Cranberry Relish

Cranberry Apple Relish - sitting in a flared glass bowl, spoon stuck in relish. Bowl surrounded by red berries and Pink Lady apples.

A perfect balance of sweet and tart, this fresh cranberry apple relish is wonderful! Easy to make, this fresh-tasting relish is great on sandwiches, alongside your holiday favs, or to add as topping to coleslaws and salads.


  • 2 cups raw cranberries 
  • 2 peeled/cored Granny Smith apples, cut into thick slices 
  • 1 large orange 
  • 1 ½ cups granulated sugar 
  • 2 Tbsp Applejack Brandy (optional) 
  • 20 oz walnuts


  1. In a skillet over low heat, or on a sheet pan in oven, toast walnuts until lightly browned. Set aside to cool and then chop coarsely. 
  2. Using a veggie peeler, carefully remove strips of orange peel without getting too much of the pith. Once outer orange peel is removed, peel the orange and cut the fruit into chunks. 
  3. Pulse everything in a food processor so that it’s still in small, distinguishable pieces. 
  4. Gently stir in brandy, if using. 
  5. Add sugar gradually. Start with less than a cup and add ¼ cup at a time until it’s the right level of sweetness for you. Let sit at room temperature until sugar dissolves, about 45 minutes.  
  6. Store in fridge until ready to use. Flavors meld as it sits. Before serving, top with a few extra chopped walnuts.