Cranberry, Apple and Fennel Relish

Cranberry, Apple and Fennel Relish Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Not only does Cranberry, Apple and Fennel Relish make a tasty accompaniment to your Thanksgiving turkey, but it makes a great gift too. Whip up an extra batch or two of this simple condiment, and preserve it in canning jars for the coming holidays.


Yields: 6 cups (serving size: 1/4 cup)

Recipe Time

Prep: 10 Minutes
Chill: 2 Hours

Nutritional Information

Calories 69
Fat 0.0 g
Satfat 0.0 g
Protein 0.0 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 13 mg


4 cups whole cranberries
1 fennel bulb (about 1 1/4 lb.), stalks removed
2 Golden Delicious apples, peeled, cored, cut into chunks
3 tablespoons lemon juice
1 1/2 cups sugar


1. Place cranberries in a bowl. Cut fennel into quarters and remove tough core. Thickly slice each quarter and add to bowl. Add apples and lemon juice and toss to combine.

2. Pulse 1/3 of mixture with 1/2 cup sugar in a food processor, stopping and scraping down sides of bowl often. Transfer to a large bowl. Repeat twice with remaining mixture and sugar. Cover and refrigerate until very cold, at least 2 hours. Serve cold. (Can be made up to 5 days in advance. Keep tightly covered and refrigerated. Periodically drain off any excess liquid.)

December 2013
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