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.