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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 42.3
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.2 g

View full nutritional breakdown of Zesty Orange-Cranberry Sauce (Relish) calories by ingredient
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Zesty Orange-Cranberry Sauce (Relish)

Submitted by: CHEF_MEG
Zesty Orange-Cranberry Sauce (Relish)

Introduction

Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!
Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!

Number of Servings: 18

Ingredients

    3/4 c sugar
    1/2 lemon, juiced
    2 oranges, zest and fruit, discard pith and membrane
    2 c cranberries, fresh or frozen
    1/4 t cinnamon, ground
    pinch cloves, ground

Tips

This is great atop Thanksgiving turkey, holiday ham or chicken breast. Use it atop oatmeal, yogurt or ice cream!
(Learn how to segment and zest an orange.)

Have a Healthier Holiday:

Torch Calories with the Turkey Burner Workout!

Healthy Family Fun for Thanksgiving

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Directions

Remove the zest from the two oranges using a zester or a small knife. Place the zest, sugar, and 3/4 cup of water into a saucepan. Bring to a simmer and cook for 5 minutes. Add cranberries and continue to cook until the cranberries start to pop, about 2 minutes. Transfer entire mixture to the bowl of a food processor. Add the oranges and spices to the mixture. Process until mixture is combined. Transfer to a plastic or glass container and refrigerate, covered, for 12 hours.
A serving is 2 tablespoons.






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Member Ratings For This Recipe


  • Good
    44 of 47 people found this review helpful
    I use a bag of berries, sub the sugar with splenda, use one large or two small navel oranges, , put all in processor, , store in bowl,, fits great in my diabetic/high BP, high cholesterol/allergy diet!! Maybe I will add some cinnamon to some this year for a change! - 11/10/09

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  • 27 of 27 people found this review helpful
    We grind up a bag of cranberries, 1 orange, 1 apple, 1 cup walnuts. Everthing is put into a container and we add 1 cup sugar and and put into refridgerator till we are ready to eat! It is so yummy on turkey sandwiches too! - 11/16/09

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  • Very Good
    25 of 25 people found this review helpful
    I also do a similar one but even the recipe is too much sugar for me. Yes, cranberries are tart, but I HATE super sweet sides. When I use a half a cup of sugar, it tastes fine and when I bring it to whomever is doing thanksgiving, there is NEVER any leftovers. - 11/12/09

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  • 21 of 32 people found this review helpful
    I really hate it when people list something like this as 18 servings. So what do we do? Set out 18 dishes and try to evenly divide it? Why not say 1 tbs or something? Grrrr. - 3/7/11

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  • 18 of 18 people found this review helpful
    ADD APPLE, CELERY AND NUTS AND LEAVE OUT THE CLOVES AND IT'S JUST WHAT MY GRANDMOTHER USED TO MAKE AND I MAKE NOW!
    SOMETIMES I ADD CRANBERRY JELLO AND PUT IT IN A BEAUTIFUL MOLD FOR COMPANY (REDUCE THE SUGAR IF YOU DO THAT). - 11/22/09

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  • 18 of 19 people found this review helpful
    no need to cook - i make a raw recipe (healthier anyways) - 1 bag of berries, 1 orange, including a good amount of the peel "zested" and cinnamon. i use honey instead of sugar. - 11/16/09

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  • 18 of 18 people found this review helpful
    This reminds me of the Cranberry/Orange relish my mother used to make, but we never used the lemon, cloves or cinnamon. The recipe was on the bags of cranberries we bought and we also used the entire orange. We'd put everything but the sugar into a meat grinder, then add the sugar after. - 11/10/09

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  • Incredible!
    16 of 16 people found this review helpful
    I have never liked cranberry sauce, due to the tarty flavor. I made this dish as my contribution to Thanksgiving meal. I chose not to use the food processor, b/c I wanted the chunky homemade appearance. The orange in it made a wonderful citrus taste. Delicious! I received rave reviews! - 11/28/09

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  • Incredible!
    16 of 16 people found this review helpful
    I made this using frozen cranberries that I had on hand and 2 cans of mandarin oranges. I used the juice from the oranges (simply water and sugar) So I used less sugar very easy it was great tasting! - 11/27/09

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  • 9 of 9 people found this review helpful
    I make mine with 1/2 c. maple syrup, 1/2 c. of cran-raspberry juice, zest of 1 orange, 1 diced apple and 1 bag cranberries. After boiling, I toss in a 1/2 c of walnuts. Delicious and not too sweet. I'll try the orange and lemon juices from this recipe instead of cran-raspberry and see how it is. - 11/22/09

