What's the difference between cranberry sauce and cranberry relish?

Cranberry sauce is boiled on the stove with cranberries, sugar, water, and other flavors, whereas cranberry relish is uncooked and blended with other fruits like oranges and apples. As a result, the sauce is more syrupy and sweet, while the relish is a bit more fresh, textured, and may have a slight tartness to it.

What are some good serving suggestions?

Serve this relish with a roasted turkey (literally, dip the turkey in it!) whether for Thanksgiving or any time, turkey burgers, or turkey sandwiches. It would also be delicious with roasted whole chicken or pork tenderloin.

How do I store or freeze cranberry relish?

To store, place the relish in an airtight container in the fridge for up to a week. To freeze, you can place the relish in an airtight container (leaving a bit of air spice for relish to expand when frozen), and keep it in your freezer for up to three months. When you're ready to eat, thaw in the fridge overnight and enjoy the next day!

Will it taste like I'm eating plain orange peels?

Nope! If you make the recipe as written, the orange peels will taste cohesive with all of the other ingredients, and you'll taste the citrusy component of the orange flesh and orange oils release from the peels. The sweetness from the sugar and apples balances everything out, so while you will taste citrus, it won't taste like you're eating straight orange peels.

Five Minute Cranberry Relish with Orange and Apple

Description

This five minute cranberry relish recipe is a fresh, delicious, and healthy Thanksgiving side dish. Make it the night before Thanksgiving, or make it last-minute (because with a recipe this quick and easy, you can!). Enjoy with roasted turkey or on turkey sandwiches!

Ingredients

Units Scale

1 12-oz. bag of fresh cranberries
1 apple (I like Fuji for this recipe!)
1/2 an orange, unpeeled
1/4-1/3 cup organic cane sugar*

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Instructions

Chop fruit. Cut apple into chunks and discard the core, then halve the orange half.
Blend in food processor. Place all ingredients in a food processor (or high speed blender) and process until a well-chopped, relish consistency forms (45 seconds - 1 minute will do).
Taste and adjust sugar. Move relish to a medium bowl, serving dish, or container that you'll use to store in fridge. Taste and stir in more sugar to taste.
Chill. Chill the cranberry relish until you're ready to use.

Notes

Store or Freeze: Store in an airtight container in the fridge for up to a week. To freeze, store in an airtight container with little space available for expansion, and freeze for up to three months. Thaw in the fridge overnight.
Sugar: I rarely use cane sugar, but for this recipe, I make an exception! I like the resulting cranberry relish consistency better than when I use a liquid sweetener. That said, a lightly flavored natural sweetener such as agave would work. Note that a liquid sweetener will change the resulting texture to be more runny.

Prep Time: 5
Category: Side dish, Thanksgiving
Method: Food processor
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 80
Sugar: 14.9 g
Sodium: 1.6 mg
Fat: 0.1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 20.8 g
Fiber: 3 g
Protein: 0.4 g
Cholesterol: 0 mg