Cranberry Relish

One of my favorite things to make for Thanksgiving and the holidays is raw cranberry relish. There’s no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It’s amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.

The sugar balances the natural tartness of the raw cranberries, and helps the mixture macerate, releasing juices that bind everything together. The recipe is as sweet as you want it to be. 2 cups of sugar will yield a very sweet result. 1 cup much less so.

From the recipe archive, first posted 2006

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Cranberry Relish Recipe

  • Prep time: 20 minutes
  • Yield: Makes about 3 cups.

You can use either a grinder (an old fashioned one or a KitchenAid attachment) or a food processor to grind up the relish. We prefer using a grinder to a food processor because a grinder does a better job smooshing the cranberries, orange, and apples together while it cuts them up. But either way will work.

Ingredients

  • 2 cups rinsed raw cranberries
  • 2 skinned and cored tart green apples, cut into thick slices
  • 1 large, whole (peel ON) seedless orange, cut into sections
  • 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

Method

1 If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips.

If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish.

You can also just chop very finely by hand, but that's difficult, especially with the cranberries.

2 Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together.

3 Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.

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Notes:

Old fashioned cast iron grinders are easy to find and cheap to buy on ebay. Click here to find a meat grinder on eBay.

Links:

Cranberry Sauce recipe

Spicy Cranberry Sauce with Pinot Noir

cranberry-relish-method-1   cranberry-relish-method-2

Cranberry Relish

107 Comments

  1. ryan

    This reminds me of a recipe I made many years ago that involved part of the orange peel.

    In your recipe are you supposed to peel the orange, or put the whole thing into the grinder?

  2. elise

    Hi Ryan, you put the whole orange into the grinder. Best to use a navel orange which is seedless. Otherwise, cut your orange into sections and remove the seeds before putting through the grinder.

  3. Meilin

    Hey Elise, thanks for this recipe! I made this and it was tasty. :-) Interestingly, I didn’t have a grinder so I used a blender. I bet it’d be better and easier with the grinder but this is just to let you know the results are actually pretty good even without one. I had to reserve some apples to dice by hand just to have *some* texture.

  4. Elise

    Hi Meilin, well that’s good to know! Thanks for telling us. I guess you would have to be careful about not overblending it, maybe just a few pulses, or you would have fresh cranberry puree, not relish.

  5. Joanne

    How much ahead of time can I make the relish for Thanksgiving – I usually make a cranberry orange relish which I make at least 2 weeks ahead of time so it has time to sit and blend flavors but I’m not sure with the apple if it will get mushy or go bad if I make it early.

  6. rabdra

    My mother used to make this relish and I could not find her recipe after she was gone. I tried to make but something was not right. This one made it. Thanks!

  7. Nicole Kessler

    Am looking for an old recipe called “Cranberry Relish” made with bag cranberries and crushed pineapples. After 30 plus years, I have misplaced mine.

  8. jenny

    Mom’s cranberry salad

    1 16 oz. can whole cranberry sauce
    1 8 oz can crushed pineapple, drained
    1 cup sour cream
    1/4 cup sifted powdered sugar

    Combine and mash cranberry and pinapple together. beat sour cream and powdered sugar; add to fruit mixture and mix thoroughly. Line 8 or 9 inch pie dish with aluminum foil. Pour in friut mixture. Freeze until firm.
    To serve, turn out salad and let stand for a few minutes. Remove remaining foil and cut into wedges.

  9. linda

    My husband’s mom made a relish that starts like yours but then puts everything in lemon jello. It is wonderful but makes way too much for the 4 of us and is limited to turkey. I can’t wait to try your recipe. Yum! I think it will be good with pork too. Good to know I can still get the old fashioned grinder; ours is worn out. I’ve used the food processor and the grinder attachment for the mixer, they just don’t chunk it right. Thank you.

  10. Anonymous

    This looks good, but what do the orange peelings taste like?

    Would it make sense to peel the orange? I am not questioning what looks like a great recipe that many here have made!!

  11. Elise

    Hi Anonymous – please do not peel the orange! Put the whole seedless orange in, peel and all. Believe me, it will work.

  12. Chris

    I’m looking forward to trying the cranberry relish Thursday.

    I use my grinder mainly to make a recipe of my mother’s called Godfrey Sandwichs. One onion, one green pepper, 1/2 lb bacon, and 1 lb cheddar. Grind, spread on Triscuits, and broil. The mix freezes well and always draws raves.

