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Cranberry Relish

Cranberry relish with chunky cranberries, orange peel, and chopped apple—made by pulsing fruit in a food processor for a bright, textured mix. Chill time lets the sugar dissolve so the flavors meld into a spoonable relish.
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Prep Time 10 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry relish base
  • 12 oz fresh cranberries
  • 1 small orange, unpeeled, seeded and cut into chunks
  • 1 apple, cored and chopped
  • 0.75 cup sugar
  • 0.25 cup chopped pecans optional

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the cranberries in a food processor until coarsely chopped, then transfer to a bowl. Stop as soon as they look chunky, not fully smooth.
  2. Pulse the orange and apple in the food processor until finely chopped. Scrape down the processor bowl if needed so the pieces chop evenly.
Make the relish and chill
  1. Stir the orange, apple, and sugar into the cranberries until evenly combined. The mixture should look bright and chunky with visible fruit pieces.
  2. Cover and chill at 4°C (40°F) for at least 4 hours or overnight so the sugar dissolves and the flavors meld. The relish should thicken slightly as it chills.
Finish and serve
  1. Stir in the pecans just before serving. Taste and adjust consistency if needed, then serve chilled or at cool room temperature.

Notes

For the best texture, pulse the cranberries only until coarsely chopped and keep the orange-apple mixture finely chopped so it distributes through the relish. Refrigerate in a covered container for up to 5 days; the pecans can be added just before serving to keep them crisp. Freezing isn’t recommended because the fruit texture can soften after thawing. For a lower-sugar option, use a like-for-like sugar substitute designed for baking/chilling so it dissolves similarly.