Cranberry, Apple and Fennel Relish

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.

Yield: Yields: 6 cups (serving size: 1/4 cup)
Cost per Serving: $0.53
Recipe from All You

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Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Sodium: 13mg


  • 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. 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. 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.)
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