  13. Deb

    Thank you for the Cranberry Relish recipe. I’ve just posted our version which we have used year after year. It’s basically the same idea (with a couple additions) as the one you posted, although ours is sweetened with orange marmalade and brown sugar.

    Here’s the link if you’d like to view it:

    http://girottifamily.typepad.com/mountain_musings/2005/11/cranberry_relis.html

  14. cd

    THIS IS WICKED GOOD!!!!!DEFINITELY TRY THIS OUT!!!

  15. Betsy

    I made the relish yesterday and it is now my holiday favorite! Fabulously good!

    I would love to know how to can it for longer storage, since cranberries are so seasonal.

    MWAH!

  16. Bill

    I made the cranberry relish for Thanksgiving. Delicious. i did have to cut down on the sugar though.

    I have a grinder but the only setting I have is too small, so it was time to try something else.
    After some experimenting I discovered a very good substitute.
    I used the top blade on a food processor. The key to making it work was to fill the feed tube with cranberries and push them so they’re packed in tightly. Then use the “pulse” setting. It does a nice job on the cranberies.

    I had to cut the apples and oranges into cubes first before adding them to the food processor to have them come out about the same size as the berries

  17. Suki

    The relish sounds wonderful but is there anything you can substitute for the oranges? I am allergic to oranges and most relishes i see call for oranges so i have yet to make them.

  18. Maria

    I made this recipe and did not use a grinder. I did not have a grinder so I used my Pampered Chef chopper. It is just a hand chopper that you push the handle up and down on. Now days you can buy them at Walmart. Anyway it worked out great. I also peeled my orange and only put in a small amount of orange peel.

  19. Melissa

    Hi Elise! I am planning on making this for Thanksgiving in a few weeks, and wanted to know if I could use my Kitchen Aid grinder attachment for this? I know someone else asked last year, but I didn’t see an answer. Thanks!

  20. Cammie

    Hi Elise! Thanks for sharing all these wonderful recipes. Ditto on the question on using the Kitchen Aid grinder. Also, what kind of apples do you suggest I use? Many THANKS!

  21. Aileen

    I just made cranberry relish last night. It’s nearly the same recipe as yours (it adds a lemon), but I got it from an old cookbook I have. I did change the recipe slightly. I hate citrus pith (the white part) so I made sure to zest the citrus, then cut out the fruit (and some of the membranes), with very little pith. Then I pulsed it all in a mini-prep (I don’t have a grinder). It’s sitting in the fridge now the sugar mixed in. My version of the recipe says to make it at least a day in advance so that the flavors will blend.

    For Bill, with the orange allergy: Are you allergic just to oranges? My recipe has a variation using tangerines instead of oranges. Use 3 tangerines and be sure to seed them instead of 2 oranges. There is no other change in the recipe.

  22. William

    Your recipe is pretty much the same as the one my family has been using for over 80 years. The only difference today is that we use a blender instead of the old hand crank meat grinder. For those who asked abour storing for longer periods of time for what turns out to be a very large batch, freezing leftover relish works great. We freeze and then thaw it for our Christmas Eve and Christmas dinners.

  23. Claire

    Try looking for a meat grinder at your local Goodwill or thrift store. That is where cooks unload what they no longer use and non-cooks tend to unload wedding gifts: small kitchen appliances, pots, pans and cooking tools. Great place to find a huge turkey roaster, ricer, spring form pans. It is where I found my best Le Crueset pot! Don’t forget to donate the meat grinder back to Goodwill when you are finished!!

  24. Angela

    We always have a cranberry relish similar to this one for Thanksgiving. The only difference is we also add a pear. It was always my favorite dish to help make, because I got to use the food grinder!

  25. megan

    I’ve been making a similar recipe for the past few years at Thanksgiving (thanks to the back of the ocean spray bags of fresh cranberries). I cut down on the sugar some, only use an orange not an apple, and add in some cinnamon and cloves to taste. I really like those spices with the fruit!

    My partner also likes it with some chopped walnuts stirred in, which can help cut down on the acidity of cranberries and oranges.

  26. Anonymous

    This is pretty much the same recipe my mom uses, and it’s my daughter’s favorite! She wouldn’t dream of eating another kind of cranberry relish now. Yum!

  27. Lucy

    I have been making a similar relish for years (I got the recipe from my mother). The relish will keep in the refrigerator until a little after Christmas — if you have not been sneaking big spoonfuls and eaten it all by then. I think the acid and sugar content keeps the molds, etc. out.

