Cranberry Relish Recipe

Prepare fruit

Rinse the cranberries and drain well. Zest the orange and then halve it; juice one half (about 2 tablespoons). Peel, core, and cut the apple and pear into quarters to make processing easier. Peel the fresh ginger.

Pulse in food processor

Working in two small batches if necessary, add the cranberries to a food processor and pulse 6–8 times until coarsely chopped (you want small pieces, not a puree). Transfer to a mixing bowl. Pulse the apple and pear separately until finely chopped but not mushy (about 6 pulses). Add the chopped apple and pear to the bowl with cranberries.

Combine flavors

Grate the orange zest directly into the bowl, then squeeze in the orange juice. Grate the peeled ginger until you have about 1 teaspoon and add it. Sprinkle the granulated sugar and brown sugar over the fruit. Add the ground cinnamon, ground allspice, maple syrup (if using), and sea salt.

Stir and taste

Stir everything thoroughly to combine. Taste and adjust sweetness: add an additional tablespoon of granulated sugar or maple syrup if you prefer sweeter relish, or more salt to balance. The mixture will mellow as it rests.

Chill to meld flavors

Cover the bowl and refrigerate for at least 2 hours, preferably 6–12 hours or overnight. Chilling softens the fruit slightly and allows the sugars and spices to meld, giving a balanced relish.

Finish and serve

Just before serving, fold in chopped toasted pecans or walnuts if using for texture. Transfer to a serving bowl and garnish with a little extra orange zest if desired. Keep refrigerated; relish will keep 5–7 days in a sealed container.