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Cranberry Relish

Cranberry relish made by pulsing fresh cranberries, orange, and apple into a bright, chunky mixture, then chilling until the sugar dissolves. A simple no-cook side dish with crisp fruit texture and optional pecans for 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: 133
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Citrus and fruit
  • 1 orange, unpeeled, seeded and cut into chunks
  • 1 apple, cored and chopped
Sweetener and add-ins
  • 0.75 cup sugar
  • 0.25 cup chopped pecans optional

Equipment

  • 1 food processor

Method
 

Chop the cranberries
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer them to a bowl. Keep a chunky texture so the relish stays crisp.
Chop the orange and apple
  1. Pulse the orange and apple in the food processor until finely chopped. Stop as soon as the pieces look evenly broken down.
Mix and chill
  1. Stir the finely chopped orange, apple, and sugar into the coarsely chopped cranberries. Mix until the sugar coats the fruit.
  2. Cover and chill the relish for at least 4 hours or overnight, until the sugar dissolves and the flavors meld. Refrigerate for the best texture and taste.
Finish and serve
  1. Stir in the chopped pecans just before serving. Fold gently so the relish remains bright and chunky.

Notes

Pro tip: for the most even texture, pulse in short bursts and check often—cranberries should remain coarsely chopped. Refrigerate in a covered container for up to 5 days. Freezing is not recommended because the fruit texture can soften. Dietary swap: substitute a 1:1 sugar substitute designed for baking/conversion, but chill time may need to be slightly longer for proper dissolving.