    My mother’s version uses just the orange zest, and the orange pulp. I use less than a cup of sugar, and grind it in the blender, leaving a little chopped apple for texture.

    The picture does not do justice to the incredibly luscious color –this is really pretty food.

  28. Carolyn Weeks

    I couldn’t find my original recipe, this was the next best thing. Everything I needed was there except; enlgish walnuts and cherry jello. I would like to atempt with 1c less sugar (using a double batch) and add 1/2 c nuts, and 1 lg pkg jello. Do you think this would work. I probably won’t be able to freeze left overs using the jello. Please advise. Thanks

  29. avivamagnolia

    I wonder if this would work with a Foley food mill? Perhaps the cranberries would need to be quickly parboiled first…? I don’t want to buy any new equipment, and have neither a meat grinder nor a food processer. But I do have one of those old Foley food mills (which look like a saucepan with holes in the bottom and grinder arm/blade assembly rotating from a central point). They’re SO easy to use, and so cheap, and require no setup, very little cleanup, and no more storage space than a saucepan.

  30. Elise

    Hi Carolyn – this recipe doesn’t call for jello. You’re on your own here.

    Hi Avivamagnolia – Actually, I think if you pushed this through a food mill it would end up more like a purée, which you don’t want. You’re better off finely chopping everything.

  31. George

    Hi! Canberry relish has been a tradition in my family for over forty years (I can’t believe I’m that old!) You can find the basic recipe on the back of a bag of fresh canberries found at your local grocery store. Here’s our’s:

    – 1 12-16oz bag fresh cranberries (washed)
    – 1 seedless orange (quartered)
    – 1/2 cup rasins
    – 1/2 cup chopped walnuts
    – 1 cup sugar

    Traditionally, we used the old meat grinder, but be warned to put a pot under the table/counter where you connect it in order to catch the juices (there is a lot). Place a handfull of berries in grinder, then a slice of orange, berries, some rasins, berries, etc. Catch everything in a bowl, add the sugar and walnuts and mix well. We found chilling overnight enhanced the flavor greatly.

    In the past 10yrs, we also found that using a food processor worked well also, although the finished product is completly different. Process small amounts at a time using the chop blade and a few pulses until evenly choped (and not pureed). The oranges do not chop as well and we would chop by hand into small pieces.

    Where the traditional method results in a “juicy” product, the food processor version is dryer. Both, however, are great!

    For those watching their diets, you can substitute your favorite pho-sugar instead, but start with 1/2 the rate and work up as needed.

    Final note. As I said, this has been a tradition in my family for some time. I can remember looking forward to this task as a kid. I think it was the facination of watching everything get smashed through the grinder. It was pretty cool! Now as a Dad of three, my boys help me each year, and you know what? It’s still cool!

    Happy Thanksgiving Everyone!

  32. Colin

    I made the relish for this thanksgiving as I’m not a huge fan of traditional cranberry sauces. A few notes:

    (1) KitchenAid grinder worked fine. Mine has two blades, a coarse and a fine. I preferred the coarse.

    (2) Granny Smith apples worked very well. I wouldn’t choose any sweeter variety.

    (3) I’ll cut back to 3/4 sugar next time, just to bring out the tarter edges of the cranberries and apples.

    (4) I’ll grind into a colander next time, and add the juices back to the relish to achieve the desired consistency. Came out a bit too juicy, even after sitting with the sugar.

    Cheers, and thanks for the great recipe!

  33. Tanya

    Hello,

    I have made a Cranberry Relish using the recipe published on the Simply Recipe site. I used old-fashioned meat grinder, but the whole relish was quite watery. Looking at the picture provided for this recipe, the relish looks as I wanted it to be for me. It created a lot of juices from the apples, orange and even cranberries and I wish it was a little drier. Is it suppose to be this wattery?

    Thanks,

    Tanya

  34. Melissa

    I made this for Thanksgiving, and I love it! Next time, I’m going to use a little less orange and sugar, though. Thank you!

  35. Terri

    I made your recipe with a food processor and it filled 2 cute glass jelly jars. I took it to my mom’s, where we had Thanksgiving dinner and everyone LOVED it and said it tasted just like the holidays! So refreshing to the palate whether on sandwiches or just to eat along with hot food. I am making a huge batch for Christmas to give to friends. Thanks for sharing!

