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Cranberry Relish

Cranberry relish with a bright, chunky texture made by pulsing fresh cranberries, orange, and apple. Chilled until the sugar dissolves, then finished with optional chopped pecans.
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Prep Time 10 minutes
chill 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries Use fresh cranberries for the best texture and color.
  • 1 orange, unpeeled, seeded and cut into chunks Keep the peel on for citrusy aroma and flecks.
  • 1 apple, cored and chopped Chop into pieces small enough to pulse evenly.
  • 0.75 cup sugar Dissolves during chilling to meld flavors.
  • 0.25 cup chopped pecans (optional) Stir in right before serving to keep some crunch.

Equipment

  • 1 food processor

Method
 

Chop and combine
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer to a bowl.
  2. Pulse the orange and apple in the food processor until finely chopped.
  3. Stir the pulsed orange, apple, and sugar into the coarsely chopped cranberries until evenly combined.
Chill and finish
  1. Cover and chill for at least 4 hours or overnight so the sugar dissolves and the flavors meld.
  2. Stir in the chopped pecans just before serving for added texture and crunch.

Notes

For the most consistent relish texture, pulse in short bursts and stop when the cranberries are coarsely chopped and the orange-apple mix is finely chopped. Refrigerate in a covered container for up to 5 days; it’s best served chilled the day it’s made. Freezing isn’t recommended because the fruit texture can soften after thawing. If you want a lower-sugar option, use a 1:1 sugar substitute meant for baking/processing and chill as directed to help it dissolve.