Cranberry and Blood Orange Relish

From the kitchen of Carly

Tart cranberries meet sweet blood orange in this jewel-toned relish. Fresh segments add brightness and texture to the smooth-chopped base, creating layers of citrus complexity. Make it ahead, let the flavors meld overnight, and bring to room temperature for serving.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 blood oranges
  • 11 12-ounce bag fresh cranberries
  • 12/3 cup sugar

Instructions

  1. Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). Set bowl with blood orange segments aside. Cut remaining unpeeled blood orange into 8 pieces and place in food processor. Add fresh cranberries and 2/3 cup sugar; using on/off turns, blend until mixture is finely chopped. Transfer relish to medium bowl; stir in blood orange segments. Cover and refrigerate relish overnight. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.