  36. Vanessa Balchen

    I’m still eating this relish and I still love it! Today it was lunch, served over Greek yogurt. The best.

  37. Cheryl

    This has been a long-time favorite for us and I often get requests to make it for others. I don’t have a grinder so I freeze the cranberries. I then use my food processor to chop them. (lots of noise but it works well) Just be careful not to chop them into mush, leaving some pieces a bit large is ok. I do the orange (chop this fine so no large chunks of peel) Last is the apple so I can make each the right consistency. Peel and all, just not the seeds. Personally, I like to let the relish sit for 3 days in the fridge before we use it.

  38. Grace

    This is very similar to my grandmother’s recipe which also calls for using a grinder, however, I have successfully made it in my food processor for several years. The major divergence from the recipe is that mine calls for chopped pecans. A must in the south. It is excellent prepared a few days in advance. My children require this recipe at Thanksgiving. This year I garnished it with some excellent green grapes we had on hand. Nice red/green effect for the holidays.

  39. Jennifer

    I use orange zest and juice, and lime zest and juice, red delicious apples and less sugar. My friends who practice a raw food diet LOVED this. “Hooray! One thing at the family holiday table we can eat!”

    Also really tasty with heavy cream poured over it. Or mixed into plain yogurt, for those who do not like commercial fruit yogurt’s over-sweetness.

    Cran-in-a-can is just wrong. Cranberry “stuff” should not have can ridges when it plops onto a plate. This cran relish has been on our table for forever, and it will be on mine as long as I can open a bag and push a button on the food processor.

    Note from Elise: When it’s July, and neither a fresh nor frozen cranberry is to be found, and you are craving cranberries, then it’s great to have those cans. Glad you like the relish, it’s probably the only raw food thing on this site.

  40. MikeinSanJose

    Do you think this would work with either honey or brown sugar instead of the refined sugar?

    Note from Elise: You could try it. The honey would definitely change the taste. Much brown sugar is just white sugar with a little molasses mixed back in, so it should work. Again the taste would be slightly different.

  41. Mardean

    I tried a cranberry sauce recipe at work that had onions, apples….. I’m not sure what else in it. Maybe it was more like a chutney. Has anyone tried this, or have a recipe for it?

  42. Me

    Variation from a lazy cranberry farmer:
    1 bag ripe cranberries.
    3 oranges or tangerines peeled and seeded.
    1 ripe apple
    2/3 cup orange marmalade.
    ——————————————-
    Chop or blend in a food processor or blender until finely chopped.
    Total time: about 1 minute to make.
    Simple & delicious New England variation.

  43. C Martin

    Every year I make this cranberry relish (less the apples) for Thanksgiving just like Mom used to do when we we growing up. It’s always been a favorite. I freeze half the batch to serve with our Christmas dinner. The cranberry relish freezes well, just thaw in the refrigerator the day before serving. Although apples were not used in our recipe, they could be added to the second batch thawing.

  44. Linda

    Looking for cranberry relish made with mustard seed, whole cranberries, sugar, orange zest, a little bourbon I believe, but not sure. Lost my original. Can you help me. Thanks, Linda

  45. Meilin

    I recently discovered that this is delicious frozen and then partly thawed. I made it for last Thanksgiving, froze the extra and have recently discovered it as a dessert. It’s like a very exciting and cheerful sorbet… Hm, I wonder if blended, it’d make a good sorbet base.

    What a wonderful idea, thank you! ~Elise

  46. Kathleen in NYS

    I add a bit of Cointreau orange liquer to mine. Heavenly.

  47. Laura Simmons

    As far as cranberries being seasonal goes, will dried cranberries work? I found some at whole foods that are organic. I like cranberries year round but not the canned ones.

    No, only fresh or frozen whole cranberries will do for this recipe. ~Elise

  48. David Staudacher

    This recipe is very similar to the one my mother used. She would clamp the food grinder to a kitchen chair and I would sit on the floor and grind the ingredients. She sometimes left the apple out and occasionally added extra orange peel. I leave the peel on both the apples and orange. Add sugar to taste…anything less than a cup is pretty sour. If there are any leftovers, it stores well in the freezer.

  49. April

    I make this same recipe but I omit the apples and I cook the mixture with some extra OJ to make a delish cranberry relish. The leftovers are fabulous on a turkey sandwich with some sharp cheddar cheese!

