This fresh cranberry relish with orange and apple is sweet, tart, crisp, and filled with bright holiday flavor. Made with fresh cranberries, Granny Smith apple, orange, celery, and raspberry gelatin, it is a refreshing alternative to traditional cooked cranberry sauce.
Serve it alongside my Thanksgiving smoked turkey, homemade turkey gravy, and chicken sausage and apple stuffing for a holiday meal that feels special without making Thanksgiving more complicated.
Best of all, this easy cranberry relish can be prepared the day before and kept chilled until you are ready to serve it.
More Cranberry Recipes You’ll Love
Why You’ll Love This Fresh Cranberry Relish Recipe
There is so much to love about this easy holiday side dish:
- No cooking is required aside from boiling water.
- It can be prepared one or two days ahead.
- Fresh fruit gives it a crisp, refreshing texture.
- Raspberry gelatin helps the relish hold together.
- The sweet-tart flavor balances rich holiday foods.
- Leftovers make an incredible turkey sandwich spread.
- Its bright red color looks beautiful on a Thanksgiving table.
Cranberry Relish vs. Cranberry Sauce
Although cranberry relish and cranberry sauce are served in similar ways, they are not exactly the same.
Traditional cranberry sauce is cooked until the berries burst and the mixture thickens. Fresh cranberry relish is made by finely chopping raw cranberries and fruit in a food processor. This gives the relish a brighter flavor and a slightly crunchy texture.
This recipe also uses raspberry gelatin, which helps bring the ingredients together while adding subtle berry sweetness. The result is somewhere between an old-fashioned cranberry salad and a fresh fruit relish.
Ingredients for Fresh Cranberry Relish
You only need a handful of simple ingredients to make this fresh cranberry orange relish:
- Fresh cranberries: Use one 12-ounce bag of fresh cranberries. Frozen cranberries can also be used if they are thawed and drained thoroughly.
- Navel orange: Fresh orange juice and zest brighten the tart cranberry flavor.
- Granny Smith apple: Its crisp texture and tart flavor complement the cranberries and orange.
- Celery: Adds a subtle savory flavor and a little extra crunch.
- Raspberry gelatin: Sweetens and thickens the relish while enhancing its fruity flavor.
- Granulated sugar: Balances the natural tartness of the fresh cranberries.
- Water: Boiling water dissolves the gelatin, while cold water cools the mixture.
How to Make Fresh Cranberry Relish
1. Chop the Apple and Celery
Peel and core the Granny Smith apple. Cut the apple and celery into approximately 1-inch pieces.
Place them in a food processor and pulse until finely chopped. The mixture should have the texture of relish but should not be completely puréed.
Transfer the chopped apple and celery to a large mixing bowl.
2. Chop the Fresh Cranberries
Add the fresh cranberries to the food processor. Pulse in short bursts until the cranberries are finely chopped, scraping down the sides as necessary.
Avoid processing them for too long. You want small pieces of cranberry rather than a smooth cranberry purée.
Add the chopped cranberries to the bowl with the apple and celery.
3. Add the Orange and Sugar
Add the fresh orange juice, orange zest, and granulated sugar to the chopped fruit.
Stir until the fruit is evenly combined and coated with the sugar.
4. Prepare the Raspberry Gelatin
Pour 1 cup of boiling water into a separate heat-safe bowl. Add the raspberry gelatin and whisk until it has completely dissolved.
Stir in 1 cup of cold water and continue stirring for approximately 2 minutes.
5. Combine and Refrigerate
Pour the dissolved gelatin mixture over the chopped fruit. Stir until everything is evenly combined.
Cover the bowl and refrigerate overnight or for at least 6 hours before serving. Stir the cranberry relish gently before transferring it to a serving bowl.
How to Adjust the Sweetness
Fresh cranberries can vary in tartness, so it is best to taste the relish after it has chilled.
If the relish is too tart, stir in additional granulated sugar 1 tablespoon at a time. Return it to the refrigerator for about 30 minutes so the sugar can dissolve before tasting it again.
The finished relish should have a pleasant balance of sweet and tart flavors without becoming overly sugary.
Tips for the Best Cranberry Relish
- Use fresh orange juice instead of bottled juice for the brightest flavor.
- Pulse the fruit in short bursts so it remains finely chopped instead of turning into a purée.
- Chill the relish overnight whenever possible. This gives the cranberries time to soften and allows the flavors to blend.
- Wait until the relish has chilled before deciding whether it needs more sugar.
- Garnish it with fresh orange zest immediately before serving.
- Serve cranberry relish cold for the best flavor and texture.
- Use a sweet, crisp apple if you prefer a slightly less tart relish.
- Drain thawed frozen cranberries well to prevent a watery consistency.
Make It Your Own
This fresh cranberry relish is easy to customize:
- Add finely chopped pecans or walnuts for extra crunch.
- Substitute lemon-lime gelatin for a lighter citrus flavor.
- Add well-drained crushed pineapple.
- Stir in a pinch of cinnamon for a warmer holiday flavor.
- Add a splash of Grand Marnier for an adults-only cranberry orange relish.
- Fold in halved seedless grapes for additional sweetness and texture.
- Replace the Granny Smith apple with Honeycrisp for a sweeter variation.
What to Serve With Fresh Cranberry Relish
The bright, tart flavor of fresh cranberry relish makes it the perfect companion for rich holiday dishes.
Serve it with:
- Thanksgiving smoked turkey
- Deep-fried Thanksgiving turkey
- Chicken sausage and apple stuffing
- Homemade turkey gravy
- Creamed pearl onions
- Mashed potatoes
- Sweet potato casserole
- Green bean casserole
- Glazed ham
- Warm dinner rolls
You can find even more dishes to complete your holiday table in my Ultimate Thanksgiving Dinner Menu.
