Cranberry Relish

Nov 23 2010 by
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Cranberry Relish

I just have to say it….this is the best no sugar added cranberry relish I have ever eaten. I know what you are thinking. This must be some t-a-r-t relish.  Well, it’s not. It’s sweetened with apple cranberry juice concentrate and it’s just the right amount of tart and tangy with a little sweetness and such a beautiful color. I don’t know why cranberry relish only shows up around the holidays and then is forgotten again until next year. It’s so good and good for you.  While I have no problem eating this relish straight from the dish, it’s also works well in other recipes.  Check out the notes below for some recipes that feature this fantastic relish.



  • 12 oz package of fresh cranberries
  • 1 orange
  • 1/2 cup strawberries (about 8 whole berries)
  • 8 oz unsweetened apple cranberry juice concentrate, thawed
  • 2 tbsp corn starch
  • 1/2 chopped walnuts (optional)


  1. Pour all but 1/4 cup of the thawed apple cranberry juice concentrate in a medium saucepan. In a cup or small bowl stir together the remaining 1/4 cup juice and the corn starch. Stir until dissolved. Turn heat to high and bring the juice in the saucepan to a simmer. Reduce heat to low and slowly pour in the cornstarch mixture stirring constantly until thickened. Turn heat off and set aside to cool.

    Bring juice concentrate and kuzu root powder to a boil

  2. Using a paring knife or zester remove the zest from the orange and place in a food processor.

    Remove the zest from the orange

  3. Peel the orange and place in the processor along with the cranberries and strawberries.

    All ingredients placed in the food processor

  4. Process on low 1-2 minutes until the relish is coarsely chopped.

    Coarsely chopped ingredients

  5. Add in the cooled sauce and chopped walnuts (if using). Chill and serve.

Nutritional Info:

Makes 8 servings.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 48.5, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 12.5g, Fiber: 6g, Sugars: 1.5g, Protein: 0g, Sodium: 5mg, Chol: 0mg


Store leftover relish in an airtight container in the fridge for up to 1 week.  The relish can also be frozen for up to 6 months.

Cranberry relish is so versatile. It can be eaten as is, tossed with a salad, made into bread, cookies, or muffins or as a condiment on sandwiches.

Here are two of our favorite recipes that use Cranberry Relish:

Thanksgiving Salad with Cranberry Vinaigrette

Squash Rings with Cranberry Stuffing

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  1. helen says:

    just wondering how long the cranberry relish will last in fridge?

    • Kristy says:

      Helen, the relish will last at least a week in the refrigerator. I usually make it during the holidays and then use the leftovers for other recipes.

  2. Lindsey says:

    Hi! I was thinking of making your Thanksgiving salad for Thanksgiving (in two days!) and I don’t believe I’ll be able to get access to the kuzu root powder… is there an alternative, or is it possible that I can leave it out altogether since it’s being used for the dressing? Thanks!

    • Sarah says:

      Hi Lindsey,

      I would try using arrowroot powder in place of the kuzu powder. Luckily you’re using it for the dressing (which ROCKS by the way!) so it doesn’t need to be thick like it would for a traditional relish. I would still try replacing with the arrowroot though. Let us know how it turns out!


  3. Shara Cochrane says:

    I am a little confused about the Kuku root. How much do you put in? It isn’t on the ingredients list at all. Or is this in subsitute of the 2 tbsp corn starch ?

    • Kristy says:

      Hi Shara, We originally made this recipe with kuzu root powder but since it was so hard for people to find we substituted it with corn starch. I can’t wait for fresh cranberries to come into season again so I can make this relish again.

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