  50. Pam Smith

    This is very close to the recipe that is made at Lee’s Famous Recipe in Lima, Ohio. It is the best!!! We all couldn’t wait for the holidays to go pick some up when I was a kid. But, now I have to make my very own, since I am not living in Lima anymore.

  51. Kathy

    I was wondering if you have ever heard of using cherry Jello to sweeten the relish instead of sugar? Does this work?

    The main ingredient in Jello is sugar, so what you are doing is just adding artificial cherry flavoring to the cranberry relish. ~Elise

  52. marty

    A day or two in advance of serving, make a double batch of rasberry or cherry Jello–When the Jello is quite thickened but not yet FIRM–fold this cranberry sauce into it and pour into a “cut-glass” bowl or Jello mold to firm up. It is a beautiful addition to the table–Kids and all will take a helping–and everyone wants second helpings. This Jello dish will never REPLACE the RELISH–but for a big dinner–is it a great way to serve it.

  53. Anna

    Love this relish! I use one bag cranberries, 1 navel orange ( cut into large chunks with all the peel and seeded) 1 small apple, and very little sugar to start. You can add anything — I did jalapeno and a bit of ginger powder this year. (You can try tangerine for a different taste, if you like) and any of the additions other people mentioned above.

    But… you have to start in advance and let the ingredient marry overnight or longer in the fridge. It becomes more mild over time which is why I start with not more than 1/4 C of sugar and add to taste later on.

    Really good for you. Tons of vitamin C.

    Think of balancing sour, sweet, bitter and “hot.” And don’t judge final flavor by the first taste– it will mostly be sour in the beginning.

  54. Alyce

    I’m looking forward to making this relish this year. The one I have been making was to cook the cranberries with rasins and then adding other things to the mix. Very involved and my family did’nt care if it came out of a can or the bowl provided. This is the recipe I know will knock their scocks off. I will let you know. I’m 76 years old and have made a lot of relish in my day, This one will do the trick with not a lot of work. I have a kitchen aid and use that.

  55. anna

    OMG SOOOOOOOOOO good! I made this for tomorrow and I just tried it and it is delicious. The 45 min has not even elapsed for the sugar to melt and I can already tell you that this is by far the BEST cranberry accompaniment to turkey. Elise- I think I love you! Because of this site I seem to know how to cook …. all the time :)

  56. Jen

    I made this recipe using only 3/4 cup of evaporated cane juice, and about 6 medjool dates for natural sweetness. Used a grinder, and it is absolutely delicious. It’s the night before Thanksgiving, and there may not be any left for tomorrow! Next year, I will try with more dates and even less sugar, if any.

  57. Irene

    I couldn’t find my copy of the recipe my dad and his mom have made for thanksgiving ‘time out of mind’. We add chopped walnuts. Gives it a little more crunch. Enjoy!

  58. sally wood

    I saw this recipe on the site yesterday and decided to give it a try. Added some toasted walnuts just for the heck of it. It’s nice, but WAY too much sugar. I added a bit of lemon juice just to cut the sweetness and it’s better. Next time I will start with 3/4 cup sugar and add more if needed.

  59. Sarah

    Ditto on the sugar. I started with one cup and am glad I didn’t add any more. But this is a great antitode to all the heavy food! Thanks for giving us a great recipe to tinker around with.

  60. Libby

    Hi! I made this on Wednesday for Thanksgiving. After grinding the fruit, I decided not to mix the liquid that dripped out back into the relish–there was quite a bit and I didn’t want it to get soupy. I used about 1 3/4 c sugar and it turned out great. Thanks for the recipe!

  61. Sandy

    Elise,
    I made this for the first time last week for Thanksgiving, exactly as written, and it is DIVINE. Even people who don’t like cranberry just devoured it. I love the way it sets up from the pectin in the fruit…I don’t have an old-fashined meat grinder so used my KitchenAid grinder attachment. It worked okay, I think it might be better with the hand grinder but I can’t say for sure. Thank you for such a delicious recipe, it’s now on the “roster” for every Thanksgiving to come!

  62. Pamela

    My mother in-law makes this recipe with a food processor and adds triple sec – Yum!

  63. Frank

    I’ve been making an older version of this recipe for about two years. The old recipe didn’t call for tart apples or leaving the peel on and it was still delicious. My family loved it. I’ll try this recipe next time. Though, it’s hard to beat the old one.

    I’d be cautious about using two cups of sugar. One cup appears to be plenty. (Perhaps because I didn’t use tart apples.)

