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Cranberry Relish

Cranberry relish with a bright, chunky texture made by pulsing fresh cranberries, orange, and apple, then chilling until the sugar dissolves. Flecks of orange peel and apple create a crisp, spoonable side with optional toasted-leaning pecan crunch.
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Prep Time 10 minutes
chilling 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry mixture
  • 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; stir in just before serving

Equipment

  • 1 food processor

Method
 

Chop the cranberries
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer to a bowl. Stop when the pieces are chunky rather than smooth so the relish keeps texture.
Chop the fruit
  1. Pulse the small orange and apple in the food processor until finely chopped. Process just until uniformly small to distribute orange peel flecks through the relish.
Combine and chill
  1. Stir the orange, apple, and sugar into the coarsely chopped cranberries. Cover and chill at 40°F for at least 4 hours or overnight so the sugar dissolves and flavors meld.
Serve
  1. Stir the chopped pecans into the cranberry relish just before serving. Mix briefly so the pieces stay crisp and evenly distributed.

Notes

Pro tip: pulse in short bursts and scrape the processor as needed to keep the cranberries chunky. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the fruit texture can soften. For a lower-sugar option, replace sugar with a 1:1 no-sugar-added sweetener designed for chilling (follow package guidance for dissolving).