Cranberry Relish

In this no-cook relish, courtesy of Mina Kerr of Wheaton, Illinois, tart cranberries get sweetness from apples and brightness from oranges.

  • Yield: Makes 3 cups
Cranberry Relish

Source: Everyday Food, November 2011


  • 1 large apple, unpeeled, halved, and cored
  • 1/2 navel orange, unpeeled and seeded
  • 2 cups cranberries (thawed if frozen)
  • 1/2 cup walnuts
  • 1/4 cup sugar


  1. In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

Cook's Notes

To store, refrigerate, covered, up to 3 days.


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