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  • 7 of 7 people found this review helpful
    i do mine by the bag 1 cup water and 1 cup of sugar (yes i once used splenda and had to throw it away) and cook until the berries pop any leftovers go on oatmeal in the morning assuming it's not all gone - 11/22/09

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  • Incredible!
    6 of 6 people found this review helpful
    I made and served it at thanksgiving. Everyone loved it. My husband used the leftovers for an ice cream topper. - 12/4/09

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  • Incredible!
    6 of 6 people found this review helpful
    I made the recipe as the ingredients were listed and my family raved about it. We will be making this side dish again next year. - 11/26/09

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  • 6 of 6 people found this review helpful
    I know there is no such thing as a stupid question but this one is on the border probably. What is the orange zest? The peel or the outside part? - 11/22/09

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  • 6 of 6 people found this review helpful
    I do a similar recipe but only one orange and I also add some chopped dried apricots. No cinnamon or cloves. - 11/10/09

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  • Incredible!
    4 of 4 people found this review helpful
    Orange zest is the orange peel on the outside not the white stuff if you can avoid it. Love cranberry sc. - 2/18/11

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  • 4 of 6 people found this review helpful
    I just bought fresh cranberries and was looking for a recipe. Thanks - 11/22/09

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  • Incredible!
    3 of 3 people found this review helpful
    awesome - 10/11/10

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  • Very Good
    2 of 4 people found this review helpful
    I'm diabetic so change the sugar to Splenda then it's doable. - 11/22/09

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  • 2 of 3 people found this review helpful
    I bet leftovers would be good on yogurt and on peanutbutter sandwich - 11/22/09

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  • 2 of 3 people found this review helpful
    mine is similar, I add more spices and cook longer. I don't put it through the blender though. I tend to make it tarter than the store bought. - 11/14/09

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  • 1 of 1 people found this review helpful
    If putting it in a food processor which to me means we are grinding it up... why are there whole cranberries in the picture???

    And are you using the juice of the oranges? I don't like oranges so I am not familiar with discard pith and membrane.

    wish there was a video! - 11/24/11

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  • Very Good
    1 of 3 people found this review helpful
    I had to look up 'zest'. If it works out I'll make more for Thanksgiving. - 11/22/10

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  • 1 of 6 people found this review helpful
    I needed a good recipe for cranberries ! - 11/22/09

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  • Very Good
    1 of 2 people found this review helpful
    Never made my own before, but will make some this year.
    sounds very good. Thank you. - 11/22/09

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  • 1 of 2 people found this review helpful
    I'm making this raw tomorrow. Thanks for the suggestion about the oranges. Perfect! - 11/22/09

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  • 1 of 1 people found this review helpful
    i WILL TRY THIS ONE, i USUALLY MAKE THE TYPICAL CRANBERRY ORANGE RELISH. THIS ONE WILL BE LITER IN CALORIES ALSO!! - 11/11/09

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  • Very Good
    1 of 1 people found this review helpful
    It is very similar, but how close, I am not sure, I did do the grinding of the cranberries in the meat grinder for my grandma. I know we used orange juice and orange zest, I am pretty sure we didn't use the lemon, cook or use cloves. It was very good but whose Grandma's recipes aren't? Thank you. - 11/11/09

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  • This is wonderful. I always hated canned cranberry sauce, so I never really ate it. Now this, I love. I will use less sugar next time as I prefer it a bit more tart. And yes, the cranberries definitely pop (and splatter), so you may want to cover the pot with a lid when they start popping. - 11/29/13

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  • I do mine raw, like WILDFIRE STAR with the whole bag of cranberries, an apple, an orange, cup of walnuts through the grinder, then add 1/4 cup honey and 3 stalks of finely diced celery. And it IS great on turkey sands...or just to eat by the spoonful! - 11/25/13

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  • I all ways make my own I use 2 bounds cranberries 2 cups sugar 2 tablespoons lemon and rum One cup orange juice Cook till thick Put in one cup jars and put in caner for 15 minutes Make sure jars seal - 10/23/13

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  • used to make - 10/14/13

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  • Here I am again, for the third time, making this relish. Love it. - 5/17/13

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  • I had to decide a serving was 6 tablespoons due to the pure yumminess. thanks
    - 1/23/13

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  • I am gonna make this. I am sure my husband will enjoy this as well as I will. - 12/6/12

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  • As per the Ocean Spray web site, sugar is what releases the pectin in the cranberries to make them gel. I experimented a bit with combining sugar and Splenda, and the 3/4 cup of sugar was the minimum I could use - otherwise I just got hot cranberries. Yummy though, and very easy! - 12/1/12

