The Parish House Inn

103 South Huron Street, Ypsilanti, Michigan 48197


November 13, 2017

No cook relish

Posted by: Martha Cleary

No cook relish

"Are you ready to try a new  cranberry sauce for your Holiday dinner?

It would not be complete with cranberry sauce, I think.  I have used these recipes in addition to the more traditional cooked cranberry sauce.  My family loves them!

I love them because I can make them 2 days ahead.

If you are a bit adventurous, try adding some fresh ginger to the recipe." ENJOY!



Yield: 2 ¾ cups

Can be made up to 2 days before serving

1 - 12 ounce bag fresh cranberries, rinsed and picked over
½ an orange, cut up with peel, seeds removed
½ apple, cored, cut up with peel
¾ cup sugar, or to taste


  • Put all the ingredients into a food processor and pulse until fruit is finely chopped.

  • Place mixture in a bowl to serve.

  • If making ahead, place in a covered container.

  • Keep refrigerated until serving.


Yield: 4 cups
8 servings

This relish can be made 2 days ahead.

1 navel orange, peeled and coarsely chopped
1 cup chopped fresh or drained canned pineapple
1 - 12 ounce bag fresh cranberries, rinsed and picked over
1 granny Smith apples, peeled and coarsely chopped
½ cup sugar, or to taste

  • In a food processor, in batches, pulse the orange, pineapple, cranberries,and apple until mixture finely chopped.
  • Transfer to a bowl and stir in sugar.
  • Let the mixture stand, covered and chilled for at least 2 hours to develop flavors.
  • Keep covered and refrigerated until serving.


By Chris Mason

Chef/innkeeper at the Parish House Inn for 24 years and author of her cook bookchris mason

"7 Recipes to get You Out of bed For Breakfast Every Morning"

Contact information:
telephone: 734-480-4800
Parish House Inn on Facebook

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