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Cranberry Relish

Cranberry relish with orange and apple is a bright, chunky no-cook side that softens slightly as it chills. Pulse the fruit in a food processor, then chill until the sugar dissolves for a glossy, spoonable texture.
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Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Cranberry relish
  • 12 oz fresh cranberries Use fresh for the best bright, tart flavor.
  • 1 small orange Unpeeled, seeded, and cut into chunks.
  • 1 apple Cored and chopped.
  • 0.75 cup sugar Helps dissolve during chilling.
  • 0.25 cup pecans Optional; chop and stir in right before serving.

Equipment

  • 1 food processor

Method
 

Chop the cranberries
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer to a bowl.
Chop the orange and apple
  1. Pulse the orange and apple in the food processor until finely chopped.
Combine and chill
  1. Stir the chopped orange, chopped apple, and sugar into the cranberries until evenly combined.
  2. Cover and chill at 40°F for at least 4 hours or overnight so the sugar dissolves and the flavors meld, with the relish becoming glossy and thicker as it sits.
Finish and serve
  1. Stir in the pecans just before serving so they stay crisp.

Notes

Pro tip: use the unpeeled orange for fragrant peel flecks, and keep the relish covered while it chills to prevent drying. Refrigerate in a covered container for up to 5 days; freeze not recommended because the fruit texture softens after thawing. For a lighter option, substitute 1:1 sugar alternative made for baking/refrigeration, but still allow the full chilling time to help it dissolve.