  64. DB

    This recipe is very similar to one my grandmother and mother have been making for years. Our recipe also adds diced celery and chopped walnuts. We use it like this as a relish or add it to some cherry or raspberry jello and serve it as a cold salad.

  65. Jen

    I made this last year, and loved it so much I ended up eating most of it myself before Thanksgiving and had to make a second batch! I experimented with dried pitted dates as an alternative sweetener because I do try to avoid refined sugar. I prefer things less sweet than most other people do, but for those guests who do like more sweetness, you could use turbinado sugar or palm sugar if you are looking for a more natural choice. I can’t wait to make it for Thanksgiving again this year … doubling the recipe of course :)

  66. cassandra

    Many have asked how long this will keep, but I can’t find an answer – I would like to make it ahead of Thanksgiving Day, and wonder how far ahead I can go? Thanks Elise.

    The sugar acts as a preservative. The cranberry relish should last several days in the refrigerator. ~Elise

  67. Diana

    I was very hard hearted when it came to getting rid of unnecessary cooking untensils when I moved here to Washington a few years back. However, I kept the old grinder that had been passed down to me because it gives a texture I don’t think you can get other ways (e.g., meat for chili) and it just gives me pleasure using something not plugged in. In this case, the grinder is leaky so, as pointed out in the recipe, there’s juice that runs down the grinder base. You definitely will need something to catch it! However, that might explain why some cooks using other equipment felt that it was too runny and drained the mixture. Thanks, Elise, for sharing your recipe and I appreciate the comments of everyone else. I’m in my sixties and this is the first time I’ve ever made uncooked cranberry sauce. Your praise of this approach helped me make the decision and it is, indeed, delicious.

  68. Bridgette Boudreaux

    This type of cranberry relish has been in my family for years. I can’t imagine a Thanksgiving without it! I also can’t imagine that you just make 3 cups of it! That is about the size of my serving. Here is our families recipe for all those who could eat 3 cups of it by themselves (and even this can be easily doubled):

    1 bag of cranberries
    5 small apples
    1 small can FCOJ
    sugar as needed

    The method is the same, but our family just uses the Orange Juice instead of the oranges. I might try it your way this year, but double this recipe so I’ll need a few oranges.

  69. Michelle

    I make this every year, with no apples, but cranberries and whole tangerine and whole – yes – lime. YUM! It is so zingy and fabulous. I’ve never made it more than a day in advance, but I see here that some people make these relishes to sit for weeks, so I think I’ll be good if I make it tonight to get it out of the way.

  70. Sophia

    Wow, this is the best cranberry recipe ever! I couldn’t stop ‘tasting’ spoonfuls of it. Add a little white wine vinegar and it might be the perfect summer salad dressing.

    Thank you so much for sharing Elise!

  71. Valentine Grammy

    Thanks for this great recipe. A food chopper works well. (My electric grinder has too small of holes with the blade.) Some folks in Texas add chopped pecans to cranberry relish. Also can be made without sugar and then stirred into Jello. ;-)

  72. Nicky

    I’ve been making this for years. Never worry about the whole orange. That is what makes it so great! It keeps fine in the fridge for several days.
    James Beard (famous chef from the 60’s, 70’s, & 80’s) may have originated the recipe without apples. He put out a Cuisinart recipe book and his recipe is in it without the apples and added 3 Tbs of bourbon or Grand Marnier.
    Process all but the sugar to a consistency that is just like the grinder then add the sugar. I have made it without the apples and it’s still delicious. I’ve never tried the bourbon or Grand Marnier

  73. catherine

    I’ll give this 10 yums :). Made some and then had a hard time not eating it all on its own. Should be really refreshing with turkey dinner.
    Thank you for this.
    Catherine

  74. Christie

    I went out looking for a meat grinder (granted, four days before Christmas) and found none. So I made it tonight in my food processor, and it was just perfect. Surprisingly no mush.

    Funny thing, though… I am cooking in the kitchen and my computer is in the living room, and I’m running back and forth to read recipes. I thought the recipe said 1-2 *tablespoons* of sugar, not cups! I kept adding “extra,” wondering if it would get better after sitting in the fridge. ;) It’s much better now, after a good dump of sugary goodness.

  75. Heather

    What are some useful and creative ways to serve this relish? My friend makes this for us every Holiday, but I wondered if there are other ways to serve it, other than with Turkey?

