This recipe for cranberry orange relish is a family favorite and comes from my Aunt Rebecca (hi Rebar!). It takes only a minute or two to make, and delicious on its own or with turkey for the big day. It’s not Thanksgiving without this delicious relish in our home and many I know don’t have a cranberry sauce recipe they love so thought it would be fun to share.

I love it served in mini clementines because well, they’re adorable, and it’s the perfect serving amount (about 2 T fit in each).

Photography and styling by Liz Stanley. Assisted by Isabelle Ambler

Cranberry Orange Relish
1 bag of fresh cranberries
1 cup of orange juice concentrate
1 T of orange zest (optional)
1/4 cup of powdered sugar
2 T of lemon juice
1/8 cup of pecans

Blend up all the ingredients together but make sure it’s not too fine, you want to keep it chunky. So just a few pulses in your food processor or mixer.

Hollow out mini clementines for a vessel that’s the perfect serving size