Best 11 Raw Cranberry Relish Recipes
Raw cranberry relish is a tart and tangy condiment that is a staple at many holiday meals. It is easy to make and can be done ahead of time, making it a perfect dish for busy hosts and hostesses. This refreshing relish is made with fresh cranberries, oranges, and a variety of other ingredients, depending on the recipe. Some common additions include nuts, apples, and spices. The relish can be served as a side dish, a condiment, or even as a dessert.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH CRANBERRY RELISH
This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
Provided by Lauren Allen
Categories Side Dish
Time 5m
Number Of Ingredients 3
Steps:
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Nutrition Facts : Calories 330 kcal, Carbohydrate 85 g, Sodium 2 mg, Fiber 6 g, Sugar 75 g, ServingSize 1 serving
UNCOOKED CRANBERRY AND ORANGE RELISH
Steps:
- Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.
FRESH CRANBERRY RELISH
Steps:
- Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
FRESH CRANBERRY RELISH
A fresh, fruity, no-cook cranberry relish that is quick and easy!
Provided by Wendy Glasser
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 30.8 g, Fat 0.1 g, Fiber 3.1 g, Protein 0.5 g, Sodium 7.7 mg, Sugar 26.3 g
FRESH GINGER CRANBERRY RELISH
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.
Nutrition Facts :
RAW CRANBERRY RELISH WITH FUYU PERSIMMON
Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.
Provided by Anna Thomas
Yield Makes about 2½ cups
Number Of Ingredients 6
Steps:
- Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
- Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
- Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.
RAW CRANBERRY DATE RELISH WITH GINGER
A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.
Provided by Christine Sahadi Whelan
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
- Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
- Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.
FRESH CRANBERRY RELISH
This no-cook cranberry medley spiced with cinnamon and ginger is a wonderfully refreshing complement for a savory entree. The tartness mellows as the relish chills.-Deb Williams, Peoria, Arizona
Provided by Taste of Home
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a large bowl; toss to combine. Refrigerate, covered, overnight to blend. If desired, serve with fresh grated orange zest.
Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
FRESH CRANBERRY CITRUS RELISH
This no cook relish is a tart and refreshing relish. Good with turkey, it provides an especially effective counterpoint to heavier birds such as goose and duck. Stored, covered, in the refrigerator, the relish keeps for at least a week. Use it as an intriguing spread on turkey sandwiches.
Provided by Olha7397
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.
LOW-CARB RAW CRANBERRY RELISH
This is NOT a no carb but lower than most raw, uncooked relish. I always get asked for my recipe on this no matter where I serve it. Quick, easy and great for those what do I bring luncheons! Due to the high acid content it will be good in the fridge for a week. However, it is a pleaser dish and never lasts 24 hours. I fix double and hide a dish in the back of the fridge.
Provided by Maeven6
Categories Fruit
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the washed raw cranberries into a food processor.
- Pulse until chopped finely and place into a large bowl.
- Next put pecans into the processor and chop coursely.
- Place them into the bowl with the cranberries.
- Do the same with the celery, chop and add to the bowl.
- Chop your apple finely on a cutting board. DO NOT use the processor.
- Add the apple to the bowl and stir in the rest of the ingredients.
- Chill over night or at least for a few hours before serving.
- Serve with poultry, breakfast toast, cereals, or anything a nice tart bit is good with.
Nutrition Facts : Calories 90.2, Fat 6.7, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 8.3, Fiber 3.4, Sugar 3.6, Protein 1.2
FRESH CRANBERRY RELISH
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Pulse ingredients in a food processor until combined but still chunky.
Nutrition Facts : Calories 55 g, Fiber 3 g, Sodium 25 g
Tips for Making Raw Cranberry Relish:
- Use fresh cranberries: Fresh cranberries are more flavorful and have a better texture than frozen or canned cranberries.
- Chop the cranberries coarsely: This will help to preserve the texture of the cranberries and prevent them from becoming mushy.
- Add a variety of ingredients: Feel free to add other ingredients to your relish, such as apples, oranges, nuts, or raisins.
- Use a food processor: A food processor will make it quick and easy to chop the cranberries and other ingredients.
- Chill the relish before serving: This will help to develop the flavors of the relish and make it more refreshing.
Conclusion:
Raw cranberry relish is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright color and tangy flavor, raw cranberry relish is sure to be a hit at your next gathering.
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