Cranberry relish is a holiday tradition that has been passed down for many generations. My Nana’s recipe includes jello mix, which doesn’t fit within my plant-based diet, so I created my very own healthy version that tastes absolutely delicious!

Buy Cranberries On Sale & Stock-Up

I always wait until fresh cranberries go on sale at Aldi’s for $.99 per bag, then I stock up. Once at Winco, I found them for just $.10 per bag and you know I stocked up that time!

Anyways, once they go on sale, I buy about 30 bags and freeze them in my deep freezer. I absolutely love having fresh cranberries on hand year round to make this recipe, as well as cranberry salsa.

Not The Cheapest Recipe For 1 Reason

I can’t say this is the cheapest recipe for healthy cranberry relish. I use pure maple syrup as my sweetener of choice because it’s one of the healthier sweeteners, but pure maple syrup is very expensive. If you prefer using sugar, then you can definitely replace the pure maple syrup in this recipe for sugar.

Make It A Day Ahead

This relish is absolutely beautiful the next day. The day you make it, you can definitely eat it, but the next day the relish is MORE RED and has a better flavor. Trust me, make this the day before you’re planning on serving it, you will be so much more pleased with it.

Other Recipes You May Enjoy:

Healthy Cranberry Relish

Eating Healthy Spending Less

Print Recipe Pin Recipe

Cuisine Recipes, Side Dishes

Servings 10 servings

Ingredients

1 (12oz bag) fresh or frozen cranberries
1 cup pure maple syrup
2 apples
1 (6oz package) fresh raspberries
zest from 1 orange
juice from 1 orange

Instructions

In a food processor, process the cranberries with the pure maple syrup until the cranberries are broken down into small pieces. The chunkiness of the cranberries is up to you, but I like mine to be very small.
Pour the cranberry mixture into a bowl, then shred both apples using your food processor. Add the shredded apples to the cranberries.
There are 2 ways you can add the raspberries. You can either chop them up into tiny pieces, or you can squeeze the raspberries in your hands as you add them to the bowl of cranberries. I use my hands and squeeze them into mush. The flavor of the raspberries compliments the cranberries so nicely!
Lastly, add the orange zest and orange juice. Mix all the ingredients together.
For the best results, allow cranberry relish to sit in your refrigerator for at least 12 hours before serving. The relish will become a rich vibrant red color and the flavor will be even better.

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