    Add some chopped fresh or pickled jalapenos to it and it becomes a salsa for tacos. ~Elise

  76. Hillary

    Delicious! My husband has me make this all the time for sandwiches, meats, whatever. It is a fave in our house!

  77. Amy

    What a wonderful recipe! I have been canning up a storm this summer and would like to make this for Christmas gifts later this year. Have you tried canning these for storage rather than storing in the fridge/freezer? Thanks!

    This recipe uses raw ingredients, not cooked, so is not a candidate for canning as is. ~Elise

  78. Rita Godin

    Can I use honey instead of sugar?

    I don’t recommend it, it would change the flavor much too much. ~Elise

  79. Stella

    I have made this recipe for the last two years ever since I found it, and just wanted to thank you, as it is AMAZING. I will be making it again this year when I serve up an early Thanksgiving feast to some of my husband’s fellow soldiers, so thanks for making our holiday feel more like home, even when we are so far away from it. :)

  80. Carrol

    Love this relish!

    @Rita – I did substitute some honey for the sugar and it came out really well.

  81. Kate's Mom

    I make extra relish, can it, and give it away to friends and family before T’giving so they can have it T’giving day. Keeps well on the shelf for up to a year (but doesn’t usually last that long). If you plan on canning it, be sure to cook it (bring it to a boil) and drop in a small dollop of butter when cooking – it smooths out the taste. Leave 1/4″ – 1/2″ head space and put in hot water bath for 15 minutes.

  82. Nancy

    I just made this recipe using a Cuisinart pulsing for less than a minute and stirring it once, then pulsing again. I used only 3/4 cup of sugar. It was so easy and delicious.

  83. Kay

    This is the same recipe my grandmother made every Christmas for as long as my 90 year old mother can remember. It isn’t Thanksgiving or
    Christmas in our family without this relish on the table. Leftovers are great with yogurt, ice cream, in oatmeal, or with cottage cheese. When each of us three girls got married our mother gave us this recipe and a hand grinder. My kids grew up helping to grind the fruit just as we three girls did.

  84. Karita

    I made this for the office Christmas luncheon… let’s just say that it was the star of the show! Everyone loved it and there was barely enough left over for the next day! So yummy!

  85. Ollie

    I’ve found that using whole clementines instead of the navel oranges is wonderful.

  86. Nina

    I made this last Thanksgiving and everyone loved it. I used my Kitchenaid mixer with the grinder attachment. It worked great.I was suprised about how good ground the orange peel was. It lost its bitterness and was surprisingly good. When Christmas came, I made it again because I thought it would be as good with ham as turkey… and it was. Now it’s Easter and my family is “assuming” it will be on the table. I think it’s as new family tradition.

  87. Hillary

    Hi Elise, I’m assuming if I were to use frozen cranberries i would want to defrost them first? Also, could I reconstitute dried ones if fresh or frozen are unavailable (asking from experience)? Thanks!

    Hi Hillary, yes, I think you would probably want to defrost and drain them first. As for reconstituted dried cranberries? no idea with this recipe. If you try it that way, please let us know how it turns out for you. ~Elise

  88. Jerry

    This is just how my Mom used to make it when I was a kid. I’m going to attempt to do it this year for the first time in a food procesor. This is so much better than that weird canned jello like cranberry sauce that people get. I don’t even understand why that stuff exists. Anyway, I can’t wait to make this.

  89. Mark

    I just made the recipe and it turned out great….whole orange peel and all! I didn’t want to put it in there at first but I’m glad I did, it’s delicious. One trick is that you may want to drain off a bit of the juice (not all of it) before you add your sugar. It was a bit soupy before I drained it and now it looks just like the pic.

  90. Barbara

    Wow! made this for the first time… The trick is to NOT eat it all before thanksgiving. :) P.S. my 3 yr old LOVES IT…

  91. Cecilia

    My husband is going camping since I have to work at my nursing job for Thanksgiving weekend. He is going with a group of friends and this was the dish he choose. Per my suggestion, he added 2 tablespoons of Grand Marnier Liqueur. Très bien!

