5-Minute Cranberry Relish Recipe With Fresh Orange (2024)

FAQs

What is in Publix cranberry orange relish? ›

Ingredients. Cranberries, Sugar, Orange Juice Concentrate, Potassium Sorbate (preservative), Citric Acid, Sodium Ascorbate (to Maintain Color).

To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Nutrition Spotlight

The flavors of oranges and cranberries sing joyfully together! Their health benefits also complement each other as well! This relish provides an excellent source of fiber and vitamin C that will leave your belly full and body happy!

There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.

To Freeze.

Store cranberry orange relish in an airtight container or ziptop bag in the freezer for up to 3 months. Note that the texture will be more mushy once thawed.

Yes, relish needs to be refrigerated if it is opened. If it's not opened, you can store it, unrefrigerated, in a cool dry place. But come on, no one wants warm relish. Just keep that sucker in the fridge.

And deep down, they are not so different after all: Whole cranberry sauce indeed involves whole berries. Jellied cranberry sauce goes through much the same process, but it is heavily strained, removing elements of nature — skin, seeds — that would impede its perfect silken texture.

If you don't have maple syrup (pancake syrup WILL NOT do, y'all), try honey or a more neutral sweetener like agave syrup, brown rice syrup, or even simple syrup. All of these syrupy ingredients are a perfect quick fix for bitter cranberry sauce.

Do you heat up cranberry relish? ›

It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.

"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.

The Bottom Line. If you have diabetes, you can still enjoy cranberry sauce, but with a few considerations. First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added.

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected. Again, more time on the stove will fix this problem.

Our Fresh Cranberry Sauce is made with three, simple ingredients: whole cranberries, sugar, and water. These simple, straightforward ingredients are stirred together and brought to a boil just until the cranberries pop, yielding a sauce that's wholly uncomplicated and incomparably delicious.

Ingredients. Water, Orange Juice Concentrate.

Canned cranberry sauce is the jellied or semi-jellied product prepared from clean, sound, matured or fairly well-matured cranberries; a sweetening ingredient or sweetening ingredients, and water.