Cranberry-Pineapple Relish

I am not typically a fan of relish, but that was before I knew it could be fruity.  Fruity and refreshing and delicious. Especially when paired with a sharp cheddar and buttery cracker.

Courtney made this relish for pre-Thanksgiving snacking, because she had already committed to making the cranberry sauce (our first year having it from scratch, and I will never go back).  Unfortunately, our family isn’t very culinarily adventurous and I only saw 2 other people besides us try it (cheers to Mom and Uncle Ricky) without her forcing them (semi-cheers Uncle Al). 

My favorite reply to Court’s attempted cajoling was Nana, who deferred by saying she doesn’t like anything cranberry, and she knows this despite the fact that she has never even tried it.  And don’t try to argue with her. 

I am still laughing about this.  I love my Nana.

And I loved this relish!  It was great way to get my appetite going for the big meal ahead.  The tartness of the cranberries and pineapple, the sweetness of the brown sugar and honey, and the bite of the coarse salt and ground pepper made for one tasty condiment.

I am sure it would be equally delicious on a leftover turkey sandwich, if you’re into that kind of thing.

How cute is my big sister?  I love her. 

Keep the faith, Court!  I will always try anything you make! 

Especially if it’s one of Martha’s recipes.

Cranberry-Pineapple Relish
Adapted from Martha Stewart Living

1 orange
3 cups fresh or frozen cranberries
3 cups fresh pineapple, peeled and cut into 1/4-inch pieces
2 tbsp honey
1 tbsp light-brown sugar
1/2 tsp coarse salt
Freshly ground pepper
  • Grate 2 tsps zest from the orange, then discard the rest of the peel.
  • Hold the orange over a bowl and break apart, allowing any juice and the segments to fall into bowl.  Slice segments crosswise in the bowl, and add the zest.
  • Pulse half of the cranberries in a food processor until finely chopped.  Add the rest of the cranberries, and pulse just until the second batch of berries are coarsely chopped. 
  • Add cranberry mixture to orange segments and zest.  Then add pineapple, honey, sugar, salt, and pepper, and stir gently until combined. 
  • Cover and refrigerate overnight – or up to 3 days.  Serve chilled or at room temperature.

Makes 4 1/2 delicious cups.

4 thoughts on “Cranberry-Pineapple Relish

  1. Jezka O says:

    Hey friend: I thought I’d share my Grama (yes, one M) Polly’s recipe that I asked her for and used this Thanksgiving for a cranberry relish that I love very much:

    1 can whole berry cranberry sauce
    1 cup boiling water
    1 6 oz. raspberry gelatin
    1 can crushed pineapple (drained and save juice)
    1 cup of nuts (walnuts or pecans)
    1 can mandarin oranges (drained and add juice to pineapple juice to make 1 cup)
    1 or 2 apples of your choice peeled and chopped.
    1 cup celery

    In a bowl dissolve gelation in boiling water then add cranberry sauce — stir — add saved juices and pineapple, nuts, oranges, apples and celery. Place in a well oiled mold (this is where I could have used one of your bundts!!) or a serving container. This can be made ahead and refrigerated.

  2. Lauren says:

    Fantastic combination. The color in that first picture makes it look even zing-ier than regular cranberry! Yum. (Zing-ier is a word. Up there for me with tastiemost.)

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