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    Home » Recipes

    Cranberry Apple Relish Sweetened with Dates

    By: Amy Katz · Published: Nov 7, 2017 · Last modified: Nov 8, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, oil-free, soy-free, vegan
    Bowl of relish in top image; cranberries and chunks of green apple in a food processor in the bottom image.

    Four ingredients, a food processor, and 15 minutes are all you need to make this easy, no-cook Cranberry Apple Relish for Thanksgiving. It's a wonderful combination of sweet-tart flavors and crunchy textures from fresh fruit and pecans.

    Overhead of bowl of cranberry relish with Granny Smith apple, fresh cranberries, and pecans.

    Inspired by the cran-apple side I grew up with, but without the cup (or more) of white granulated sugar, this recipe is a fresh take on a family favorite. Simply add the ingredients to a food processor, pulse until chopped but still chunky, and it's ready to eat. No saucepan required!

    It goes well with other Thanksgiving and Christmas dishes like Stuffed Acorn Squash, Mashed Sweet Potatoes, and Balsamic Glazed Brussels Sprouts. Plus it adds a lovely pop of color to your dinner plate and is an interesting twist on the traditional cranberry sauce.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Expert tip
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More recipes with dates
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's refined-sugar free and naturally sweetened with fruit.
    • It makes 8 servings and can easily be doubled.
    • It pairs well with all your favorite holiday dishes and can be made in advance.

    Ingredients

    • Fresh cranberries: Choose ones that are firm and scarlet or bright red. If they are light pink or dark purple, they are underripe or overripe, respectively.
    • Apple: I like to use a Granny Smith apple for the contrasting green color, but they are rather tart. If you prefer a sweeter apple since the cranberries are already sour, Fuji, Honeycrisp, and Gala are great choices.
    • Medjool dates: These "nature's candies" will add sweetness to the relish.
    • Pecans: I like to add these nuts for extra crunch. If you don't have pecans, walnuts are another option.

    Joolies Organic Whole Medjool Dates

    • "Ugglies" fresh California grown
    • USDA Organic, non-GMO & Climate Pledge Friendly
    • No sugar added
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 4 numbered images showing how to make this recipe.
    1. Add the cranberries to the food processor.
    2. Then add the chopped apple and dates. Process, scraping down the sides of the food processor bowl as necessary.
    3. Then when the sauce is just about ready, give it a taste and add more dates if you want it sweeter. At this time, throw in the pecans, then give the relish one last whirl.
    4. Serve immediately, or cover and refrigerate for later.

    Expert tip

    Keep the texture chunky and be careful not to over-process it. For best results, use the pulse function on your food processor.

    Variations

    • Use a sweeter apple such as Fuji, Ambrosia, or Honeycrisp.
    • Substitute Medjool date syrup in place of the fresh dates.
    • Leave out the pecans or use walnuts in their place.
    • Add a little ground cinnamon, grated fresh ginger, or orange zest.
    • Stir in other chopped fruit such as oranges or pineapple.

    Serving suggestions

    Close up of bowl of fresh relish.
    • Sauteed Green Beans with Mushrooms
    • Vegan Lentil Meatloaf Muffins
    • Vegan Roasted Brussels Sprouts and Carrots
    • Dairy-Free Olive Oil Mashed Potatoes
    Pages from the Easy Vegan Holiday Recipes eBook.

    Storing

    Cover and refrigerate the sauce until you're ready to eat. When preparing for a holiday dinner, you can make this recipe up to 2 days in advance. Any longer than that and the sauce will become too watery.

    FAQ

    Can cranberries be eaten raw?

    Yes, cranberries can be eaten raw. But since they are extremely tart and sour, they are more enjoyable mixed with other fruit.

    Can frozen cranberries be substituted for fresh?

    In many cases, yes, such as in baking and in cooked sauces. But for this raw recipe, you'll want to use fresh.

    What is a good substitute for Granny Smith apple?

    Any firm and tart apple will work in place of the green apple such as Fuji or Braeburn. But you can also use a sweeter variety such as Honeycrisp.

    What is the difference between cranberry sauce and cranberry relish?

    Cranberry sauce is cooked in a saucepan on the stove, usually with sugar. Cranberry relish is made with raw ingredients in a food processor.

    More recipes with dates

    • Basmati Rice Pilaf with Chickpeas and Dried Fruit
    • 5 Easy Breakfast Chia Pudding Recipes
    • Peanut Butter Green Smoothie
    • Wild Rice Salad with Apple and Pomegranate

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of relish surrounded by raw cranberries, a green apple, and pecans.

    Cranberry Apple Relish Sweetened with Dates

    Four ingredients, a food processor, and 15 minutes are all you need to make this easy, no-cook Cranberry Apple Relish for Thanksgiving.
    4.8 from 5 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, oil-free, soy-free, vegan
    Course: Condiment, Salad, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 99kcal
    Author: Amy Katz

    Equipment

    • Food Processor

    Ingredients

    • 2 cups fresh cranberries, rinsed
    • 1 Granny Smith apple, (or your favorite variety), roughly chopped
    • 4 Medjool dates, roughly chopped
    • ½ cup raw pecan pieces
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Add the cranberries, apples, and dates to the bowl of a food processor. Pulse a few times until the fruit is roughly chopped.
    • Add the pecans to the food processor. Pulse a few more times, scrapping down the sides of the bowl as necessary. Be sure not to over-process. Keep it chunky and crunchy.
    • Refrigerate the relish in an air-tight container until ready to serve.

    Notes

    • Keep the texture chunky and be careful not to over-process it. For best results, use the pulse function on your food processor.
    • Make this relish up to 2 days in advance and cover and refrigerate it until ready to use. If kept longer than that it will become too watery. Stir well before serving.
    • For a sweeter sauce, add a few more dates.
     
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    Nutrition

    Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 154mg | Fiber: 3g | Sugar: 12g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Vegan Lentil Meatloaf Muffins
    No Drain Vegan Instant Pot Mashed Potatoes »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Theresa Glenn

      November 18, 2019 at 11:48 am

      5 stars
      Delicious!!! You have captured the traditional recipe, but, made it even better!!!

      Reply
      • Amy Katz

        November 18, 2019 at 12:54 pm

        Thank you so much, Theresa!

        Reply
    2. Melissa

      November 21, 2017 at 9:00 pm

      4 stars
      Very easy to make, but it is very, very tart. I doubled the recipe and used one granny smith Apple and one honey crisp Apple. I added about 3 tablespoons of sugar after tasting how tart it is, still tart which I love, but a little more palatable with a bit of sugar in it. Thank you for sharing!

      Reply
      • Amy

        November 22, 2017 at 8:41 am

        Hi Melissa! I'm glad you were able to make it work for your taste. If the cranberries are too tart, another think you can do is add more dates.

        Reply
    3. Liz

      November 19, 2017 at 7:57 am

      5 stars
      Can I make it on Sunday for Thanksgiving or will it turn too brown? (i.e. how many is "a few" days?) Thank you-

      Reply
      • Amy

        November 19, 2017 at 12:38 pm

        Hi Liz! I found that it didn't turn brown after that many days, but it did get a little watery. I plan on making it on Tuesday to serve on Thanksgiving.

        Reply

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