Cranberry-Onion Relish

Cranberry-Onion Relish

1 Review
From: EatingWell Magazine, Holiday Issue 1995

Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.

Ingredients 16 servings

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  • 1 large Spanish onion, peeled, quartered and sliced
  • 2 tablespoons sugar
  • 1 teaspoon extra-virgin olive oil, or canola oil
  • 1½ cups cranberries
  • ¼ cup orange juice
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoons balsamic vinegar
  • ¼ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 375°F. Toss onions with sugar and oil in a shallow 2-quart baking dish. Bake, uncovered, until the onions are very tender and golden, 1 to 1¼ hours, stirring every 15 minutes.
  2. Transfer the onion mixture to a medium saucepan and add cranberries, orange juice and zest, vinegar and salt. Cook, stirring, over medium heat until the cranberries are tender and the mixture is thickened, 5 to 10 minutes. Let cool.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 38 calories; 1 g fat(0 g sat); 1 g fiber; 8 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 6 g sugars; 28 IU vitamin A; 8 mg vitamin C; 7 mg calcium; 0 mg iron; 74 mg sodium; 64 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 1

October 22, 2014
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By: EatingWell User
something wrong with this recipe I made this according to the recipe but after 45 min in the oven the onions were burning. I made up the relish and had to add some sugar and some honey to make it palatable. it is still very tart. Pros: was able to rescue it - very tart Cons: either the temperature of the oven is incorrect - should be 250? or time is incorrect, maybe 15 min
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