Side Dish: United States – Upper Midwest (Minnesota) – Minnesota Cranberry Relish

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 1 hr

Total 2 hrs

Ingredients

- 12 oz (340 g) fresh or frozen cranberries, rinsed and drained
- 2 medium apples (Granny Smith or Honeycrisp), cored and roughly chopped, approx. 10 oz (285 g)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (30 ml) pure maple syrup
- Zest of 1 orange and 2 tbsp (30 ml) fresh orange juice
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.6 g) ground cinnamon (optional)
- 3/4 cup (150 g) cooked wild rice (see step 1 if starting from dry)
- 1/3 cup (40 g) toasted chopped walnuts or pecans (optional)

Instructions

Short Description:
A bright, slightly sweet-tart cranberry relish that combines local cranberries and apples with cooked wild rice for a uniquely Minnesotan texture and flavor—ideal alongside roasted meats or holiday plates.

Regional Notes:
This Minnesota variation highlights local ingredients: tart cranberries, crisp Minnesota apples (such as Honeycrisp or Granny Smith), and nutty wild rice commonly harvested in the Upper Midwest. The wild rice adds chewy texture and a regional identity that distinguishes it from typical East Coast raw cranberry relishes.

1. If you need to cook wild rice: combine 1/3 cup (60 g) dry wild rice with 1 1/4 cups (300 ml) water in a small saucepan; bring to a boil, reduce to a simmer, cover, and cook 35–45 minutes until the grains split and are tender. Drain any excess, spread on a plate to cool, and chill before using so the relish stays bright.
2. If using frozen cranberries, thaw and drain. Place cranberries and chopped apples in a food processor. Pulse 6–10 times until the mixture is finely chopped but not pureed—aim for a coarse relish texture. (If you do not have a food processor, finely chop by hand.)
3. Add the granulated sugar, maple syrup, orange zest and juice, salt, and cinnamon to the food processor and pulse 2–3 times just to combine; alternatively, stir thoroughly by hand until sugar begins to dissolve.
4. Transfer the cranberry-apple mixture to a mixing bowl. Fold in the cooked, chilled wild rice and the toasted nuts if using, mixing until evenly distributed.
5. Cover and refrigerate at least 1 hour (preferably 4 hours or overnight) to let the flavors meld and the sugar to soften the fruit. Taste after chilling and adjust sweetness with an extra teaspoon or two of maple syrup or sugar if desired.
6. Serve chilled or at cool room temperature as a side dish with roast turkey, ham, or other main courses. Keeps covered in the refrigerator for up to 5 days.