Fresh, Tangy Cranberry Relish

If you want a holiday cranberry dish that’s fresh, lightly sweet, and bursting with bright flavor — this is it. It’s incredibly easy, naturally antioxidant-rich, and way lighter than traditional cranberry sauce.

Here’s how I make mine:

✨ Fresh cranberries, pulsed coarsely

✨ Frozen Bing cherries (or raspberries, blueberries, blackberries — I added blueberries)

✨ Fresh-squeezed orange juice + segments  Shortcut: canned mandarin segments + their juice (unsweetened)

✨ A spoonful of fruit spread — apricot, raspberry, blackberry, lingonberry, strawberry… all work

✨ Warm gently on the stove

✨ Fold in fresh pomegranate at the end

✨ Sweeten only if you want — I keep it tangy

The key is: don’t overcook it.Just warm everything until the berries soften and the flavors come together. You still want that juicy, tart bite.

Let it cool, taste, adjust… then try not to eat it by the spoonful.

This is perfect with turkey, chicken, pork, cottage cheese bowls, yogurt, or a holiday charcuterie board. It gets even better the next day!