Pineapple-Cranberry Relish

This raw cranberry relish skips the stove entirely. Grinding the cranberries while still raw keeps their sharp, tart bite intact, and the crushed pineapple balances that tartness with tropical sweetness without any added sugar.

Using a granulated sugar substitute makes this a solid option for anyone watching their sugar intake. The relish stays firmly on the tart side, which is exactly what you want next to rich roasted turkey, pork, or chicken. It cuts through the heaviness of holiday meats the way a cooked cranberry sauce can’t quite match.

Grinding can be done in a food processor with a few quick pulses. You want the cranberries broken down but still with some texture, not pureed smooth. The relish keeps well in the fridge for several days and actually improves as the flavors meld overnight.

Pro Tips

• Sort through the cranberries and toss any soft or shriveled ones before grinding; they’ll make the relish taste off
• Drain the crushed pineapple well; excess juice makes the relish too watery
• Make this a day ahead of your holiday meal so the flavors have time to come together
• Freeze extra relish in small portions for quick defrosting throughout the season

Variations

• Add chopped walnuts or pecans for crunch
• Stir in a teaspoon of fresh grated ginger or orange zest for extra brightness
• Use real sugar or honey instead of artificial sweetener if you’re not watching sugar intake