Four ingredients, a food processor, and 15 minutes are all you need to make this easy, no-cook Cranberry Apple Relish for Thanksgiving and Christmas. It's a wonderful combination of sweet-tart flavors and crunchy textures from fresh fruit 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!
Cranberry Apple Relish 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.
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.
- 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.
- 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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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- Add the cranberries to the food processor.
- Then add the chopped apple and dates. Process, scraping down the sides of the food processor bowl as necessary.
- 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.
- Serve immediately, or refrigerate in an airtight container for later.
Keep the texture chunky and be careful not to over-process it. For best results, use the pulse function on your food processor.
Refrigerate this fresh sauce in an airtight container 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 relish will become too watery.
Yes, cranberries can be eaten raw. But since they are extremely tart and sour, they are more enjoyable mixed with other fruit.
In many cases, yes, such as in baking and in cooked sauces. But for this raw recipe, you'll want to use fresh.
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.
Cranberry sauce is cooked in a saucepan on the stove, usually with sugar. Cranberry relish is made with raw ingredients in a food processor.
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If you love this recipe, please give it 5 stars! ★★★★★
Cranberry Apple Relish Sweetened with Dates
- 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.
Want to save this recipe?
- 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.
Nutritional information is an estimation only.