Cranberry Relish Recipe

Introduction: Cranberry Relish Recipe

About: I helped start Instructables, previously worked in biotech and academic research labs, and have a degree in biology from MIT. Currently at our parent company Autodesk, learning new things, and trying to catch …

A healthy holiday staple to replace that scary canned stuff. This is a variant of basic cranberry relish.

Step 1: Chop Cranberries

Wash and pick over a bag of fresh or frozen cranberries, then pulse them in the food processor until they're all properly chopped. You don't want complete mush, so stop when all the big chunks are gone.

Step 2: Puree Other Ingredients

You'll need:

1-2 oranges, seeded and quartered
1 lemon, seeded and quartered
1 lime, seeded and quartered
2-4 stalks celery, chunked to fit
handful mint leaves, optional

Chop ingredients in the food processor, batch-processing as necessary to ensure everything is properly pureed. You don't want big chunks of lime peel in your relish, so make sure the contents are more towards the mush stage than the cranberries were.

Dump into a large bowl with your cranberries.

Step 3: Season and Serve

Stir your fresh ingredients together, then add seasonings.

~1c sugar or to taste (white or brown)
~1t salt
~1/2t allspice
ground dry spices of your choice (cinnamon, nutmeg, cloves, etc)

The sugar can be adjusted again later depending on the flavor you prefer, so start light. The amount will vary depending on the tartness of the berries, lemon, and lime you use as well as the sweetness of the oranges. Always taste and check.

Refrigerate until ready to serve, preferably overnight to allow the flavors to mingle and the mixture to drop a bit of liquid. Stir and adjust seasonings, then transfer the relish to your favorite serving bowl.

This makes extremely good leftovers, particularly on turkey sandwiches. It should keep for about a week in the refrigerator, and can be frozen and thawed successfully.

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    4 years ago

    HI Jessie, I make mine with Naval or ages or a large sweet orange. I love the flavor of the oranges instead of lime. The sweetness of the oranges help cut the sugar. I also use apples red or yellow delicious. I cut the apple in tiny cubes.

    Once in awhile I add finely chopped nuts. My husband and I love hosting, Big dinners, BBQ's, Entertaining for Sports get togethers. WV vs USF

    Gainesville vs Arkansas Lol

    Enjoy, have fun, everything will be great.


    I've never had very good results with a food processor. I rely on old fashioned meat grinder to make everything equal. Save the juice and mix in the sugar before combining the chunky ingredients.


    13 years ago on Introduction

    I just made this and finished tast testing it. It's wonderful! I ended up using 1 tsp allspice, 1/2 tsp cinnamon, and a 1/2 tsp ginger root powder and 3/4 cup of sugar. It turned out very well! I'm going to freeze it until Thanksgiving. I'm trying to do a lot beforehand if possible since this is my first year hosting. :D


    14 years ago on Step 3

    Hmm... we never seem to have a problem as it doesn't tend to last very long. It still seems to have crunch, I'm sure not as much as celery would, after a couple of days in the fridge. I hope you enjoy it as much as we do!


    14 years ago on Step 3

    I never tried celery in it. That's interesting. I made a comment on the traditional cranberry relish recipe on how my mom makes cranberry chutney. This version is much closer to what she does: 1 bag cranberries, 1 whole apple, 1 whole orange, 1 c. sugar, 1/4c pecans (optional) And exactly as stated above, pulse that food processor till even the clumps of apple core and orange peel are all chutney in consistency. Try this and you'll never want for the can again.


    Reply 14 years ago on Step 3

    The celery basically gives a bit of crunch without interfering too much with the flavor. Pecans would give a similar crunch, but add an interesting flavor- I'll have to try that this year! Do you find the nuts get soggy as the relish ages, or do they keep their crunch?