Celery Cranberry Relish

Forget the canned stuff. This raw cranberry relish has bite, crunch, and a tart sweetness that wakes up everything on the plate.

Coarsely chopped cranberries, crisp celery, and fresh apple get tossed with sugar and lemon juice, then left to hang out in the fridge overnight. No cooking required. The magic happens while you sleep.

That resting time is everything. The sugar draws out the juices, the cranberries soften just enough, and all those flavors knit together into something bright and addictive.

Kitchen Tips

• Make this at least a day before serving for the best flavor. Two days is even better.
• Use a tart apple like Granny Smith to balance the sugar and keep that satisfying crunch
• A food processor on pulse makes quick work of the chopping, but keep it chunky. You want texture, not mush.
• Start with 1 cup of sugar, taste, and add more if your cranberries are particularly sour