The Best Fresh Cranberry Relish With Orange and Apple
This fresh cranberry relish combines tart cranberries, crisp Granny Smith apple, orange, celery, and raspberry gelatin. It is a sweet, tangy, slightly crunchy make-ahead side dish for Thanksgiving or Christmas dinner.
- Prep Time: 15 minutes
- Chill Time: 6 Hours
- Total Time: 6 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: HOLIDAYS, Side Dish
- Cuisine: American, Holiday Recipes
- Diet: Gluten-Free
Ingredients
- 1 medium Granny Smith apple, peeled and cored
- 2 celery stalks
- 1 12-ounce bag fresh cranberries
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon finely grated orange zest, plus more for garnish
- ¼ cup granulated sugar, plus more to taste
- 1 3-ounce package raspberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
Instructions
- Cut the peeled and cored apple and celery stalks into approximately 1-inch pieces.
- Place the apple and celery in a food processor. Pulse in short bursts until finely chopped but not puréed. Transfer the mixture to a large bowl.
- Add the fresh cranberries to the food processor. Pulse until finely chopped, stopping to scrape down the sides as needed.
- Add the chopped cranberries to the bowl with the apple and celery.
- Stir in the orange juice, orange zest, and ¼ cup granulated sugar until evenly combined.
- Pour 1 cup of boiling water into a separate heat-safe bowl. Add the raspberry gelatin and whisk until completely dissolved.
- Stir 1 cup of cold water into the dissolved gelatin. Continue stirring for approximately 2 minutes.
- Pour the gelatin mixture over the chopped fruit. Stir until all the ingredients are evenly combined.
- Cover the bowl and refrigerate for at least 6 hours, preferably overnight.
- Stir gently before serving. Taste and add more sugar, 1 tablespoon at a time, if needed. Garnish with additional orange zest and serve cold.
Notes
- Pulse the fruit in short bursts to create a finely chopped relish. Do not process it into a smooth purée.
- For the best flavor and texture, prepare the cranberry relish one day before serving.
- Fresh orange juice provides a brighter flavor than bottled orange juice.
- Frozen cranberries may be substituted. Thaw and drain them thoroughly before chopping.
- Wait until the relish has chilled before adjusting the sugar. Cranberries naturally vary in tartness.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Freezing is not recommended because the fruit and gelatin may become watery after thawing.
- Leftover relish makes a delicious turkey sandwich spread when mixed with mayonnaise.
What to Do With Leftover Cranberry Relish
Leftover cranberry relish is too good to waste. Spoon it over yogurt, oatmeal, pancakes, waffles, or vanilla ice cream for an easy sweet-tart topping.
You can also use it to make cranberry mayonnaise. Combine one part cranberry relish with two parts mayonnaise and spread it onto bread with leftover turkey, stuffing, bacon, cheese, and greens.
Or use it in my Ultimate Leftover Turkey Sandwich, where the sweet cranberry flavor pairs perfectly with smoky Gouda, bacon, and sliced turkey.
Other delicious ways to use leftover cranberry relish include:
Using it in place of cranberry sauce in cranberry Brie bubble bread
Can You Make Cranberry Relish Ahead of Time?
Yes. In fact, this cranberry relish tastes best when it is made ahead of time.
Prepare it at least one day before serving so the gelatin can set and the fruit flavors have time to blend. Store it covered in the refrigerator until you are ready to serve it.
Making it ahead also frees up time on Thanksgiving morning for preparing the turkey, stuffing, gravy, and other hot side dishes.
How to Store Fresh Cranberry Relish
Store leftover cranberry relish in an airtight container in the refrigerator for up to five days.
Because this recipe contains gelatin and fresh fruit, it should not be left at room temperature for longer than two hours.
Freezing is not recommended. The fresh fruit and gelatin may develop a watery or uneven texture after thawing.
Frequently Asked Questions
Can I Use Frozen Cranberries?
Yes. Thaw the cranberries completely and drain away any excess liquid before chopping them. Too much added moisture can prevent the relish from setting properly.
Do Fresh Cranberries Need to Be Cooked?
Not for this recipe. The cranberries are finely chopped and used raw, giving the relish its signature fresh flavor and crisp texture.
How Far Ahead Can I Make Cranberry Relish?
For the best flavor and texture, prepare it one or two days before serving. Keep it covered and refrigerated until you are ready to add it to your holiday table.
Can I Make Cranberry Relish Without a Food Processor?
Yes. You can use a manual food chopper or finely chop the cranberries, apple, and celery with a sharp knife. It will take a little longer, but the results will still be delicious.
Why Is My Cranberry Relish Too Tart?
Cranberries are naturally tart, and their flavor can vary from one bag to another. Allow the relish to chill completely before tasting it. If necessary, stir in additional sugar 1 tablespoon at a time.
Why Is My Cranberry Relish Watery?
The fruit may have been processed too finely, or frozen cranberries may not have been drained completely. Be sure to pulse the ingredients only until finely chopped and allow the relish to chill for at least 6 hours.
Can I Leave Out the Celery?
Yes. The celery adds a subtle savory flavor and crunch, but it can be omitted if you prefer an entirely fruit-based relish.
Final Thoughts
This fresh cranberry relish with orange and apple brings a welcome burst of color and brightness to the holiday table. It is sweet, tart, slightly crunchy, and completely different from traditional canned cranberry sauce.
Because it can be prepared ahead of time, it is also one less recipe to worry about on Thanksgiving morning. Serve it with turkey and all your favorite holiday sides, then save the leftovers for the ultimate turkey sandwich the next day.
