While you might think that homemade cranberry sauce is the bee’s knees (and you’d be right), this recipe may just make you think differently, due to it’s refreshing zest and easy-peasy preparation. Cranberry relish is a sauce or spread that hasn’t been cooked–that’s the beauty of it. You give everything a whirl in the food processor and then you don’t have to spend time stirring and stirring over the stove.
For holiday dinners or just to serve with plain Greek yogurt and honey for breakfast (a lovely way to start the day), this relish is delightful. It’s ready in 5 minutes, but it tastes like you slaved away, trying to achieve its bright flavor! We still love traditional cranberry sauce, but this relish makes us think twice–you might want to make a batch of both, so you’ll be able to properly compare the two!
Cranberry Apple Relish
- 3 cups fresh cranberries
- 1 sweet apple, peeled and cored
- 1 orange, zested
- 3/4 cup walnuts, shelled
- 1/2 cup brown sugar
- 1 tablespoon orange liqueur OR freshly squeezed orange juice
- Cut the peel off of the orange and remove the white pith. Use a paring knife to cut the orange wedges out from between the membrane of the orange.
- Place cranberries, orange wedges, zest and apple in food processor and pulse until coarsely chopped. Don’t pulse for longer than necessary, or mixture will be too mushy.
- Add in walnuts and sugar and pulse until coarse and combined.
- Stir in orange liqueur or juice (or half of each) and refrigerate 30 minutes.
- Serve chilled and enjoy.
Recipe adapted from Rachael