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  • This is similar to a recipe I've used for years. I'm glad to see Pickie98's comments about Splenda. I've not used it much. Pickie98, I presume you cooked the mixture. Was the cooking before or after you processed the mixture? - 11/30/12

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  • Instead of running it through the processor, I just kept cooking it till the berries all popsed. It turned into a nice chunky jell and tasted marvelous. Great served hot on biscuits. - 11/24/12

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  • I used 1 cup sugar. This is the best cranberry relish ever. EVER. - 11/24/12

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  • The only thing I changed was I put in 1/4 cup sugar and 3/4 cup stevia. Love it will make it again. - 11/23/12

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  • Awesome!!! Even family members who aren't cranberry eaters liked this. Also made a batch with one orange and one apple, used orange and cranberry juice instead of water and doubled the spices - the apple helped it set up well! - 11/23/12

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  • I was concerned this was too watery after making it but it was better once it sat for over 12 hours. It was sweet.. which I like but I might try cutting that back and going with Splenda next time. Going to try it over ice cream with some of the leftovers. - 11/22/12

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  • Delicious! I made this for Thanksgiving this year and it was terrific! Will definitely make again! - 11/22/12

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  • Good stuff! - 11/22/12

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  • I made this today (Thanksgiving). It is DELICIOUS but doesn't look anything like the picture which is annoying. I think they must have just used some web pic. I had to use brown sugar because we were out of white, it was wonderful that way. - 11/22/12

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  • Yum! Yum! Yum! I haven't even cooled this and it is delicious, - 11/22/12

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  • I made this last night and it was really good, however my husband doesn't care for cinnamon or clove so I left that out. The orange really brings a brightness to the tarty cranberries and gives them new life. Definatly a keeper! - 11/22/12

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  • This is outstanding! I substituted an apple for one of the oranges and added some walnuts - YUM! I love it! - 11/21/12

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  • I'm attempting to make this right now... the ingredient list includes lemon, but the instructions never tell what to do with it. ???
    - 11/21/12

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  • @MRSCHAD: It's written right there that one serving is 2 tablespoons... So no need for the bad comment. - 11/20/12

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  • Good to have a basic cranberry relish recipe rather than canned. Additional suggestions were great, too. I always reduce sugar whenever I can (diabetic husband) and my extended family likes the tarter taste better anyway. - 11/20/12

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  • excellant so yummy
    it's this every year from now on - 11/19/12

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  • Please make an effort to research the health risk of Splenda. Sucralose is a chlorinated hydrocarbon and very toxic, proven in clinical studies. It was developed as a pesticide like aspartame. - 11/19/12

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  • Wow! That's a TON lOAD of sugar!!! - 11/19/12

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  • I just made this, but forgot a couple ingredients. I substitute Splenda for the sugar because there are some of us at church that can't have sugar. I made enough for here at home, too, and I think I will add the other ingredients so it will taste better. - 11/19/12

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  • How can i make this without oranges? I want a healthy version of the canned stuff. PLEASE HELP!, - 11/19/12

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  • sound like a winner to me - 11/19/12

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  • I used a spoon instead of of a processor and the small hole side of a box style cheese-grater instead of a zester. I also made the recipe X 6 because the berries are in season & cranberry sauce freezes beautifully! It is way, way better than craisins on oatmeal. - 11/9/12

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  • This looks awesome and I can't wait to try it. I LOVE fresh cranberries and have been looking for a way to lighten up the recipe that I ususally use. This is perfect! - 10/28/12

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  • Too much sugar for me! Would use Tuvia instead of splenda! - 10/25/12

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  • I've been making cooked cranberry sauce for years using splenda in place of sugar. Started adding cinnamon the past year or so. Adds a great flavor. Keeps a long time in Frig.( I live alone) for a long time. Also add a tablespoon or 2 to non-fat (Fage)yogart. Delicious. Only 23 calories for 1/2 cup. - 10/25/12

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  • I did use Splenda in this recipe, but did not change anything else. Delicious!!! - 10/25/12

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  • This is one of my favorite things...love the clove and usually add a little extra - yummmy - 10/25/12

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  • I always make my own fresh cranberries, and I use even less sugar. I like it tart and with less sugar. The cinnamon is something new for me! Thanks! - 10/25/12

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  • Sounds great! I look forward to drying this. - 10/25/12

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  • made this last year for thanksgiving and it was quite the hit! and it made a ton! - 10/25/12

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  • How is this healthy with adding 3/4 cup white sugar? I would suggest omitting the white sugar and adding a sugar free apple butter that is sweetened with a fruit juice or just adding sweet, delicious, honey! Thumbs down on the original version and shame on you for publishing it this way!!!

