This cranberry relish is sweet, tart, and brightly flavorful. Made with fresh cranberries, honey crisp apples, and navel oranges, it has all the flavors of the holiday season. Enjoy this colorful relish with any dish you would pair with cranberry sauce.
Holiday Cranberry Relish [Vegan]
12 (1/4 cup) servings
- 6 oz (170 grams) of fresh whole cranberries
- 1 navel orange, washed with the rind on
- 1 honey crisp apple, washed and cored
- 6 tablespoons of beet sugar (or granulated sugar)
- Tumble your cranberries into a colander and pick out any spoiled berries. Give them a good rinse. Wash and dry the apple and orange next. Core and quarter the apple and then cut it into eighths. Slice the nubby top and bottom off the orange and slice it into 8 pieces as well, keeping the rind on.
- Set a large mixing bowl on the counter and grab your food processor. Add the cranberries first followed by the apple and orange pieces. Using the pulse setting, pulse the fruit in short intervals until it is very finely chopped but not pureed. You’ll need to stop now and then to scrape down the sides of the container and check on the texture.
- Scoop the chopped fruit into the bowl and add ¼ cup of the sugar. Mix well and taste for sweetness. Add the other 2 tablespoons of sugar, if you like, and test again, adding more to taste.
- Let stand and room temperature for an hour to fully macerate the fruit. Then store in the refrigerator for 3-4 days. This relish becomes more flavorful and less juicy as it sits. I’ve found 3 days is the sweet spot where the fruit is fully macerated, all the juice is absorbed, and the orange peel is tender.
- Store in the fridge for a week (or two!) or in the freezer for 3 months. It freezes beautifully if allowed to fully macerate in the fridge for 3 days first.
- Many recipes call for chopped nuts which I feel would be an excellent addition.