Cranberry Pineapple Relish is a refreshing side dish that is made with just 4 ingredients! Sweet, tangy, and ready in 10 minutes.
This Cranberry Pineapple Relish will always hold a special place in my heart. It is my grandma's own recipe and I have been enjoying it every Thanksgiving since I was a child.
It is a brilliant combination of tart cranberries and pineapple with a few apples and a dash of maple syrup to add sweetness. The result is a relish, or salad, that is delightfully refreshing.
Reasons to love this recipe!
- A no-cook, I repeat, no cook Thanksgiving recipe!
- It comes together in 10 minutes and can be made up to 3 days in advance.
- Is vegan, gluten free, and paleo.
- Uses just 4 ingredients!
Ingredients & substitutions:
- Pineapple - canned, fresh, or frozen!
- Gala apples - or another sweet apple variety like Fuji, Ambrosia, Opal, or Braeburn.
- Cranberries - whole and unsweetened. Fresh or frozen both work. Check your produce department.
- Maple syrup - We need just a touch to cut the tartness of the cranberries, You can use honey, or sugar too. Or even omit it you don't mind a tart relish.
How to make this recipe:
This recipe couldn't be simpler!
Prep: If using canned pineapple, drain it. Cut the apples into chunks. I leave the skin on.
Process: Add all the ingredients to a food processor and pulse until it is finely chopped, scraping down the sides as needed. If you have a 14-cup food processor, it will likely all fit in one batch. If your food processor is smaller, process it in batches and then stir it together in a large bowl.
What to serve:
This salad/relish makes the perfect refreshing Thanksgiving and Christmas side dish. Serve it alongside your holiday meal! A few ideas are:
- Lentil Loaf with Butternut Squash
- Acorn Squash with Sage Apple Stuffing
- Garlic Lover's Green Beans
- Fall Harvest Collard Rolls
- Dairy-Free Instant Pot Mashed Potatoes
- Mini Sweet Potato Casserole Boats
- Vegetable Pot Pie
Can it be made ahead?
Absolutely! This recipe tastes even better once it has chilled overnight. Make it up to 3 days in advance and serve it straight from the fridge.
Leftovers?
Great! The flavors taste even better the next day. Store any leftovers in a lidded container in the fridge for up to 1 week.
More festive cranberry recipes to try!
- Chocolate Chip Cranberry Shortbread Cookies - gluten free, paleo, and vegan!
- Detox Cranberry Cherry Smoothie - Perfect for balancing out all the holiday cookies.
- Holiday Spiced Cranberry Cocktail - a great non-alcoholic holiday drink. It was my take on Spiced Wine while pregnant!
- Cranberry Orange Gin Fizz - a great alcoholic holiday drink ;)
Grandma's Cranberry Pineapple Relish
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8-10 servings 1x
- Category: Side
- Method: No cook
- Cuisine: American
- Diet: Vegan
Description
Cranberry Pineapple Relish is a refreshing side dish that is made with just 4 ingredients! Sweet, tangy, and ready in 10 minutes.
Ingredients
- 2 (14 oz) cans pineapple chunks, drained
- 2 small apples (about ¾ of a pound), cut into large chunks
- 1 (12oz) bag fresh cranberries
- 4 tablespoons maple syrup
Instructions
- Add all the ingredients to a food processor and pulse until it is finely chopped, scraping down the sides as needed.
Notes
If you have a 14-cup food processor, it will likely all fit in one batch. If your food processor is smaller, process it in batches and then stir it together in a large bowl.
Nutrition
- Serving Size: ⅛th recipe
- Calories: 83
- Sugar: 18g
- Sodium: 2mg
- Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 0g
- Cholesterol: 0mg
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