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Mom’s Sweet Cranberry Relish

Thanksgiving is less than a week away and I’m still cooking up a storm. Everyone knows you can’t have a traditional Thanksgiving meal without cranberry sauce but we like to do it a little differently in my family. My mother makes the best cranberry sauce on this planet, but instead of a sauce, it’s really more like a cranberry relish. There’s no cooking involved and it’s really quick to prepare. My favorite part about it is that it’s made with fresh ingredients. This is not the canned jelly version of cranberry sauce.

So because I’ve been filling this whole month with my Thanksgiving extravaganza, I couldn’t leave you without this delectable and fresh cranberry relish recipe. My mother, like all good cooks with their tried & true recipes, makes this according to look and taste rather than by the book. Lucky for me, I remember it well and lucky for you, she’s allowed me to share it with you!

I love the refreshing light taste of this relish and the sweet tart essence. It’s the perfect accompaniment to cut all the other heavy flavors in your mouth on turkey day. This cranberry relish is my favorite leftover Thanksgiving item. While everyone else is chowing on turkey sandwiches and leftover dressing, I’m munching on some crunchy sweet cranberry relish. I just can’t get enough of it!


Mom’s Sweet Cranberry Relish


Servings: 10 • Size: ¼ cup • Weight Watcher Points+: 3

Calories: 113 • Fat: 4g • Carbs: 17g • Fiber: 3g • Protein: 2g

Sugars: 13g • Sodium: 34mg • Cholesterol: 0mg



In a food processor, pulse the cranberries until they are coarsely chopped. Transfer to a large bowl. Do the same with the celery, walnuts and orange in batches. Add the sugar to the mixture and stir to combine. Set aside.

In a medium bowl, pour the boiling water over the gelatin and stir until dissolved. Let sit 5 minutes. Pour over the cranberry mixture and stir to combine. Cover and refrigerate 4 hours or overnight. Stir  before serving.