some leftover relish with creamy horseradish and mayo to make a great sandwich spread or dressing for chicken salad, or turkey, chicken, or ham sandwiches. One of my favorites is grapes, celery, cubes of turkey or chicken, and roasted walnuts stuffed in a pita. I also make a puree of cooked cranberry orange relish and creamy horseradish for a long lasting sandwich spread. It's pink

We love this relish on Saltine crackers! Sweet-salty-tart all in one! Happy Thanksgiving!

This was great. I added chopped celery and chopped pecans..

Using the canned whole cranberry sauce can work too, adding the jello and unpeeled orange or tangerines, it all works it's all good!

Will make this for the first time, my son's request. Thanks for all the tips! Will use the valencia with the skin and some pecans.

This recipe is excellent as is. Better with chopped pecans added. Good with Ham dishes as well as poultry. My daughterinlaw gave me this 25 years ago.

I have been making this recipe for more than 50 years. Being the last person in my family, This year I will make myself a lovely thanksgiving dinner, using the kind tips I found using walnuts, cinnamon and nutmeg. thank you for sharing. Have a blessed day.

I have been making cranberry orange relish for well over 10 years and have always used navel oranges with the whole peel left on and sugar to taste. I like the idea of adding cinnamon and nutmeg and walnuts. Today I will add these items, I was thinking of that before I read the comments. Thanks Grace