Create this fresh cranberry relish for your Thanksgiving gathering. People will think it’s the best they’ve ever tried.
Every year I make fresh cranberry relish for Thanksgiving. My friends and family always request it. I usually double the recipe and share with friends and neighbors. This is truly the best cranberry relish I’ve ever had.
Fresh Cranberry Relish Recipe
This is so easy to make. You just chop up everything, except the pineapple and sugar in the food processor.
This is what the recipe looks like all stirred up. Yum!
Cranberry season is one of my favorites of the year. I just can’t seem to get enough cranberry. This cranberry chutney goes with just about anything. I have added it to a salad, eaten it for breakfast, and put it alongside all sorts of casseroles. My sister and I text each other whenever we find a new food or dish that it goes well with. It’s not too tart and not too sweet. I make several batches of this in November and December. It’s perfect for Thanksgiving and Christmas.
What would you eat this with? Check out my other cranberry recipes.
Diana Rambles
This is the best cranberry relish, made with fresh cranberries and other fruit.
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Ingredients
- 1 bag fresh cranberries (12 oz)
- 1 fuji apple
- 1 granny smith apple
- 1 orange or tangerine
- 1 small can of mandarin oranges
- 1 can crushed pineapple
- 1/2 – 1 cup sugar
- 1 cup pecans
Instructions
- Rinse off the cranberries and apples.
- Coarsely chop the cranberries in a food processor.
- Core the apples and place them in the food processor. Chop the cranberry and apple together.
- Peel the orange and pull the sections apart and place it in the food processor. Chop for a very short time.
- Pour the cranberry mixture into a large glass bowl that has a lid.
- Drain the mandarin oranges and add them to the bowl.
- Dump the can of crushed pineapple into the bowl.
- Stir all the fruit together, combining well.
- Add the sugar to the bowl and stir.
- Optional: finely chop the pecans and stir them into the cranberry relish.
- Refrigerate for at least 24 hours before serving.
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