Raw Tangy Cranberry Relish (Easy for Freezing)

By
Leda Meredith
Leda Meredith
Leda Meredith
Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food.
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Updated on 11/11/20
Cranberry relish

 

Zoryanchik / Getty Images 

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 64 servings
Nutrition Facts (per serving)
10 Calories
0g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 64
Amount per serving
Calories 10
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful, tangy cranberry relish is fantastic alongside holiday side dishes and a refreshing change from cooked cranberry sauce. The orange is a classic flavor pairing with cranberry, and the apple adds a nice crunchy texture contrast.

Serve it alongside roasted meats or top off some cream cheese or brie on a cracker for a delicious snack. This relish only takes a few minutes to make and can be frozen for up to 3 months, which makes it a great recipe to prepare ahead of time for parties.

Ingredients

  • 12 ounces (340 grams) cranberries (fresh or frozen)
  • 1/3 cup (78 milliliters) sugar
  • 1 medium orange (zested and juiced)
  • 1 small apple (Honeycrisp or Pink Lady are especially good choices)

Steps to Make It

  1. Grate the zest of the orange. Put the zest and the juice of the orange into a food processor along with the sugar, allspice, and cranberries.

  2. For the next step, it is actually easiest to use frozen cranberries. Simply process for 10 to 15 seconds until the berries are chopped and thoroughly combined with the sugar and orange. They should be in very small pieces but not reduced to a mushy paste.

  3. If you are working with fresh cranberries, pulse them with the orange and sugar in the food processor a few times. Remember that you are not trying to puree them, just turning them into a chopped relish.

  4. Peel and core the apple. Cut it into small slivers about as wide and half as long as a matchstick (a short julienne) or into 1/4-inch cubes.

  5. Combine the chopped apple with the other ingredients in a large bowl. Transfer to storage containers and refrigerate for up to 24 hours. For longer storage, pack into freezer containers leaving an inch of headspace. Cover and freeze for up to four months.

Tips

  • To use frozen cranberry relish, let it thaw in the refrigerator (about 2 hours for a pint-sized container). Toss to recombine the juices with the fruit before serving.
  • Serve alongside Brussels sprouts, green beans, and other classic holiday side dishes.
  • Toss with slices of fresh pear or orange sections for a festive salad.
  • Combine with chopped ham for a lunch dish.