Introduction

Cranberry relish is a vibrant and tangy condiment perfect for holiday feasts or any occasion that calls for a fresh, fruity boost. Combining tart cranberries, crisp apples, and zesty orange, this simple recipe comes together quickly and adds a burst of flavor to your table.

This image shows a close-up of a white bowl filled with a chunky fruit mixture that appears to be a homemade cranberry sauce. The sauce is a mix of deep red, orange, and light yellow pieces with a soft, slightly wet texture. The bowl is placed on a white marbled surface, creating a clean and bright background that highlights the glossy, textured fruit mixture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rinsed raw cranberries
2 peeled and cored tart green apples, cut into thick slices

1 large whole seedless orange, peel ON, cut into sections
1 to 2 cups granulated sugar (adjust based on sweetness preference)

Instructions

Step 1: Prepare your grinder or food processor. If using an old-fashioned grinder, attach the medium-sized plate and set it securely over a large bowl to catch the ground fruit. Alternatively, use a KitchenAid grinder attachment or a food processor; if using a food processor, pulse carefully to avoid turning the mixture to mush. Chopping finely by hand is possible but more challenging.
Step 2: Push the cranberries, orange sections (including the peel), and apple slices through the grinder, alternating the fruits as you go to mix flavors evenly. If using a food processor, pulse the mixture to your desired consistency.

Step 3: Transfer the ground fruit to a bowl and stir in the sugar, starting with less than 1 cup. Add more sugar in 1/4 cup increments until the relish reaches your preferred sweetness.
Step 4: Let the mixture sit at room temperature for about 45 minutes to allow the sugar to dissolve fully and the flavors to meld.
Step 5: Store the cranberry relish in the refrigerator until ready to serve. It’s delicious chilled or at room temperature.

Tips & Variations

For a smoother texture, pulse the fruit more in the processor but avoid over-processing to keep some bite.
Add a pinch of cinnamon or a splash of fresh lemon juice for extra depth of flavor.
Use less sugar or substitute with honey or maple syrup for a natural sweetness alternative.

If you don’t have a grinder, finely chopping the fruit by hand is an option, though it will take more time.

Storage

Store the cranberry relish in an airtight container in the refrigerator for up to 1 week. The flavors develop further with time, making it even better after a day or two. Reheat is not necessary; this relish is typically served cold or at room temperature.

How to Serve

A close-up of a fluffy, chunky mixture piled in a white bowl with visible bits of red, orange, and translucent pieces creating a textured, juicy look. The mixture shows layers of finely chopped or grated fruit with a bright red base interspersed with softer, lighter colored bits, possibly fruit pulp or zest, giving it a rough and sticky texture. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cranberry relish ahead of time?

Yes, cranberry relish can be made a day or two in advance and stored refrigerated. This allows the flavors to meld and often improves the taste.

What can I use if I don’t have a grinder or food processor?

You can finely chop the cranberries, apples, and orange by hand. It will take more time and effort, but it still produces a delicious relish with a chunkier texture.