Cranberry Relish
Last Updated on November 9, 2023 by Heather Reseck
This orange-date cranberry relish makes a delicious side dish for Thanksgiving or Christmas. It includes dates and can be made sugar-free. Try it on steel-cut oats or other hot cereal.
I grew up with canned jellied cranberry sauce at Thanksgiving. We’d cut both ends out of the can and slide it into an oval Star of David dish.
Back then I didn’t know there were any other options than canned cranberries. I am not sure my parents did either. I don’t know how available fresh cranberries were in the ’60s.
But now I don’t want anything to do with the canned stuff. I want fresh cranberries. And I want minimal sugar so it tastes of fresh, tart cranberries, not sugar.
But one thing hasn’t changed–the dish. I still use that oval Star of David dish.
How to Make Cranberry Relish
It’s easy to make fresh cranberry relish.
Zest an orange, preferably an organic one. A Microplane Fine Grater does a quick, efficient job of zesting. (affiliate link.) Then peel the orange and break or cut into segments. Place in a food processor along with the zest. Add the cranberries, soaked dates, apple chunks, sweetener of choice, and a pinch of salt.
Process until finely ground. If you don’t have a food processor, you can use an old-fashioned hand-cranked meat grinder. Get everything finely chopped and then sweeten to taste.
I like to use natural and alternative sweeteners whenever I can. I found 3 tablespoons of Monk Sweet with Stevia provided just enough sweetness. (affiliate link.) It’s a combination of monk fruit, erythritol, and stevia.
The flavor of cranberry relish improves after the flavors meld, so it’s a great make-ahead dish.
Variations
- Sugar-Free: Fresh Cranberry-Relish: Substitute stevia or monk fruit extract, erythritol, date syrup, or another sweetener for all or part of the sugar.
- Fresh Cranberry-Relish with Ginger: Add 2 teaspoons chopped, peeled fresh gingerroot, ¼ cup crystallized ginger, or 1 teaspoon ground ginger.
- Fresh Cranberry-Waldorf Relish: Remove from the food processor and stir in chopped apple, celery, and walnuts. If desired, add raisins or chopped dates.
- Substitute frozen, thawed cranberries.
- Garnish with orange twists.
Make-Ahead Tip:
- Make and refrigerate for 3-5 days ahead.
Cranberry Relish
Ingredients
- ½ cup pitted dates
- ¼ cup water
- 1 organic orange
- 3 cups fresh cranberries 12-ounce package
- 1 large red apple cored and cut into chunks
- ¼ cup organic granulated sugar or other sweetener
- Pinch salt
Instructions
- Place the dates and water in a small bowl; let stand for 10-30 minutes, depending on how hard the dates are. Or boil the water and pour over the dates; let stand 10 minutes.
- Meanwhile, finely grate the orange rind, then peel and separate it into segments. Transfer the grated peel and segments to a food processor. Add the cranberries, apple, sugar, and salt.
- Drain the dates and add to the food processor. Process until all of the ingredients are finely chopped, scraping down the sides as needed.
- Transfer to a bowl. For the best flavor, cover and refrigerate at least 30 minutes. Refrigerate up to 7-10 days. Makes about 4 cups.
Notes
- Sugar-Free Cranberry-Relish: Substitute stevia or monk fruit extract, erythritol, or another sweetener for all or part of the sugar.
- Cranberry-Relish with Ginger: Add 2 teaspoons chopped, peeled fresh gingerroot, ¼ cup crystallized ginger, or 1 teaspoon ground ginger.
- Cranberry-Waldorf Relish: Remove from the food processor and stir in chopped apple, celery, and walnuts. If desired, add raisins or chopped dates.
- Substitute frozen, thawed cranberries.
- Garnish with orange twists.
- Make and refrigerate for 3-5 days ahead.
