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The Washington Post

Cranberry-Citrus Relish

Cranberry-Citrus Relish 10.000
Nov 20, 2002

This raw relish with its tart citrus taste is a necessary counterpoint to the rich turkey and gravy.

Make Ahead: The relish can be assembled and refrigerated in an airtight container for up to 1 week.

Servings: 10
  • 1 medium orange (preferably navel, unpeeled and scrubbed), cut into 1-inch chunks
  • 1 medium Granny Smith apple, peeled, cored and cut into 2-inch chunks
  • 1/4 medium lemon (unpeeled and scrubbed), seeded and cut into 2-inch chunks
  • 8 ounces fresh or frozen cranberries, rinsed and picked over for stems (about 2 cups)
  • 1/2 cup sugar


Combine the orange, apple and lemon in the bowl of a food processor. Pulse until finely chopped.

Add the cranberries; pulse until they are coarsely chopped.

Transfer the mixture to a medium mixing bowl and add the sugar, stirring until it has dissolved.

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Recipe Source

Adapted from a recipe in the December 1995 issue of Food & Wine magazine.

Tested by The Washington Post.

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Nutritional Facts

Calories per tablespoon serving: 66

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 17g 6%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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