Cranberry Relish

No, the cranberry dish isn't just decoration on the Thanksgiving table. 

This tart relish is an annual staple for me. It's the soprano of the choir. The Screech in a high school clique. But most importantly, it's the taste that cuts through all of the heavy food. And the best part is, it's freaking easy to make. 

Ok, real talk. I make this for the actual holiday, but I honestly love it the day after. When you're making that turkey sandwich and it needs a little zing. Because we all know the leftovers are the best part. 

I like the tartness of fresh cranberries, so I don't use the insane amounts of sugar that's usually called for in something like this. But you could also switch out the green apple for a sweeter Honeycrisp or Fuji variety to help with the tang. 

Happy Thanksgiving from mine to yours, and much love to you from me. 


Cranberry Relish

About 4-6 servings

12 oz (3 cups) fresh cranberries
2 oranges
1 Granny Smith apple
2 Tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


  1. Cut the apple into large pieces. Zest the orange, then remove peel and cut the flesh into large pieces.
  2. Pulse the apple pieces first, then add the fresh cranberries and pulse again in a food processor, to break down the fruit. Add the orange flesh and zest, brown sugar, ground cinnamon, and ground nutmeg.
  3. Turn on the food processor for at least a couple minutes to combine everything, and turn off when you reach desired consistency. Scoop out and store in the fridge for up to a week before serving and serve chilled or at room temperature.

- If the oranges aren’t very juicy and you need some liquid for a more saucy consistency, add some orange juice after everything is combined together in the food processor.
- Instead of adding more sugar for sweetness, try swapping out the Granny Smith for a Honeycrisp or Fuji apple instead.