The Washington Post

Fresh Cranberry Relish

Fresh Cranberry Relish 10.000
Nov 16, 2005

This fast and simple uncooked version takes only a few pulses of the food processor to produce a fresh-tasting relish with orange overtones.

Make Ahead: 1 day in advance, so that the sugar dissolves and melds with the fruit; store in an airtight container and refrigerate until ready to serve.

Servings: 10 - 1 2
  • 1 large orange, seeds and half of the rind removed, cut into 1-inch pieces
  • 1 large tart apple, such as Granny Smith, cored, quartered and cut into 1-inch pieces
  • 3 cups cranberries
  • 1/2 cup sugar
  • 2 thin slices (1/2 teaspoon) peeled ginger root


Combine all ingredients in the bowl of a food processor and pulse just until the mixture is chopped and the consistency is firm, but not pureed.

Transfer to an airtight container, cover and store overnight.

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Recipe Source

Adapted from "Thanksgiving Entertaining" (Williams-Sonoma, 2005).

Tested by Judith M. Havemann.

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Nutritional Facts

Calories per serving (based on 12): 53

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 14g 5%

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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