Cranberry Raspberry Relish Recipe

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Cranberry Raspberry Relish

Lynnda Cloutier


Lift cranberries into the extraordinary with the fragrance of red raspberries. This extra special relish is quickly assembled when a food processor chops the apples and the cranberries.
Marlene Sorosky’s Year Round Holiday Cookbook

pinch tips: How to Core and Slice an Apple




1 lb. fresh cranberries, finely chopped
2 tart green apples, peeled, cored and finely diced
1 cup sugar
1/2 cup orange marmalade
10 oz. pkg. frozen raspberries, thawed and drained
1 tsp.lemon juice or to taste

Directions Step-By-Step

Mix all ingredients in large bowl. May be refrigerated, covered, for 1 month. Spoon relish into serving bowl. Makes 6 cups.

About this Recipe

Course/Dish: Fruit Sauces