Go Back

Cranberry Relish

Cranberry relish with a bright, chunky texture made by pulsing fresh cranberries, orange, and apple into small pieces. Chill until the sugar dissolves for a spoonable bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
chill time 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries Use fresh berries for the best bright flavor and texture.
  • 1 small orange Unpeeled, seeded, and cut into chunks.
  • 1 apple Cored and chopped.
  • 0.75 cup sugar
  • 0.25 cup chopped pecans Optional; stir in just 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. Keep pulsing in short bursts so the relish stays chunky.
Chop the fruit
  1. Pulse the small orange and the apple in the food processor until finely chopped. Stop and scrape down as needed so the pieces are evenly small.
Mix and chill
  1. Stir the orange, apple, and sugar into the coarsely chopped cranberries. Mix until the sugar is moistened and distributed.
  2. Cover and chill the relish at 4°C (40°F) for at least 4 hours or overnight. The sugar should dissolve and the flavors should meld as it chills.
Serve
  1. Stir in the chopped pecans just before serving. This keeps the pecans crisp and visible in the relish.

Notes

Pro tip: Chill time matters—overnight yields the smoothest sugar dissolve without turning the fruit mushy. Refrigerate in a covered container for up to 5 days; freeze is not recommended because the texture can soften after thawing. For a less-sweet option, use a reduced amount of sugar and expect the relish to be tarter with less syrupy texture.