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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/fresh-fruity-cranberry-relish/