Grandma’s Cranberry Relish


A cranberry relish that makes or breaks Thanksgiving.

This cranberry relish is a “must have” Thanksgiving dish for Jon Fancey (Bi-Rite Category Manager for Cheese and Specialty Items). He makes it every year. When he goes to friends’ homes for Thanksgiving dinner, if they said “don’t bring anything,” he brings his relish anyway because it’s just not Thanksgiving without it.


3 (12 oz) bags fresh cranberries
2 granny smith apples
2 oranges
1 cup organic sugar
1 teaspoon salt
Walnuts (optional as topping)


Wash and quarter apples and oranges, removing seeds and core (but not the skins).

Using a meat grinder (or, for the modern cook, a food processor on pulse – just don’t overdo it) grind cranberries, apples, and oranges, saving the juice.

Place ground fruit in a mixing bowl along with all the juice and stir in sugar and salt.

Refrigerate overnight (a must for proper consistency).

If using walnuts as a garnish, spice and toast them – to really elevate the relish get creative with your spices to give a warm or savory (not sweet) kick.

Top relish with walnuts before serving.

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