0 (0)

Sauces and Condiments

Cranberry-orange relish

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 30 minutes | Makes 4 cups
  • 1 (3/4-pound) package cranberries
  • 1 cup sugar
  • 1 cup water
  • 6 oranges, peeled and cut in sections
  • 1/2 red onion, thinly sliced
  • 1/3 cup cilantro, coarsely chopped
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • Salt, pepper

Step 1Bring cranberries, sugar and water to boil in saucepan and simmer 15 minutes until cranberries are cooked to thick sauce. Transfer to bowl to cool.

Step 2When cooled, add oranges, onion, cilantro, olive oil, vinegar and salt and pepper to taste. Mix well. Chill until ready to serve.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments



Bird funk and chicken liver butter
Sephardi syrup
Piments pour viandes froides (Peppers for cold meats)