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Cranberry Relish

Cranberry relish that’s bright and chunky with orange peel and apple, made by pulsing fresh cranberries and fruit in a food processor. Chill time lets the sugar dissolve and the flavors meld for a crisp, spoonable side.
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Prep Time 10 minutes
chilling 5 hours
Total Time 5 hours 10 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, and 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 fruit
  1. Pulse fresh cranberries in a food processor until coarsely chopped, then transfer to a bowl with a chunky, red-speckled texture.
  2. Pulse the orange and apple in the food processor until finely chopped, stopping to scrape down if needed for even pieces.
Combine and chill
  1. Stir the orange, apple, and sugar into the cranberries until the sugar is evenly distributed.
  2. Cover and chill the relish at 40°F (4°C) for at least 4 hours or overnight so the sugar dissolves and the flavors meld, stirring once during the first 2 hours if possible.
Serve
  1. Stir in the chopped pecans just before serving for added crunch and a fresh, nutty finish.

Notes

Pro tip: use the unpeeled orange for fragrant flecks of peel, and chill long enough for the sugar to fully dissolve—at least 4 hours, preferably overnight. Store covered in the refrigerator for up to 3 days; the texture softens slightly over time. Freezing is not recommended because the relish can get watery after thawing. Dietary swap: for a lower-sugar option, replace sugar with a 1:1 blend of granulated sugar substitute (use package directions) and chill as directed.