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Cranberry Relish

Cranberry relish made with coarsely chopped fresh cranberries, finely pulsed orange and apple, and a quick sugar stir that chills until the flavors meld. Bright, chunky texture with orange peel flecks and optional pecans for crunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry relish
  • 12 oz fresh cranberries Fresh, rinsed and dried.
  • 1 small orange Unpeeled; seeded and cut into chunks.
  • 1 apple Cored and chopped.
  • 0.75 cup sugar Regular granulated sugar.
  • 0.25 cup chopped pecans Optional; add right before serving.

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the cranberries in a food processor until coarsely chopped, then transfer them to a bowl.
  2. Pulse the orange and apple in the food processor until finely chopped.
Combine and chill
  1. Stir the orange, apple, and sugar into the cranberries until evenly combined.
  2. Cover and chill for at least 4 hours or overnight so the sugar dissolves and the flavors meld.
Finish and serve
  1. Stir in the pecans just before serving for added crunch.

Notes

For the best texture, keep the cranberries coarsely chopped while pulsing the orange and apple finely. Chill time is what turns this into a cohesive relish—plan for at least 4 hours, or overnight. Refrigerate in a covered container up to 4 days; freeze is not recommended since the fruit texture softens. For a lower-sugar option, use a 1:1 sugar substitute that is labeled for dissolving like sugar.