Apple-Cranberry Relish Recipe
Apple-Cranberry Relish Recipe photo by Taste of Home

Apple-Cranberry Relish Recipe

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This fresh ruby-colored relish is sweet and tangy, and the apples and celery give it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. —Edith McFarland, Willits, California
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 2 medium navel oranges
  • 2 bags (12 ounces each) fresh or frozen cranberries
  • 2 medium apples, peeled and cut into chunks
  • 2 celery ribs, cut into chunks
  • 3 cups sugar

Nutritional Facts

1 serving (1/2 cup) equals 172 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 44 g carbohydrate, 2 g fiber, trace protein.


  1. Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped.
  2. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight. Yield: 16 servings (8 cups).
Originally published as Apple-Cranberry Relish in Taste of Home December/January 1997, p33

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Reviewed Nov. 28, 2013

"Great receipe - I use Spenda instead of sugar to keep the calories down. I always make this instead of the canned jelly"

Reviewed Nov. 10, 2009

"i make this at the holidays every year and everyone from my kids to my parents enjoys it - either alone as a side dish or spread on homemade rolls."

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