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Cranberry Relish

Cranberry relish made with a quick food-processor chop, then chilled until the sugar dissolves for a bright, chunky texture. Stir in crunchy pecans right before serving for fresh flavor and a little bite.
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Prep Time 10 minutes
chill 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

cranberry relish base
  • 12 oz fresh cranberries Use fresh for the brightest color and tart flavor.
  • 1 orange Unpeeled, seeded, and cut into chunks.
  • 1 apple Cored and chopped.
  • 0.75 cup sugar Helps mellow the tartness as it dissolves while chilling.
  • 0.25 cup pecans Chopped; optional but recommended for crunch.

Equipment

  • 1 food processor

Method
 

Chop the cranberries
  1. Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer them to a bowl. The mixture should look chunky, not smooth, before you move to the next ingredient.
Chop the fruit
  1. Pulse the orange and apple in the food processor until finely chopped. Stop once the pieces are small enough to distribute evenly through the relish.
Combine and chill
  1. Stir the orange, apple, and sugar into the cranberries. Mix until the sugar is evenly distributed with visible fruit flecks.
  2. Cover and chill at least 4 hours or overnight so the sugar dissolves and the flavors meld. You should see the relish become slightly juicier as the sugar dissolves.
Finish and serve
  1. Stir in the pecans just before serving. Fold them through so the relish stays bright and the crunch is fresh.

Notes

For best texture, chill long enough for the sugar to fully dissolve—at least 4 hours, or overnight for deeper flavor. Store covered in the refrigerator up to 4 days. Freeze: no, the texture of the relish can soften after thawing. For a lower-sugar option, use a 1:1 sugar substitute designed for chilling and dissolving so the fruit still hydrates properly.