    - 10/25/12

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  • When I buy a bag of fresh oranges I always zest ones just before eating and store the peels ( I use a veggie peeler ) in a ziploc baggie in the freezer. - 10/25/12

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  • We add 1 cup of wild blueberries to our mixture to up the antioxidants. It is so good and my family won't eat the can any more. - 10/25/12

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  • Has anyone tried substituting Truvia for the sugar? It would bring it down to 10 caloriesper serving and make it very diabetic friendly - 10/25/12

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  • This is similar to my Cranberry/Mandarin Chutney. I don't put mine in a food processor though. We like chunky chutney. - 10/25/12

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  • I make a raw cranberry relish that is out of this world good. I have never tried to make a cooked version tho. - 10/8/12

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  • I'm still trying to figure out what to do with the 1/2lemon, juiced! I added the juice to the water, sugar and zest mixture. It looks good, without as much sugar as the usual recipe on the cranberry bag. We'll see how well my family likes it tomorrow.

    - 12/25/11

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  • Was wondering about what to do with my fresh cranberries. Thanks. - 11/30/11

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  • This is very good and quite easy to prepare!! - 11/28/11

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  • Yummy, but next time would leave out the spices - 11/27/11

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  • I made this for Thanksgiving this year, and it was great! Very tasty with the turkey! This recipe makes a lot of relish, so send some home with your family! - 11/27/11

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  • Absolutely loved this! First time ever making cranberry relish from scratch. It was much easier than I thought. - 11/26/11

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  • This was so good. - 11/26/11

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  • I didn't have any oranges so I used some clementines. This was an easy recipe and it came out great! - 11/25/11

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  • My family raved about this new tradition. I left out the lemon juice (forgot) and used one large navel orange. Very good. Husband even said I could use it for chicken! - 11/25/11

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  • Used a blend of this recipe using some of the rating comments. It was quite tasty! (did not cook it) - 11/25/11

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  • We loved it! -All- my picky family! It is now in the to-be-repeated file, with acclamation. But I forgot the lemon juice, family said tart enough without. - 11/24/11

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  • I really liked this rellish. It wasn't really sweet like caned cranberry sauce. I added 1/2 cup of dried craisins and 1/3 cup pecans to it - 11/24/11

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  • Wow! This is so good! - 11/24/11

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  • Um...when does the lemon go in? - 11/24/11

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  • Does it gel up after being in the fridge, it was pretty juicy coming out of the blender? - 11/23/11

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  • My 1st try at homemade and it is heavenly!!!! Initially sweet, but a nice tart aftertaste! YUM! Gonna try next time w/Splenda. One question... I do not see where you add the lemon juice? I assumed w/the cranberries. - 11/23/11

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  • This recipe is very citrus-y so if you don't like oranges I'd cut that down by at least half! I liked it the way it was listed! My husband thought the orange was too much so he cooked up another cup of cranberries and added that without processing. - 11/23/11

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  • Very yummy and so simple! - 11/23/11

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  • delicious! - 11/22/11

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  • I like this--but without the cloves- - 11/22/11

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  • Yum! - 11/22/11

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  • I use only 1/2 c sugar, 1 bag of cranberries, unflavored gelatin, then add chopped, fresh rosemary, lime pulp, and pecans. Delish!
    - 11/22/11

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  • It says right at the bottom of the recipe that a serving size is 2 Tblsp's.

    You need to carefully read the whole recipe before complaining about the serving size.

    I have never made the cranberry relish, just cooked the whole berries and added sugar but I am going to make this for our dinner. - 11/22/11

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  • So excited about the recipes for "raw" cranberry relish. Will use this recipe AND will make the uncooked version also. - 11/22/11

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  • 0 of 1 people found this review helpful
    Want to try Wildfire Star - 11/22/11

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  • Why does everyone put down jellied cranberry...I love it. - 11/22/11

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  • Cranberry sauce/relish is the easiest thing in the world to prepare. I have no idea why anyone would purchase this. I make something very similar to the recipe above, but also add a few pieces of peeled fresh ginger. Delicious! - 11/22/11

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  • the Homemade Cranberry Sauce or Relish is so much better than the canned ones you buy in the store. Will try more of the recipes out during the holidays. God Bless You and Have a Wonderful Week. - 11/9/11

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