Cranberry-Orange Relish

330 12 servings, 1/2 cup (125 mL) each
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12 servings, 1/2 cup (125 mL) each

This Cranberry-Orange Relish pairs well as a salad or condiment with classic Thanksgiving dishes—but it's so good, you might want to save it for dessert too!

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What You Need

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Make It

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  • Process cranberries in food processor until finely chopped; spoon into medium bowl. Stir in sugar.
  • Mix dry jelly powders and cinnamon in large bowl. Add boiling water; stir 2 min. until jelly powders are completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened. Stir in cranberry mixture and oranges. Spoon into 6-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

How to Unmold the Relish

Dip knife in warm water, then run it around edge of mold to loosen relish from side of mold. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull relish from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate, then shake to loosen relish. Gently remove mold. If relish is still not ready, return mold to warm water for another 5 sec., then repeat.

Special Extra

Stir 1/2 cup toasted walnut pieces into the jelly mixture along with the cranberries and oranges.


If you don't have a mold, you can prepare this delicious relish in a 2-qt. bowl sprayed with cooking spray instead.


  • 12 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 12 servings, 1/2 cup (125 mL) each
Calories 110
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 75mg
Carbohydrate 26g
Dietary fibre 2g
Sugars 23g
Protein 1g
Vitamin A 2 %DV
Vitamin C 15 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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