Cranberry, Apple, and Orange Relish

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith

Light and refreshing—and great in a turkey sandwich.

Yield: Serves 18 (makes 6 cups) (serving size: 1/3 cup)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 29%
  • Protein: 1.6g
  • Fat: 3.1g
  • Saturated fat: 0.2g
  • Carbohydrate: 17g
  • Fiber: 3.2g
  • Sodium: 1.2mg
  • Cholesterol: 0.0mg


  • 1 1/2 medium oranges, unpeeled
  • 1/2 medium lemon, unpeeled
  • 2 medium Granny Smith apples
  • 1 pound (1 qt.) fresh or thawed frozen cranberries
  • 1/2 to 3/4 cup sugar
  • 1 cup toasted slivered almonds


  1. 1. Trim ends from oranges and lemon and discard. Cut citrus into 2-in. chunks, discarding seeds. Peel and core apples and cut into 2-in. chunks.
  2. 2. Pulse fruit chunks and cranberries in batches in a food processor until coarsely chopped; pour into a bowl. Stir in sugar to taste. Add almonds up to 2 hours before serving.
  3. Make ahead: Chill up to 1 week.
  4. Note: Nutritional analysis is per serving.
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