Cranberry and Blood Orange Relish

prep time: 10


  • 4 blood oranges
  • 1 12-ounce bag fresh cranberries
  • 2/3 cup sugar


Cut off all peel and white pith from 3 blood oranges. Using a 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. Pulsing, blend until mixture is finely chopped. Transfer relish to medium bowl, stir in blood orange segments. Cover and refrigerate relish overnight. Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.