Cranberry Orange Relish

Delicious as a stand-alone side or as a filling for our cranberry orange muffins, this relish is tart and tasty.

Prep Time
15 min
15 min


  • 1 cup frozen cranberries, divided

  • ½-inch piece fresh ginger, chopped, divided

  • 2 oranges or tangerines, peeled, segmented and cut into small triangles, divided

  • 1 red apple (such as Gala, Pink Lady or Fuji), cored and finely chopped

  • ¼ cup unsweetened dried cranberries

  • 2 tbsp raw unsalted walnuts, chopped

  • ¼ cup unsweetened coconut flakes, optional


1: In the bowl of a food processor, blend ½ cup frozen cranberries, 1 tbsp ginger and 1 orange until coarsely chopped. 

2: In a large mixing bowl, combine remaining ½ cup frozen cranberries, remaining ginger, remaining orange and apple. Fold in processed cranberry-ginger mixture, dried cranberries, walnuts and, if desired, coconut. Refrigerate until needed. 

Tip: Relish tastes best when refrigerated 1 day ahead of time. 

Option: Our relish also works as a topping for poultry, ham, white fish or beef. It’s ideal in post-Thanksgiving sandwiches, or atop a bed of mixed greens or cooked whole grains such as brown rice, millet or quinoa.

For our Cranberry Orange Muffins recipe, go here.

Nutrition Information

  • Serving Size ½-cup
  • Calories 51
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 2 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0 g
  • Sodium Content 0.5 mg
  • Sugar Content 9 g