Raw Cranberry Relish

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READY IN: 5mins
Recipe by stephanierndos

We first had this recipe during the Holidays at a Wonderful Inn & Restaurant which is Historic, located in Berea, Kentucky - The Boone Tavern Hotel. This is so easy and absolutely the BEST Cranberry relish recipe I've ever had, it is a tradition with our family for Thanksgiving & Christmas a wonderful accompaniement to Turkey or Pork.


  1. Place cranberries and fruit including the peels through the food processor.
  2. Ad the Splenda, and allow to set for a minimum of 3 hours in the refrigerator (Note: the longer the relish is allowed to set in the refrigerator, the more flavorful it becomes). You will want to stir after 3 hours and stir every day - will be good for up to 7 days if stored in a cool, dry environment.
  3. In making cranberry salad, merely make up a pint of strawberry gelatin (jello works) and when cool, add 2 cups of the relish and one cup of finely cut celery &/or walnuts. Top with Fresh - homemade whipped cream, serve on lettuce leafs for a nice presentation.

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