Cranapple Relish

This raw cranberry apple relish comes together in a food processor with zero cooking. Fresh cranberries and quartered orange get pulsed into a chunky, vibrant base, then blended with shredded apple and a touch of ground coriander for a condiment that’s tart, fruity, and refreshing.

Using artificial sweetener instead of sugar keeps this diabetic-friendly and low in calories without sacrificing sweetness. The apple’s natural sugars help balance the cranberries’ sharp bite, and the orange adds citrus brightness throughout.

Ground coriander is the unexpected ingredient that makes this relish stand out. Its warm, slightly citrusy flavor bridges the cranberry and orange beautifully and adds a layer of complexity you won’t find in a basic cranberry sauce.

Chill for at least an hour before serving. The flavors need time to meld and the relish softens slightly as it rests.

Kitchen Tips

• Pulse the cranberries and orange in short bursts. You want coarsely chopped pieces, not a puree.
• Shred the apple last and fold it in quickly. Shredded apple browns fast when exposed to air.
• Taste and adjust the sweetener after chilling. Cold dulls sweetness, so you may want to add a little more.
• This keeps in the refrigerator for up to a week and the flavor improves each day.

Variations

• Honey version: Replace the artificial sweetener with honey for a natural sweetener option (not sugar-free).
• Ginger cranberry: Add a teaspoon of freshly grated ginger for a warm, spicy kick.
• Pecan relish: Fold in chopped toasted pecans just before serving for crunch.