Thanksgiving Recipe: Cranberry Relish

Try this deliciously sweet and sour cranberry relish on your Thanksgiving dinner table.

It's been two decades, but this is still one of my mom's favorite Thanksgiving stories: When I was in preschool, my class had a potluck Thanksgiving dinner, and I volunteered my mom to make cranberry relish. Little did I know that the cranberry relish I loved to eat on Thanksgiving contained brandy—something probably not appropriate for preschool-aged children.

Mom came through, substituting orange juice for the brandy, and everyone enjoyed the relish!

The following recipe is adapted from Helen McCully's Version of James Beard's Cranberry Relish from New Recipes for the Cuisinart. It makes about three cups of relish.



  • 1 bag (14 ounces) fresh cranberries
  • 1 small navel orange or 2 citrines, quartered with peel left on
  • 1 to 1 1/2 cups sugar
  • 3 tablespoons brandy (Note: for the non-alcoholic version, use orange juice.)


  1. Using a food processor, chop cranberries and orange pieces together until it reaches desired texture.
  2. Add brandy and 1 cup sugar to mixture. Use the food processor to mix. Add additional sugar to taste, if desired.
  3. Store in an airtight container in the refrigerator.


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