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Cranberry Relish

Cranberry relish made with pulsed fresh cranberries, orange, and apple for a bright, chunky texture. Chill until the sugar dissolves so the fruit flavors meld into a glossy side.
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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
  

Cranberries
  • 12 oz fresh cranberries
Orange and apple
  • 1 orange small, unpeeled, seeded, cut into chunks
  • 1 apple cored and chopped
Sweetener and add-ins
  • 0.75 cup sugar
  • 0.25 cup pecans chopped (optional)

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse fresh cranberries in a food processor until coarsely chopped, then transfer to a bowl (visual cue: pieces should be uneven and chunky).
  2. Pulse the orange and apple in the food processor until finely chopped (visual cue: no large chunks remain).
Mix and chill
  1. Stir the orange, apple, and sugar into the cranberries (visual cue: fruit should look evenly speckled with sugar).
  2. Cover and chill at 4+ hours in the refrigerator or overnight so the sugar dissolves and flavors meld (visual cue: syrupy shine forms as the mixture sets).
Finish
  1. Stir in the chopped pecans just before serving (visual cue: toasted-looking nut bits are visible throughout).

Notes

Pro tip: chill long enough for the sugar to dissolve—if your relish seems dry, let it sit overnight. Store covered in the refrigerator for up to 4 days. Freezing isn’t recommended because the fruit texture can soften. If you need a lower-sugar option, use an equal-measure sugar substitute designed for baking/cooking so it dissolves similarly.