I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
One of the topics that often divides families around holiday gatherings is whether cranberry relish deserves a place at the table. In my opinion, it’s not a holiday dinner without cranberries. This cranberry orange relish recipe is my go-to because it’s quick, and when made ahead of time, is just as sweet and delicious without any added sugar.
I’ll admit that I loved the corn syrup laden canned cranberry sauce as a kid. But once I learned how easy it was to make cranberry relish myself, I now prefer this method. Not only is it bursting with bright flavors, healthy antioxidants and vitamin C, but the texture is more appealing to most people, it looks prettier on the plate and it’s much healthier.
This recipe uses an orange, an apple and a touch of pure monk fruit powder to soften the tart flavor of the cranberries without having to cook them or add sugar. The trick is to make the cranberry relish three days before you intend to serve it. This allows the flavors to mellow and come into balance.
Here’s what you’ll need to whip up this quick cranberry orange relish recipe. With the exception of the pure monk fruit powder, all of these ingredients are commonly found in any grocery store.
FRESH INGREDIENTS:
Cranberries – 1 (12oz) bag of fresh cranberries will do it for this recipe. Cranberries are high in vitamin C, antioxidants, flavanols and anthocyanins. In addition to supporting urinary tract, digestive and heart health, they also contain anti-cancer properties.
Orange – Also high in vitamin C, oranges are a tasty fruit to enjoy in season during the fall and winter months. You’ll need 1 orange for this recipe. I used a navel orange, however, any variety will work.
Apple – Regardless of which variety of apple you choose to use for your cranberry orange relish, leave the skin on for added fiber and nutrients. Granny Smith apples have a firmer texture, contain less sugar and boast some of the highest levels of beneficial polyphenols compared to other apple varieties.
PANTRY INGREDIENTS:
Pecans – Pecans add healthy fats and a slight crunch to this cranberry relish recipe. ¼ – ½ cup is plenty. To save money, use pecan pieces (instead of halves) since they’re going in the food processor anyway. For even more flavor, make Candied Pecans and chop them up to add to the relish just before serving. If you don’t like nuts, leave them out.
Pure Monk Fruit Powder – 2 teaspoons of TEAkiHut Organic Pure Monk Fruit Powder provides additional sweetness without adding refined sugar. It won’t raise your blood sugar levels, so even though there is plenty of naturally occurring sugar in this recipe, it’s a better choice not to add even more.
Sea Salt and Spices – Ceylon cinnamon and ground ginger pair beautifully with the fruits to bring a subtle warmth to the relish. A pinch of sea salt pulls it all together.
How to Make Cranberry Orange Relish
The best thing about this cranberry relish recipe is how fast it comes together. Since it’s raw, all you need to do is prep the fruit and toss everything in the food processor. Keep reading for a more detailed breakdown.
PREP THE FRUIT
First, wash all the fruit and discard any cranberries that are mushy or spoiled. Leaving the skin on, chop and core the apple. Zest ¼ of the orange to yield about 2 teaspoons. Then peel the orange and remove the fruit segments, discarding the rind. Place the cranberries, apple, orange segments and orange zest into a food processor.
ADD THE NUTS, SWEETENER AND SPICES
Add the pecans (if using), monk fruit powder, cinnamon, ginger and sea salt to the food processor. Process on low, gradually increasing the speed until reaching the desired consistency (see tip below).
Transfer the finished cranberry orange relish to a glass bowl, cover and place in the refrigerator for three days to allow the flavors to mellow. Stir the mixture once each day until ready to serve. And that’s it!
Tips & Substitutions for the Best Cranberry Relish
The trick to this recipe is time. Put a reminder on your calendar to make it 2-3 days prior to your event. For example, when I plan to serve it for Thanksgiving, I prepare it Monday.
The finer the relish is processed, the more water it will release as it rests in the fridge. For more texture on serving day, stop processing when the pieces are slightly larger than desired.
If you prefer, 1 tablespoon of pure maple syrup can be used in place of the monk fruit sweetener. Just keep in mind that it will add a significant amount of sugar, making this recipe more likely to spike blood sugar levels and increase inflammation in the body.
To take the flavor up a notch, omit the pecans from processing and make a batch of Candied Pecans instead. Chop them up and add to the relish just before serving. Sprinkle any leftovers on your sweet potatoes or pumpkin pie.
No one in our house eats gravy, so I serve the cranberry orange relish in my great-grandmother’s gravy boat for fun.
Conclusion
In less than ten minutes you will have prepared a nutritious and flavorful side dish that will add a beautiful pop of ruby-red color and a tasty zing to your holiday meal. You might even convert some former cranberry relish naysayers to devoted fans.
This cranberry orange relish recipe is bursting with beneficial nutrients, brilliant color and bright flavors to compliment any holiday meal. Plus, it comes together in 10 minutes and doesn’t contain added sugar.
Ingredients
Scale
1 (12-ounce) package of fresh cranberries
1 navel orange
1 Granny Smith apple, skin on
1/4–1/2 cup pecans (optional)
2 teaspoon TEAkiHut Organic Pure Monk Fruit Powder
1/2 teaspoon ground Ceylon cinnamon
1/4 teaspoon ground ginger
Pinch of fine sea salt
Instructions
Wash all the fruit and discard any cranberries that are mushy or spoiled. Leaving the skin on, chop and core the apple. Zest ¼ of the orange to yield about 2 teaspoons. Then peel the orange and remove the fruit segments, discarding the rind. Place the cranberries, apple, orange segments and orange zest into a food processor.
Add the pecans (if using), monk fruit powder, cinnamon, ginger and sea salt to the food processor.
Process on low, gradually increasing the speed until reaching the desired consistency (see tip below).
Transfer the finished cranberry orange relish to a glass bowl, cover and place in the refrigerator for three days to allow the flavors to mellow. Stir the mixture once each day until ready to serve.
Notes
The trick to this recipe is time. Remember to make it 2-3 days prior to your event.
The finer the relish is processed, the more water it will release as it rests in the fridge. For more texture on serving day, stop processing when the pieces are slightly larger than desired.
SUBSTITUTIONS:
1 tablespoon of pure maple syrup can be used in place of the monk fruit sweetener. But it will add a significant amount of sugar, increasing blood sugar levels and potentially aggravating any inflammation in the body.
Use Candied Pecans to take the flavor up a notch. Don’t process them with the rest of the ingredients. Instead, chop them up and add to the relish just before serving. If using candied pecans, just know this recipe will no longer be vegan.
If you loved this recipe, would you do me a tiny favor and leave a rating below? Don’t forget to save it to Pinterest so you can find it quickly next year.
No one in our house eats gravy, so I serve the cranberry orange relish in my great-grandmother’s gravy boat for fun.
