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Cranberry, Apple and Fennel Relish

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep time 10 mins
Chill time 2 hrs
Yield Yields: 6 cups (serving size: 1/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.)