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Fresh Organic Cranberry Relish that will Elevate Your Thanksgiving Day Feast

Wondering what to do with Fresh organic cranberries from FruitShare?  Well, we have two takes on cranberry relish —both tested and both delicious!  Ever since we discovered these recipes we have been enjoying the cranberries (raw) for our Thanksgiving dinners.

Cranberry, Apple, and Orange Relish

The first comes from my sister who has been making and serving this for years (she found it on myrecipes.com). We love the freshness of this relish and also the fact that because the peels are left on the citrus it is even more packed with vitamins and minerals.  By adding the sugar slowly you can control the sweetness.

1 Pound fresh organic cranberries

2 organic Honeycrisp, Opal, or Pink Lady apples - cored

1/2 Lemon with end cut off but peel on

1-2 organic oranges with ends cut off but not peeled.

1/2 cup sugar

1 cup dry roasted slivered almonds (optional)

Cut apples and citrus into two-inch chunks and remove core and any citrus seeds. Using a food processor, pulse fruit (including cranberries) in batches until coarsely chopped.  Place in a bowl and begin to add sugar. We start with 1/4 cup and mix that in and then refrigerate for some time before testing.  Next, add the remaining sugar to taste.  The almonds add a nice crunch.  Add these just prior to serving.

Fresh Cranberry and Orange Relish from Cousin Mary

She has been making this cranberry relish for our Thanksgiving meals for so long that we cant imagine a Thanksgiving without it!


1 - 12 oz. packages of fresh organic cranberries or frozen

1 - Navel Orange

1 cup granulated sugar*


This is the basic recipe that can be doubled to serve 12-14 people for Thanksgiving and have a little left over.

Wash the fresh cranberries and cull any spoiled and/or damaged berries.  Wash the exterior of the navel orange, and gather the zest from the entire surface. Peel the orange. Prepare the sections by removing as much of the white pith as possible.

Mix the cranberries, zest and cleaned orange sections together by running them through a traditional food grinder using the blade that cuts it up the smallest.  If you do not have a food grinder a food processor will do.

Add the sugar and mix well.

Place into a bowl, cover, and refrigerate for 24 hours before serving to allow the flavors to mingle. 

The original recipe uses ½ cup of sugar per 4 oz. of cranberries. We have reduced this and generally sweeten cranberries to taste before adding all of the sugar at once.

Enjoy FruitShare's take on fresh cranberries this holiday.  You won't be disappointed!

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