Fresh Cranberry Relish

This raw version of cranberry sauce has finely chopped pieces of orange, apple and lemon plus coarsely chopped cranberries and crunchy walnuts.

  • Servings: 10

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  • 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
  • 2 cups fresh or frozen cranberries (1/2 pound)
  • 1/2 cup sugar
  • 1/2 cup coarsely chopped walnuts (about 2 ounces)

How to make this recipe

  1. In a food processor, combine the orange, apple and lemon and pulse until finely chopped. Add the cranberries and pulse until the berries are coarsely chopped. Transfer to a bowl and stir in the sugar and walnuts.

Make Ahead

The relish can be refrigerated for up to 1 week.

Published December 1995

458977 recipes/fresh-cranberry-relish 2013-12-06T23:26:44+00:00 The Upper Crust fall|winter|christmas|thanksgiving|american|sauces-and-condiments|6|8|basic-easy|fast|make-ahead|no-cook december-1995, recipes,fresh-cranberry-relish 458977

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