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

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 12 oz (340 g) fresh cranberries, rinsed and drained
- 1 medium apple, about 8 oz (225 g), cored and coarsely chopped (leave skin on; Honeycrisp or Gala recommended)
- 1 medium navel orange, zested and juiced (about 2 tsp zest and 3 tbsp / 45 ml juice)
- 2/3 cup (135 g) granulated sugar
- 2 tbsp (30 ml) water (optional, to adjust texture)
- Pinch (about 1/8 tsp / 0.5 g) fine salt
- 1/4 cup (30 g) toasted chopped walnuts or pecans (optional, for texture)
- 1/2 tsp (1.5 g) ground cinnamon (optional, for warmth)

Instructions

Short Description:
A bright, fresh cranberry relish made without cooking, combining tart Wisconsin cranberries with sweet apple and orange for a crisp, spoonable side dish. It is lightly sweetened and can be made a few hours ahead to let flavors marry.

Regional Notes:
This Wisconsin version highlights locally grown fresh cranberries and uses raw fruit (apple and orange) rather than cooking the berries, a common Upper Midwest approach. The relish is pulsed or hand-chopped for a coarse texture and is typically served chilled alongside holiday roasts or weekday meals.

1. Pick through and rinse the cranberries, removing any soft or blemished berries; drain well.
2. Zest the orange, then juice it. In a small bowl, combine the sugar with the orange zest and rub lightly with your fingers to release the oils into the sugar.
3. Cut the apple into quarters, remove the core, and coarsely chop the flesh. No need to peel unless you prefer.
4. Place the cranberries, chopped apple, sugar-zest mixture, and orange juice in a food processor. Pulse in short bursts 6–10 times until the mixture reaches a coarse relish texture (not a puree). If the mixture feels too dry, add up to 2 tbsp (30 ml) water and pulse once or twice more. (If you prefer, finely chop the cranberries and apple by hand and mix in a bowl.)
5. Transfer the relish to a mixing bowl, stir in the pinch of salt, and taste. Add the cinnamon and/or toasted nuts if using, and adjust sweetness with an extra teaspoon of sugar if needed.
6. Cover and chill at least 1 hour (or up to 24 hours) to let flavors meld. Stir before serving; the relish will keep refrigerated for up to 5 days.