Fresh & Zesty Cranberry Apple Relish
This is the ultimate no-cook cranberry relish, and it comes together in just 10 minutes. By combining tart fresh cranberries, a sweet apple (like Honeycrisp), and an entire zesty orange, this recipe strikes the perfect balance of tangy, sweet, and bright. It's pulsed in a food processor for a fantastic, chunky texture that's a world away from the canned stuff. A two-hour chill time is essential for the flavors to meld into the perfect holiday side dish.
Equipment
- Food processor
- Spatula
- Knife
- Cutting board
- Airtight container
Ingredients
- 12 oz fresh cranberries, rinsed and picked over
- 1 whole small-to-medium navel orange
- 1 sweet apple like Honeycrisp, Gala, or Fuji
- 3/4 cup granulated sugar use 1 cup if you prefer it sweeter
- 1 pinch of salt about 1/8 teaspoon
Instructions
Prep the Fruit:
- Rinse the cranberries and discard any soft or shriveled ones.
- Wash the orange thoroughly. Trim off the very top (stem end) and bottom (blossom end). Cut the entire orange (peel and all) into 8 wedges and remove any visible seeds.
- Wash the apple, remove the core, and cut it into large 1-2 inch chunks. You do not need to peel it.
Process the Base:
- Place the orange wedges and apple chunks into the bowl of a food processor. Pulse 5-7 times until they are broken down into small, gravel-sized pieces.
- Add the rinsed cranberries, sugar, and the pinch of salt to the food processor with the apple-orange mixture.
- Pulse in very short (1-2 second) bursts. Scrape down the sides of the bowl with a spatula once or twice.
- Continue pulsing 10-15 times, or until the relish has a chunky, consistent texture. Be careful not to liquefy it.
Chill and Meld:
- Transfer the relish to a non-reactive bowl or airtight container. Cover and refrigerate for at least 2 hours, or ideally overnight. This step is crucial for the flavors to meld and the sugar to fully dissolve.
Notes
Storage Tips:
Store the cranberry relish in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop, and it's often best on days 2 and 3. Serving Suggestions: A classic side dish for roast turkey or chicken. Serve alongside a holiday ham or pork roast. Spoon over a block of cream cheese and serve with crackers as an appetizer. Use as a condiment on leftover turkey sandwiches. Flavor Variations: Spiced: Add 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of ground ginger along with the sugar. Extra Zest: Add 1 tablespoon of fresh orange zest at the end for an extra pop of citrus. Nutty: Stir in 1/2 cup of toasted, chopped pecans or walnuts just before serving. Heat: Add a finely minced jalapeño (seeds removed for less heat) for a spicy-sweet kick. Pairings:
This relish pairs beautifully with rich, savory, and slightly salty foods. Main: Roast Turkey, Glazed Ham, Pork Loin, Roasted Chicken, Duck. Sides: Creamy Mashed Potatoes, Savory Stuffing, Green Bean Casserole. Cheese: Brie, Cream Cheese, Aged White Cheddar. Leftover Transformation Ideas: Sandwich Spread: Mix 1/4 cup relish with 1/2 cup mayonnaise for an amazing spread for turkey sandwiches. Glaze: Simmer the relish on the stove for 10-15 minutes until it breaks down, then use it as a glaze for pork chops or chicken wings. Yogurt Topping: Spoon over plain Greek yogurt with a sprinkle of granola for breakfast. Troubleshooting Tips: "My relish is too bitter": This usually means you didn't let it chill long enough, or your orange had an unusually thick, bitter pith. You can stir in more sugar, 1 tablespoon at a time, or add 1-2 tablespoons of maple syrup to balance it. "My relish is watery": You may have over-processed it. To fix, you can strain it through a fine-mesh sieve for a few minutes, or stir in 1 tablespoon of chia seeds and let it sit for 30 minutes to thicken. "My relish is too chunky": You didn't process it enough. You can return it to the food processor for a few more short pulses, but it's risky. I recommend just enjoying the rustic texture! Recipe Notes: Substitutions: You can swap the granulated sugar for an equal amount of coconut sugar. Maple syrup also works, but may make the relish a bit runnier. Make-Ahead: This is the perfect make-ahead dish! It needs to be made at least 2 hours in advance, but it's even better when made 1-3 days before you plan to serve it. Scaling: You can easily double this recipe. Just be sure not to overfill your food processor; you may need to process it in two batches and then combine them in a large bowl.
Store the cranberry relish in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop, and it's often best on days 2 and 3. Serving Suggestions: A classic side dish for roast turkey or chicken. Serve alongside a holiday ham or pork roast. Spoon over a block of cream cheese and serve with crackers as an appetizer. Use as a condiment on leftover turkey sandwiches. Flavor Variations: Spiced: Add 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of ground ginger along with the sugar. Extra Zest: Add 1 tablespoon of fresh orange zest at the end for an extra pop of citrus. Nutty: Stir in 1/2 cup of toasted, chopped pecans or walnuts just before serving. Heat: Add a finely minced jalapeño (seeds removed for less heat) for a spicy-sweet kick. Pairings:
This relish pairs beautifully with rich, savory, and slightly salty foods. Main: Roast Turkey, Glazed Ham, Pork Loin, Roasted Chicken, Duck. Sides: Creamy Mashed Potatoes, Savory Stuffing, Green Bean Casserole. Cheese: Brie, Cream Cheese, Aged White Cheddar. Leftover Transformation Ideas: Sandwich Spread: Mix 1/4 cup relish with 1/2 cup mayonnaise for an amazing spread for turkey sandwiches. Glaze: Simmer the relish on the stove for 10-15 minutes until it breaks down, then use it as a glaze for pork chops or chicken wings. Yogurt Topping: Spoon over plain Greek yogurt with a sprinkle of granola for breakfast. Troubleshooting Tips: "My relish is too bitter": This usually means you didn't let it chill long enough, or your orange had an unusually thick, bitter pith. You can stir in more sugar, 1 tablespoon at a time, or add 1-2 tablespoons of maple syrup to balance it. "My relish is watery": You may have over-processed it. To fix, you can strain it through a fine-mesh sieve for a few minutes, or stir in 1 tablespoon of chia seeds and let it sit for 30 minutes to thicken. "My relish is too chunky": You didn't process it enough. You can return it to the food processor for a few more short pulses, but it's risky. I recommend just enjoying the rustic texture! Recipe Notes: Substitutions: You can swap the granulated sugar for an equal amount of coconut sugar. Maple syrup also works, but may make the relish a bit runnier. Make-Ahead: This is the perfect make-ahead dish! It needs to be made at least 2 hours in advance, but it's even better when made 1-3 days before you plan to serve it. Scaling: You can easily double this recipe. Just be sure not to overfill your food processor; you may need to process it in two batches and then combine them in a large bowl.
Nutrition
Calories: 48kcalCarbohydrates: 12gFat: 0.04gSodium: 0.1mgPotassium: 0.3mgFiber: 0.001gSugar: 12gVitamin A: 0.02IUVitamin C: 0.001mgCalcium: 0.1mgIron: 0.01mg
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