A sweet and tangy from scratch, 3-minute Cranberry Relish recipe with apple and orange. A delicious twist on traditional cranberry sauce for Thanksgiving. A holiday cranberry side dish recipe that’s been a keeper in my family for years! Once you try this no-fuss Cranberry Relish, it will become a Thanksgiving dinner staple for years to come!
Servings 8 people
- 12 oz. fresh whole cranberries
- 1 medium Honeycrisp apple, core removed
- 1/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 orange, juiced
- 1 lemon, juiced
In a food processor, combine cranberries, apple slices, brown sugar, granulated sugar, juice of 1 orange and juice of 1 lemon. TIP: Tartness of cranberries can vary based on time of season. I'd recommend adding the granulated sugar as needed. Taste after cranberries, brown sugar, lemon and orange juice are added. If too tart, add more sugar or to your liking.
Blend until cranberries and apple are finely chopped, wiping down the sides of the bowl as needed.
Pour cranberry relish into a bowl. Tightly cover with plastic wrap. Chill until ready to serve.
- Can I eat cranberry relish right away? Yes. While it's a good idea to wait at least a half-hour so the sugar has time to melt, it's perfectly safe to eat relish right away.
- How long will it last? Cranberry Relish lasts 3-4 weeks tightly covered and refrigerated.
- How can I make it extra tangy and less sweet? Based on how tart cranberries are, you may need to adjust the recipe. Generally, start with less sugar than called for, then gradually add more sugar to your liking.
- Do I need to add sugar to relish? No, however, cranberries are tart. The sugar helps to cut some of the tartness in half but it's not required. If you're making this for a dietary needs, skip the sugar and adjust accordingly.
Calories: 126kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 121mg | Fiber: 3g | Sugar: 27g | Vitamin A: 75IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg