Fresh Cranberry Relish made simple and perfect with just 5 ingredients and a few minutes of your time! Make this raw cranberry relish the night before or up to three days ahead!
Why raw cranberry relish?
As much as we enjoy traditional cranberry sauce, we also equally love this raw relish because it is:
- Lovely and tangy, and the perfect topping for savory foods
- Not too tart – the apple, orange, and a bit of added sugar (or agave nectar) balance out the tartness of the cranberries
- Super easy to make without cooking
- Loaded with vitamins and antioxidants from the cranberries, orange, and apples
This raw cranberry sauce is amazing as a tangy topping for vegan steaks or as a fun cranberry sauce for Thanksgiving.
By the way, if you want more Thanksgiving and holiday inspiration, check out my favorite vegan holiday recipes!
What is in fresh cranberry orange relish?
- Fresh cranberries (thawed if frozen)
- Apple (for a little sweetness)
- Orange with peel
- Pecans (or other nuts)
- Sugar (or agave nectar)
Let’s make relish!
Step #1 – Rinse your cranberries, apple and orange.
Step #2 – Roughly chop the orange. Keep the peel on, but remove any seeds and extra pith from the center. Roughly chop the apple (remove the seeds!).
Add all ingredients to food processor.
Step #3 – Pulse ingredients in food processor until all large chunks have disappeared! Give it a taste and see if it needs more sweetener.
Voila! You’re done.
Make it ahead of time
This relish has even more flavor-full when prepped ahead of time. Ideally it is made 1-3 days before serving and will last in the refrigerator for 7-10 days after making.
Can you freeze fresh cranberry relish?
Freeze left-over Cranberry relish in ice cube trays and later consolidate into baggies for ease of thawing and enjoyment throughout the season. This will store in freezer for approximately 4 months.
What can you use cranberry relish for?
- Traditional Thanksgiving condiment (by the way, check out all my favorite vegan holiday recipes!)
- As a relish for vegan steaks
- Swirl it in vegan yogurt
- Use a bit to color whipped coconut cream
- Add to your favorite breakfast muffin recipe
- Make fruit leather
Expert cooking tip:
Don’t remove the orange peel!! (Do remove orange seeds, excess pith, or anything that just looks super hard at the blossom end). The orange peel adds just the right orange zest to this recipe! Plus, it’s super good for you!!
Fresh cranberry relish pairs well with:
- Vegan seitan steaks
- Easy vegan gravy
- Roasted Brussels sprouts with maple balsamic dressing
- Buttermilk vegan biscuits
If you’ve tried this Fresh Cranberry Relish or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Fresh Cranberry Relish
- 8 oz Bag of fresh cranberries, about 2 cups
- 1 Large apple, roughly chopped and seeds removed, or about 1 ½ cups
- ½ Medium navel orange, with peel (remove the seeds and extra pith)
- ¼ cup Pecans
- ¼ cup Granulated sugar, or agave nectar (or more to taste)
- Rinse your cranberries and drain dry. Core apple, and roughly cube.
- Wash one orange and cube removing any seeds and extra pith but leaving the peel ON.
- Add all ingredients to food processor. Pulse until all large particles disappear. Taste and add more sugar or agave, if needed. Use your awesome fresh cranberry relish right away, or allow to rest in the refrigerator overnight or up to three days for optimal flavor.