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Overhead photo of cranberry relish in a large white bowl
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Cranberry Relish

Cranberry relish is quick and easy to make, and is packed with tons of tart and sweet flavor. Made with oranges, apples, fresh cranberries, and just the right amount of sweetness, this holiday side dish keeps well, too, so it’s great to make ahead.
Course Side Dish
Cuisine American
Keyword christmas dinner, holiday recipe, thanksgiving dinner
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 92kcal

Equipment

  • Food processor (or very sharp knife and cutting board - see Notes)
  • Large bowl
  • Plastic wrap

Ingredients

  • 1 orange unpeeled, cut into 4 or 8 wedges
  • 1 tart apple cored, chopped
  • 1 12-ounce bag cranberries fresh or frozen
  • ¾-1 cup sugar plus more as needed, see Notes
  • 1 pinch cinnamon

Instructions

  • Add orange to food processor and pulse until just chopped. Orange peel should be in very small pieces.
    Pulsed orange in food processor
  • Add chopped apple and cranberries. Pulse until all fruit is roughly chopped.
    Apple and cranberries in food processor
  • Transfer cranberry relish to large bowl. Stir in sugar and cinnamon, cover with plastic wrap, and chill in refrigerator at least 1 hour. Serve chilled or at room temperature.
    Cranberry relish in food processor bowl

Notes

  • No Food Processor: You can make this relish without a food processor. You'll need a really sharp knife, a cutting board, and a fair amount of patience. Chop the fruits by hand until they're very, very fine. Place them in a bowl, stir in sugar and cinnamon, and chill at least one hour.
  • Sugar: I typically use 1 cup sugar, which makes the relish nice and sweet while still keeping it a little tart.
  • Pulsing: Be careful not to overdo the pulsing. You want the fruits to be chopped, not puréed. This should have a chunky relish consistency, not a liquidy sauce consistency.
  • Make it Added Sugar Free: Use your favorite sugar substitute (like granular Swerve). Some sugar substitutes are sweeter than traditional sugar, so start with just ½ cup, then taste and add more if needed.
  • Make it Paleo: Use coconut sugar or honey instead of traditional white sugar. Be sure to adjust the amount used depending on your specific substitute.
  • Make it Low Carb: Use granular Swerve instead of traditional white sugar.
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, with ¾ cup sugar. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg | Net Carbs: 23g