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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