Cranberry Relish

READY IN: 35mins
Recipe by Jessie MacMillan

This is our family recipe for cranberry relish. It wouldn't be Thanksgiving without it. It's so good that I buy extra cranberries in the fall for making relish to go along with chicken the rest of the year. I first learned to make this with a table-top grinder, then adapted it to a food processor.

Top Tweak by Rita J.

Mom's recipe is almost the same, except: Add chopped celery and chopped pecans to the mix. Tie it all together with Raspberry Jello made with half pineapple juice. I'm eating my share in bed, as I type.

Ingredients Nutrition

Directions

  1. In food processor with metal blade, chop cranberries. No need to defrost cranberries if frozen. Frozen cranberries make bright red relish. Scrape chopped cranberries into separate bowl.
  2. Replace metal blade with small shredder disk. Cut orange & apple into quarters. Remove core from apple but keep skin of both orange & apple.
  3. Shred orange & apple in food processor. Replace shredder disk with metal blade and chop orange & apple pieces to about the size of the chopped cranberries.
  4. Scrape chopped orange & apple into bowl with cranberries. Add lemon juice and sugar. Mix well.
  5. The relish is best if you give the sugar some time to dissolve -- that's the "cooking" time.

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