This becomes a 5 star in my book if you leave the rind on and follow the recipe. My family has been making it for years and it is a holiday must!

Here's an enjoyable twist to this great recipe for those with high cholesterol! Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed. Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired. Stir well and throw away. Now in a small bowl chop up eggs; add mustard, a little bit of salad dressing, chopped up dill pickles, a little bit of salt, a little bit of pepper, to give it more taste. Mix it all up and put on bread, then ready to serve. Enjoy!

I've been making this relish for over 30 years, sometimes 60 jars at a time. My recipe originally came from the Ocean Spray cranberry bag. It calls for 1 bag cranberries, and 1 well-washed med. orange, mixed together in a food grinder. Stir in 1 C. sugar, more or less to taste (depending on the tartness of the oranges,and the sweetness you desire). I use oranges from my tree, and the whole orange goes in---peel, seeds, and all. It keeps well, in jars, in the refrigerator, for 2-3 weeks, and in the freezer for a year. You can freeze the bags of cranberries for several months to a year, as well, and they still taste GREAT. Just rinse them in cold water and use them. They don't even have to be thawed.

We have made this recipe since I was about 5 years old, now 72. My granny used apples, oranges peels and all, wild cherry jello dry, sugar to taste and 1/2 cup hot water. Mixed it all up and refrigerated it overnight. Very good with every thing. I like the idea of making it and storing it in jars in the freezer. My next project.

This is a great recipe and I have just one thing that will make it better. An apple! I use my Kitchen Aide grinder attachment and grind it all together....I've had so many compliments on it and if there's any left, it goes great on vanilla ice cream!

This recipe has been used in my family dinners and for gifts over 60 years. The only thing I would add is this: IT NEEDS TO STAY IN THE FRIDGE AT LEAST OVERNIGHT BEFORE SERVING. It gets better with age and will keep good in the fridge over a week (only if hidden well). It will keep... but it won't last. MAKE IT ONE OR TWO DAYS BEFORE YOU WANT TO SERVE IT!!!!

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

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

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

Has anyone tried this with whole cranberry sauce?

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

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

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

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.