This Cranberry Relish is a super fresh and delicious way to have cranberries when they are in season! The best part is you don’t need to cook them at all. The cranberries, apple, orange juice and zest and spices get blended up right in a food processor. Couldn’t be easier!
Unlike a Traditional Cranberry Sauce that is more of a jelly-like texture, this Cranberry Relish is raw and textured.
Serve this Cranberry Relish as a side dish during Thanksgiving and Christmas. Leftovers are great on turkey sandwiches, salads and even ice cream!
Ingredients
Just a couple simple ingredients to make this fresh Cranberry Relish;
Fresh Cranberries: This is not the time for frozen or canned cranberries. You will want fresh raw cranberries.
Granny Smith Apples: These are nice and firm and tart, they pair perfectly with the tart cranberries.
Sugar: Cranberries and green apples are very tart so it is essential that you add sugar. Start with a ½ cup and add more as you like to suit your taste.
Orange: Make sure you zest the orange before squeezing the juice. A microplane makes quick work of getting the zest. Use the juice and pulp from the orange too.
Clove and Cinnamon: These two spices lend a holiday flavor to your Cranberry Relish.
More Cranberry Recipes
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Cranberry Relish Recipe
Equipment
Ingredients
- 12 oz fresh raw cranberries (about 3 ¼ cups)
- 1 small granny smith apple cored and cut into 2 inch pieces (no need to peel)
- ½ cup granulated sugar more as desired
- ¼ cup fresh orange juice pulp is great too!
- zest of 1 navel orange
- pinch of ground cinnamon and ground clove
Instructions
- Place all the ingredients in the bowl of a food processor fitted with the blade. Pulse everything about 20-25 times so that it blends down into a fine crumble. Be sure not to over-blend, you want it to be like a relish, not a puree.12 oz fresh raw cranberries, 1 small granny smith apple, ½ cup granulated sugar, ¼ cup fresh orange juice, zest of 1 navel orange, pinch of ground cinnamon and ground clove
- Taste for additional sweetness or spices!
- Transfer to a bowl and refrigerate for 30 minutes, up to 24 hours.
- Serve as a fresh, tart side dish! Great at Thanksgiving and Christmas.
Make Ahead
- This dish can be made up to 3 days ahead and stored in an airtight container in the fridge. Give it a good stir before serving.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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