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Cranberry Relish

Cranberry relish is a bright, chunky American side made by pulsing fresh cranberries, orange, and apple until finely chopped, then chilling until the sugar dissolves. Expect a fresh, tangy bite with optional pecan crunch.
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Prep Time 10 minutes
chilling 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Relish
  • 12 oz fresh cranberries
  • 1 orange small, unpeeled, seeded, cut into chunks
  • 1 apple cored and chopped
  • 0.75 cup sugar
  • 0.25 cup pecans chopped (optional)

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. Use a few short pulses so the relish stays chunky.
Chop the fruit
  1. Pulse the orange and apple in the food processor until finely chopped. Stop as soon as they look evenly chopped with small flecks of orange peel.
Mix and chill
  1. Stir the orange, apple, and sugar into the cranberries until the sugar is evenly distributed. Cover and chill in the refrigerator for at least 4 hours, or overnight, until the sugar dissolves and the flavors meld.
Finish and serve
  1. Stir in the chopped pecans just before serving. Taste and serve chilled or at cool room temperature.

Notes

For the best texture, keep cranberries coarsely chopped while pulsing orange and apple more finely so you get juicy pieces with a jammy, evenly distributed mix. Refrigerate in a covered container for up to 4-5 days; the relish is best after it has chilled overnight. Freezing isn’t recommended because the fruit can turn watery once thawed. For a lower-sugar option, replace the sugar with a 1:1 portion of a granulated no/low-calorie sweetener and chill as directed so flavors meld.