Print This Recipe Written by Chacha on Nov 22nd, 2015 in Apple, Celery, Cinnamon, Cloves, Cranberries, Ginger, Nuts, Onions, Orange, Raisins, Sugar, Thanksgiving | No Comments

If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. “Oh, so Good."


  • 1 cup raisins (see cook’s note below)
  • 1 cup pecans or walnuts
  • 1 (12-ounce) bag fresh cranberries, cleaned
  • 1/2 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 1 orange, juiced and zested (you can also use lemon zest and lemon juice – anything citrusy)
  • 1 large granny smith apple, peeled, cored and chopped



Preheat the oven to 350 degrees F.

Spread walnuts or pecans out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes; cool and chop coarsely. Set aside.

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves, and water in a saucepan. Bring to a boil, lower heat and simmer over low heat until berries start to pop, about 5 minutes. Add the onion, celery, orange juice and zest, and apple; continue to cook, stirring occasionally, until the mixture begins to thicken, about 20 more minutes.

Remove from the heat and add the nuts. Transfer to a container and let cool. Refrigerate overnight to allow the flavors to blossom.

Serve chilled or at room temperature.

Cook’s Note: I always soaked the raisins in 1/4 to 1/2 cup water that has been boiled for a couple hours before adding it to the relish. So they are nice and moisten. But, if I have Orange Liquor at hand, I prefer to marinate the raisins in ¼ c warmed up Orange Liquor instead of the hot water. Delish!!!

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