Cranberry-Apple Relish: A Fresh, Vibrant Holiday Side
A bright, tangy condiment that adds crisp texture and vibrant flavor to meals of all kinds.
Few dishes herald the holiday season as unmistakably as a bowl of glistening, ruby-red cranberry relish. This no-cook cranberry-apple relish delivers an irresistible balance of tart, sweet, and citrusy flavors, making it an essential companion for roast turkey, ham, and a wide range of savory main courses. Quick to prepare, intensely fresh, and endlessly versatile, this relish is destined to become an annual favorite at your Thanksgiving or holiday table.
Why Choose No-Cook Cranberry-Apple Relish?
Classic cranberry sauce is beloved for its familiar, jammy sweetness. Yet no-cook cranberry-apple relish stands out for its crisp texture and natural vibrancy. Made from fresh, raw fruit—typically cranberries, apples, and sometimes raspberries—it keeps the flavors bright and the process simple. The addition of orange marmalade and just enough sugar rounds out the tartness, resulting in a condiment that’s refreshing, not cloying.
- Faster Preparation: Comes together in about 10 minutes with just a food processor—no stovetop needed.
- Healthier Ingredients: Relies on whole fruits, offering vitamins, antioxidants, and fiber.
- Texture and Flavor: Retains crispness from the apples and a burst of tang from cranberries, with a sweet touch from orange and marmalade.
- Versatile Use: As a side, spread, or topping, this relish adds a festive touch to many dishes—not just turkey.
Ingredients for Cranberry-Apple Relish
The beauty of this relish lies in its simplicity and adaptability. The following ingredients yield a classic, balanced flavor:
- Cranberries: Use fresh cranberries when possible for maximum flavor; frozen cranberries can be substituted in a pinch (do not thaw before using).
- Apples: Choose a crisp, sweet-tart apple such as Honeycrisp or Granny Smith for a pleasing crunch and a tang that balances the cranberries.
- Raspberries (optional): Raspberries contribute a deeper berry note and attractive color, but can be omitted if preferred or unavailable.
- Orange Marmalade: The “secret” ingredient—marmalade infuses the relish with aromatic citrus and subtle sweetness, while bits of orange peel add texture.
- Sugar: White cane sugar works best, but coconut sugar or turbinado can be used for a slightly different flavor profile.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cranberries | 3 cups | Sorted and rinsed |
| Raspberries | 1 cup | Fresh or frozen |
| Honeycrisp apples | 2 (or 2 cups diced) | Tart, peeled and diced |
| Orange marmalade | 1/2 cup | Prefers with peel for extra texture |
| Cane sugar | 1/2 cup | Adjust to taste |
How to Make No-Cook Cranberry-Apple Relish
This relish comes together in a single appliance and requires just a few minutes of hands-on time. Here’s the step-by-step process:
- Prepare the Ingredients: Rinse cranberries thoroughly, peel and dice the apples, and measure out the raspberries, sugar, and orange marmalade.
- Pulse in Food Processor: Combine all ingredients in the bowl of a food processor fitted with a metal blade.
- Achieve Desired Consistency: Pulse the mixture on and off until it reaches a chunky, relish-like texture. For a finer, smoother spread, continue pulsing a bit longer.
- Taste and Adjust: Sample the mixture. If necessary, add a bit more sugar or marmalade to balance tartness to your preference.
- Chill Before Serving: For the best texture and flavor, cover and refrigerate for at least 1 hour—or up to 24 hours—before serving.
Serving Suggestions
This cranberry-apple relish shines on the Thanksgiving table, but its uses extend far beyond one holiday meal:
- Thanksgiving Side: Pairs beautifully with roasted turkey, chicken, or ham, providing a crisp, tangy contrast to rich main dishes.
- Sandwich Condiment: Spread on leftover turkey sandwiches or add zing to pork or chicken sliders.
- Cheese Boards: Serve with aged cheddar, goat cheese, or brie crackers for a festive appetizer.
- Breakfast Boost: Stir into Greek yogurt, top pancakes or waffles, or mix into oatmeal.
- Grain Bowls and Salads: Toss with roasted grains, fresh greens, or farro for a burst of color and flavor.
Make-Ahead, Storage, and Freezing Tips
- Make Ahead: Prepare up to two days in advance; flavors continue to meld the longer it sits (though it’s best within 2–3 days).
- Refrigerator Storage: Store in a tightly covered container for up to one week.
- Freezing: For extended storage, place relish in an airtight container or freezer-safe zip bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe Variations and Tips
- Different Apples: Substitute Honeycrisp with Fuji, Gala, or Granny Smith for varying degrees of sweetness and tartness.
- Citrus Zest: Add fresh orange or lemon zest for extra brightness.
- Swap Raspberries: Use strawberries or omit berries altogether for a pure cranberry-apple version.
- Adjust Sweetness: Use more or less sugar or marmalade to suit your taste or dietary concerns.
- Nuts: Fold in chopped pecans or walnuts just before serving for a crunchy twist.
- Spices: Add a dash of cinnamon or ginger for a subtle warmth.
Nutritional Information
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 48 | – |
| Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 4 mg | 0% |
| Potassium | 31 mg | 1% |
| Carbohydrates | 13 g | 4% |
| Fiber | 0 g | 0% |
| Sugar | 11 g | 12% |
| Protein | 0 g | 0% |
| Vitamin A | 15 IU | 0% |
| Vitamin C | 2.8 mg | 3% |
| Calcium | 6 mg | 1% |
| Iron | 0.1 mg | 1% |
Tips for Success
- Fresh Is Best: For the most vibrant flavor and crisp texture, use fresh cranberries and apples.
- Don’t Over-Process: Pulse just until chunky for ideal relish texture—over-processing can make it watery.
- Rest Before Serving: Allowing the relish to sit, preferably overnight, lets flavors meld and texture settle.
- Customize: With fruits, sweeteners, and add-ins to suit your own family’s traditions and tastes.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cranberries or raspberries?
A: Yes, frozen cranberries or raspberries work beautifully. Do not thaw them before pulsing in the food processor—this prevents excess liquid and maintains texture.
Q: How long can I store cranberry-apple relish?
A: Stored in an airtight container, it remains fresh in the refrigerator for up to one week, or in the freezer up to 2 months.
Q: Is this relish very tart?
A: The relish is pleasantly tart from the cranberries but balanced out with sugar, apples, and orange marmalade. You can adjust the sweetness to your taste.
Q: What kind of apples should I use?
A: Crisp, sweet-tart apples like Honeycrisp, Fuji, or Granny Smith are ideal, but any flavorful apple will work.
Q: Can this recipe be made without added sugar?
A: Yes, you can reduce or substitute the sugar with honey, maple syrup, or a sugar alternative. Taste and adjust as you go since cranberries are naturally very tart.
Related Recipes to Try Next
- Pumpkin Apple Soup: A creamy, savory-sweet soup perfect for autumn tables.
- No-Knead Cranberry Orange Pecan Bread: Hearty, nutty, and fragrant with citrus and tangy fruit.
- Fresh Herb Butter: An easy condiment to elevate bread, potatoes, or roasted meat.
Final Thoughts
Cranberry-apple relish is more than a simple side—it is a celebration of fresh, seasonal produce, and a vibrant antidote to heavier holiday fare. Its adaptability, ease, and dazzling flavor make it a standby worth repeating year after year. Whether you’re hosting a grand holiday feast or a cozy dinner for two, this lively relish is sure to earn a permanent spot at your table.
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