Nov 112015

We have been making a fresh cranberry relish for Thanksgiving as long as I can remember. This recipe is a little more complicated, but it is still no-cook, fresh and healthy.

Fresh Cranberry Relish – Fancy
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Category: Holidays, Sauce & Condiment, Side Dish, Vegan, Vegetarian

Author: Mark Karney


  • 1 medium unpeeled orange—scrubbed, halved, seeded and cut into 2-inch chunks
  • 1 medium Granny Smith apple—peeled, cored and cut into 2-inch chunks
  • 1/4 medium unpeeled lemon—scrubbed, seeded and cut into 2-inch chunks
  • 4 cups fresh or frozen cranberries (1 pound)
  • 3/4 cup coarsely chopped pecans or pistachios.
  • ½ - ¾ cup sugar
  • 1/2 tsp. fresh grated nutmeg (to taste)
  • 1/4 tsp. ground ginger (to taste)


  1. Wash the cranberries and pick through them, removing any soft or shriveled ones.
  2. Pulse the berries in a food processor until they are chopped fine, and then put them in a bowl.
  3. In a food processor, combine the orange, apple and lemon and pulse until finely chopped.
  4. Transfer to the bowl with the cranberries and stir in 1/2 cup of the sugar, the nutmeg, ginger and the nuts. Mix well.
  5. Taste and add more sugar if necessary.
  6. Refrigerate for a few hours to allow the flavors to blend.
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