Cranberry Relish is a bright and zesty side that adds a burst of fresh flavor to any meal. It’s made with tart cranberries, a touch of sweetness, and usually a hint of citrus or apple for a nice balance. The texture is a bit chunky and refreshing, making it a perfect contrast to richer dishes.
I love making cranberry relish because it’s so easy and quick to prepare, and it always feels like a fresh twist on classic cranberry sauce. One of my favorite tricks is to toss in some orange zest or a sprinkle of cinnamon to give it a little extra pop. I find that mixing everything together just before serving keeps it tasting super bright and fresh.
This relish is fantastic alongside turkey or roast chicken, but I’ve also enjoyed it on sandwiches or even stirred into plain yogurt as a festive snack. It’s one of those recipes that’s simple yet full of personality, and it never fails to get comments around the table. I always keep some in the fridge during the holiday season because it just makes meals feel a bit more special.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star here. Their natural tartness gives the relish its bright zing. If you can’t find fresh ones, frozen work fine—just thaw them before processing.
Apple: The apple adds a nice sweetness and crunchy texture. Granny Smith offers tartness, while Fuji or Gala are sweeter. You can swap with pear for a different twist.
Sugar: Sugar balances the tartness, but feel free to use honey or maple syrup if you want a more natural sweetness. Adjust it gradually to suit your taste.
Orange Juice & Zest: Fresh orange juice brings a citrusy brightness that lifts the flavors. If you don’t have oranges, lemon juice works too. The zest adds an extra pop of aroma, but it’s optional.
How Can I Achieve the Perfect Texture for Cranberry Relish?
The key here is chopping just enough to combine the cranberries and apple without turning everything mushy. Using a food processor is the easiest way.
- Pulse in short bursts rather than running continuously to keep a chunky texture.
- Stop when you see small bits, not a puree – you want those little pops of cranberry and apple in each bite.
- Mix in the sugar and citrus after chopping so it dissolves into the relish, brightening the flavor.
- Letting it chill in the fridge helps the flavors blend and the sugar melt for a smooth balance.
Equipment You’ll Need
- Food processor – I prefer this because it quickly chops the cranberries and apple to the right texture without turning it to mush.
- Cutting board and sharp knife – makes chopping the apple and zesting the orange easy and safe.
- Mixing bowl – for stirring everything together easily and letting it chill in the fridge.
- Measuring cups and spoons – to ensure the sugar and orange juice are added accurately for the best balance.
Flavor Variations & Add-Ins
- Swap apple for pear or pineapple chunks to vary the sweetness and texture.
- Add a splash of bourbon or Grand Marnier for a boozy twist that complements holiday flavors.
- Mix in chopped nuts like walnuts or pecans for crunch and richness.
- Sprinkle in ground cinnamon or a pinch of ginger for warming spice notes.
How to Make Cranberry Relish
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) fresh cranberries
- 1 medium apple, peeled, cored, and chopped (such as Granny Smith or Fuji)
- 1 cup granulated sugar (adjust to taste)
- ½ cup orange juice (freshly squeezed preferred)
- 1 tsp orange zest (optional)
- Pinch of salt
- Fresh rosemary sprigs (for garnish, optional)
How Much Time Will You Need?
This cranberry relish takes about 10 minutes to prepare. After mixing, it’s best to refrigerate it for at least 1 hour so the flavors blend nicely. It’s a quick and easy recipe perfect for freshening up your holiday table!
Step-by-Step Instructions:
1. Prepare the Fruit:
Start by rinsing the cranberries thoroughly under cold water, then drain well. Peel, core, and chop your apple into small pieces to make it easier to blend.
2. Chop the Cranberries and Apple:
Place the cranberries and chopped apple in a food processor. Pulse several times until the mixture becomes finely chopped but still chunky — you want to keep some texture and avoid pureeing it into a sauce.
3. Mix in Sugar and Citrus:
Transfer the chopped fruit to a bowl. Stir in the sugar, orange juice, orange zest (if using), and a pinch of salt. Mix well until all the sugar dissolves and the flavors combine.
4. Chill and Garnish:
Cover the bowl and refrigerate the relish for at least 1 hour. This resting time helps the flavors meld and the sugar dissolve completely. When ready to serve, garnish with fresh rosemary sprigs and a few whole cranberries if you like.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well! Just thaw them completely and drain any excess liquid before chopping to avoid a watery relish.
How Long Can I Store Cranberry Relish?
Store it in an airtight container in the fridge for up to one week. The flavors actually deepen after a day or two, making it even better!
Can I Make Cranberry Relish Ahead of Time?
Absolutely! Prepare it a day or two before serving and keep it chilled. Just give it a good stir before serving to redistribute any settled juice.
What Can I Substitute for Sugar?
If you want a natural alternative, honey or maple syrup works nicely. Add it gradually and taste as you go to get the perfect sweetness balance.