Cranberry Relish- Cooked and Fresh: two recipes!

Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.

Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at

The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.

Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.


Fresh Cranberry Relish Salad

Recipe inspired by Earlene Moore
Course Relish, Salad
Cuisine American
Keyword Christmas, cranberries, salad dressing, Thanksgiving


  • Food processor or grinder


  • 1 pound frozen cranberries
  • 2 each apples large, cored
  • 1 each orange omit seeds
  • 1 8 ounce can crushed pineapple
  • 1 cup sugar
  • 1 cup pecans toasted and chopped


  • Chop cranberries, apples and orange in the food processor. Place in bowl.
  • Add pineapple, sugar and pecans.
  • Mix ingredients well and refrigerate overnight before serving.


Add fresh chopped jalapeno if you want to add a little kick. 
Relish will keep well for several days in the refrigerator or months in the freezer. 
Great for breakfast with toast or as a side dish at any meal. 

Hot Cranberry Relish

Not only great with Dressing but as as appetizer with cream cheese and crackers.
Course Relish
Cuisine American
Keyword cranberries, jalepeno
Author Sarah Stevens


  • 4 cups cranberries fresh
  • 1 1/2 cups water
  • 1/2 cup cider vinegar
  • 3 cups sugar
  • 1 teaspoon turmeric
  • 1/4 pound fresh jalapeno seeds removed and chopped fine


  • Wash and drain cranberries; set aside. Bring remaining ingredients to a boil in a large saucepan; add cranberries and pepper.
  • Cook over moderate heat until cranberry skins pop. Reduce heat and simmer one hour, stirring occasionally.
  • Cool and place in jars. Will keep in refrigerator for the entire holiday season.

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