  92. Nikki & Jaek

    We made this last night! It was mine & my husband’s first Thanksgiving together. He said he has always had Cranberry Relish. I told him I was making Cranberry Sauce and it was the same thing. He said it was not, we argued about it until I looked it up on the net and he was right. He’ll like that :).
    Relish is raw, sauce is cooked, ok, lets make both. We did. He really liked his relish. Thank you so much for the recipe!!
    We didn’t have a grinder so we first tried a hand blender and then moved up to a regular blender. Oh, I had my husband grate the peels off the oranges, with a fine grater and then added the oranges sans peel, as to make it easier to blend up. It at first looked like a strawberry milkshake and we thought we’d messed up, but then we added the peel and it looked perfect!
    I first put 1 1/2 cups of sugar and he said it totally wasn’t enough. That was all we had, so he added some Sweet N Low.

  93. Nikki & Jaek

    I forgot to say we then stirred in the grated orange peel afterwards.
    Great that can be made without food processor!

  94. Marie M.C.

    I had this cranberry relish last night at a friend’s house — minus the apple. I believe he made it a day ahead (?) to let the flavors macerate. He used half a bag of cranberries and half an orange — the whole orange (cut-up) peel and all — so the food processor wasn’t over-loaded each time, then tossed it with one cup of sugar. The juices had started to release making it a little “soupy” but I liked that. Going to buy the ingredients and make it myself this weekend. I could eat it with a spoon — minus the turkey. It’s so delicious.

  95. Colleen

    We had extra left over so we mixed 3 parts cranberry relish with 1 part vodka in a blender with ice. Then squeeze some limes in at the end. Good stuff!!

    Brilliant idea. I bet that was awesome. ~Elise

  96. Qing

    I halved the recipe and made it in my food processor since I don’t have a grinder. I really like the end result although everyone else found the orange flavor too dominating. I guess I just picked a good orange! I’ve been eating it just like that and it’s almost like a fruity dessert even though I only added 1/2 cup of sugar. :)

  97. Kaloma

    This is really nice with crackers and a good quality blue cheese.

    I bet a dollop of this would be great on top of a creamy soup, too.

    It’s not often that you find a recipe that can be used for virtually EVERY course, from appetizer and cocktails, to holiday feasts and dessert! And it’s SO easy.

  98. Jane Barron

    I also add chopped walnuts to mine have been serving this for years love the refreshing taste

  99. Edie

    Hi Elise. I’ll try this tomorrow. Intrigued by the version with marmalade too. I used to make a fresh cranberry relish with walnuts, pear and orange. I haven’t tried freezing these relishes — I imagine it might be better to freeze the cranberries whole and then blend up a new batch. I eat the leftover cranberry relish on toast (a tangy sourdough for instance) in the morning with my strong black tea. Think of the vitamins! Yummy! Edie

  100. Nancy

    Looks terrific, For the Cranberry Relish Novice, how long in advance can you make and how long can you store. Thanks

  101. Marion in Maine

    I just finished making this for Thanksgiving tomorrow, with a bag of some really good Maine cranberries and a couple of gigantic navel oranges. I knew the oranges had very thick peel and weren’t terribly sweet, so I zested them, then cut the pith off and put them into the food processor with the berries. After pulsing them a few times and tasting, it was prohibitively sour and the apples I have are reserved for mince pie, so I added a couple of tablespoons of agave syrup instead of sugar. It’s chilling now, but this is going to be good!

  102. Tom

    Great, easy recipe. I made this today, used 1 cup sugar and added a little strawberry liqueur too. Tastes great, the orange peel is not an issue if anyone is wondering. Used the Kitchenaid and it was too easy.

  103. henry

    This is really close to my family’s cranberry salad recipe. The biggest difference is that after grinding the fruit and mixing in a bit of sugar, we add it to red (cranberry if you can find it, otherwise strawberry) jello and let it set up for a day or two. My mom made this since I was little, and now it’s a favorite with my wife and kids.

  104. Jackie

    Went through boxes in my basement and dug out my Gram’s old grinder to make this. Only found one “cutter” blade– but it was the same as the one in your picture–the medium grind. Yay! Glad you mentioned the part about the bowl underneath to catch the juices. . .Whoa! Still had to drag out the Swiffer and wipe down the dishwasher. Don’t remember that when I was a kid. Lol. A lot of the orange juice pooled in the bottom of the grinder and the catch basin. Do you pour the caught juice back into the fruit or just pitch it to keep the relish more dry? Thank you for all the info and the yummy recipe. Happy Thanksgiving All!

  105. Sammy

    Whoa! This was the star of our Thanksgiving feast! We might have labored harder for the turkey and the stuffing and other side dishes, but this was the BEST!
    Unbelievably good. Seriously!

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