Ingredients
Equipment
Method
Chop the cranberries
- Pulse the fresh cranberries in a food processor until coarsely chopped, then transfer them to a bowl. Stop when you still see distinct cranberry chunks for a chunky relish texture.
Chop the orange and apple
- Pulse the orange and apple in the food processor until finely chopped. Scrape down if needed so the pieces are even and small.
Combine and chill
- Stir the pulsed orange, apple, and sugar into the coarsely chopped cranberries. Mix until the sugar looks evenly distributed with no dry pockets.
- Cover and chill for at least 4 hours or overnight so the sugar dissolves and the flavors meld. Visual cue: the mixture should look more glossy and cohesive after chilling.
Finish and serve
- Stir in the chopped pecans just before serving. Taste and adjust sweetness if desired, and serve chilled for the best texture.
Notes
For best results, chill the relish long enough for sugar to fully dissolve (overnight is ideal), and keep it covered to prevent fridge odors from absorbing. Store covered in the refrigerator for up to 5 days; the relish can be frozen for up to 2 months, but the texture may soften slightly after thawing. For a lower-sugar option, use a sugar substitute designed for 1:1 substitution and chill the same way to help it dissolve.