Cranberry, Blood Orange & Pearl Onion Relish

Cranberry, Blood Orange & Pearl Onion Relish
Servings: 8 Prep 15 mins


  • 6 blood oranges
  • 2 bags (12 ounces each) cranberries
  • 1 1/3 cups sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon allspice
  • 1 bag (16 ounces) frozen pearl onions

Make It

1. Peel blood oranges and cut away the white pith, then cut orange segments between membranes; roughly chop and set aside.

2. Place cranberries, sugar, cider vinegar and allspice in a large bowl; place half of mixture in food processor and pulse until roughly chopped. Remove to serving bowl. Repeat with remaining half of cranberry mixture, adding to mixture in serving bowl. Add pearl onions, thawed to room temperature, to food processor and pulse 2 to 3 times or until very roughly chopped. Add to mixture in serving bowl and stir in chopped blood oranges.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 243, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 61, fiber (g): 7, pro. (g): 2, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.