- raw cranberries 2 cups
- granny smith apples, peeled, cored, and diced 2
- peel-on seedless orange, cut into sections 1
- Granulated sugar 1 to 2 cups
With a sweet-tart flavor complimented by zesty orange, cranberry relish is an incredible side dish to serve during the holidays, especially Thanksgiving and Christmas. Fresh cranberry relish is easy to make – even cooking novices will master this recipe in no time at all. This cranberry relish recipe uses raw ingredients and is tarter than cooked cranberry sauce. But its fresh, bright flavor works beautifully with a serving of roast turkey (as well as other roasted meats), enjoyed with cheese, or even as a topping for waffles. It's a versatile side dish that boasts wonderful flavor, and only requires a food processor to make!
What is Cranberry Relish?
Unlike cranberry sauce, cranberry relish is made from fresh raw ingredients as opposed to being cooked. It's less sweet than cranberry sauce and has a zesty flavor thanks to the addition of a whole orange. Cranberry relish is ideal for adding a little brightness to your holiday dinner spread.
How to Serve Fresh Cranberry Relish
Add heaping spoonfuls of cranberry relish to turkey or ham. It's also delicious as a baking potato topping, with green beans, or with a cheeseboard. But you don't need to stick with savory dishes – fresh cranberry relish tastes fantastic with homemade pancakes, waffles, or spread over an English muffin.
How to Store Cranberry Relish
Fresh cranberry relish is a great make-ahead recipe. Transfer the cranberry relish to an airtight container. It will last 7 to 10 days in the fridge or up to 2 months frozen.
How to Make Fresh Cranberry Relish
– Place the cranberries, orange, and apples in a food processor. Blend to desired consistency.
– Transfer the cranberry mixture to a large bowl. Stir in sugar, tasting as you go. Once the relish has reached your preferred level of sweetness, cover the bowl, and let it sit at room temperature for 45 minutes to an hour, or until the sugar dissolves.
– Store in the fridge until it's time to serve the relish.
For a less tart cranberry relish, use sweeter apple varieties like Fuji or Honeycrisp, or add more sugar to balance out the tartness.