There are not too many side dishes that can hold up next to the main course. But the same cannot be said about Zehnder’s cranberry relish. It is the kind of bright, tart, slightly sweet relish that, if made well, could wake up a heavy holiday plate and remind everyone why it was at the table in the first place.
Now this fresh, no-cook relish comes straight from one of America’s beloved family-style restaurants, Zehnder’s of Frankenmuth in Michigan. And trust me on this one, once you taste it, you’ll understand exactly why people drive hours for the fried chicken that this relish comes with.
Table of Contents
Key Takeaways
- Frozen Cranberries: Remember to always freeze your cranberries before processing. This is essential to keeping the texture chunky. Also,o it prevents the relish from turning into mush.
- Peel On, Always: Yes, you’ve read that right. Both the apples and the oranges go in with the peels still on. Interestingly, the peel is where most of the flavor and color come from. So do not strip them.
- Northern Spy Apples: The original Zehnder’s recipe calls for Northern Spy apples for a reason. They are firm and tart, and they hold up beautifully against the cranberries.
- Let the Sugar Work: With this relish recipe, the use of sugar is not just for sweetness. It softens the bitter pith of the orange peel as it sits. That is why an hour of chill time is non-negotiable.
- Better the Next Day: As is the case with most relishes, this holiday cranberry relish tastes even better after a night in the fridge. The flavors round out, and the texture settles.
What Is Zehnder’s Cranberry Relish Recipe
This classic, uncooked condiment is the homemade version of the famous relish served at Zehnder’s restaurant in Frankenmuth, Michigan. As for the recipe, it is from Chef John Zehnder’s cookbook The Flavors of Frankenmuth.
Now, what makes this cranberry apple relish so different is something you might not have guessed. It’s the orange. You see, numerous cranberry relish recipes focus only on sugar and water when it comes to fighting the tartness of the berries. However, Zehnder’s opt for a different method that includes adding whole navel oranges (peel and all) for a citrusy brightness and a slight floral note. The apples help round things out with a soft sweetness and a bit of body. Without apples, it would feel more like a sauce.
Why You Will Love This Cranberry Relish
Dare I say that Zehnder’s cranberry relish has a cult following for all the right reasons? After all, this relish has something remarkably beautiful: Simplicity. Though it tastes like something from a famous restaurant kitchen, you can make it at home with just four ingredients. Most of which might already be on your counter.
And as for the question of why most people instantly fall in love with it, the answer is the texture. It is chunky, not smooth. It has a snap to it. The cranberries bring tart bursts. The apples bring crunch. The orange brings juicy little pops of citrus and bitterness. And the cherry on top is the sugar that pulls everything together without making it feel sticky.
Overall, this holiday cranberry relish is built for a crowd. And it goes with just about every fall and winter dinner you can think of.
Recipe for Zehnder’s Cranberry Relish
Zehnder’s Cranberry Relish Recipe
8
servings15
minutes1
hour392
kcal1
hour15
minutesKeep the screen of your device on
Ingredients Required
1 pound fresh cranberries (must be frozen solid before using)
1 pound Northern Spy apples (about 2 large apples), washed and cored, peel on
2 whole navel oranges, washed, peel on
2 cups granulated white sugar
Directions
- Freeze the cranberries: Now, the first thing you gotta do is place the cranberries in the freezer until they are rock solid. It could take about 3 hours for that to happen, so do it overnight. This is an important step, as freezing cranberries is the secret to keeping this holiday cranberry relish super chunky.
- Wash and core the apples: Next up, you have to thoroughly wash apples and core them. Leave the skin completely intact. I repeat. Don’t be tempted to peel them.
- Wash the oranges: Similar to apples, wash the oranges and do not peel them. Cut each orange into rough chunks that will fit easily into your food processor. No need to remove seeds if the navels are seedless, which most are.
- Process the first batch: Add half of the frozen cranberries and half of the apple chunks into a food processor. Pulse on chop speed until the pieces are about a quarter-inch square. Remember that you are not making puree here. So go easy. Now transfer the mixture into a large mixing bowl.
- Process the second batch: Here, you have to add the remaining frozen cranberries and apples to the food processor. Pulse them the same way until you reach the same size pieces. Add this batch to the bowl with the first.
- Add the sugar: Now it’s time to pour 2 cups of sugar into the cranberry and apple mixture. Give it a good stir so everything is evenly coated.
- Process the oranges: Now you have to place the orange chunks in the food processor and pulse them until they match the size of the cranberries and apples. The peel will look like little flecks of orange running through the mix.
- Combine everything: Simply add chopped oranges into the bowl with the cranberries, apples, and sugar. Stir thoroughly until everything is fully mixed. Around this step, you will notice the color evening out into a deep, glossy red with orange flecks.
- Taste and adjust: It’s best to serve the relish cold. And before you serve it, it would be best to taste it. If it is still too tart for your liking, you can stir in a little more sugar. But it is highly recommended to trust the original ratio.
Equipment
Food processor
Mixing bowl
Knife
Cutting board
Recipe Video
Tips for Perfect Cranberry Relish Texture
- Freezing is necessary: Many people trying to follow this cranberry relish recipe often go wrong by using fresh, unfrozen cranberries. They do not realize that fresh berries turn to juice in the food processor. Frozen berries are chopped into clean little pieces, and that’s exactly what you want.
- Pulse, do not run: This is an ultra-important tip. Hold the pulse button in short bursts instead of letting the food processor run continuously. The trick is to stop the moment your pieces look coarse, even quarter-inch chunks. You absolutely do not want a slushy puree.
- No straining: Another common mistake many people make. They see the liquid that forms after adding sugar and think they should drain it off. Please don’t do it. That juice is where most of the flavor lives, and it is what helps the relish reach its perfect glossy consistency as it chills.
Flavorful Variations of Zehnder’s Cranberry Relish
Pecan Crunch Version
This one is super easy. With this one, all you have to do is fold in 3/4 cup of chopped toasted pecans right before serving. Pecans bring a buttery, nutty crunch that pairs beautifully with the tart cranberries. What this means is that you get a relish that almost doubles as a salad topper.
Ginger Spice Version
You have to follow everything like Zehnder’s cranberry relish recipe. But when you reach the final mixing stage, simply stir in 1 teaspoon of freshly grated ginger and a pinch of cinnamon. Do this for the relish to give a seasonal feel. By the way, cranberry relish with ginger can naturally support your recovery when you are sick.
Maple Cranberry Version
Here, you have to replace 1/2 cup of the sugar with 1/2 cup of pure maple syrup. Doing so will give your relish a deeper, more woodsy sweetness that can work really well against the cranberries. It can be a hit at Thanksgiving.
What to Serve With Zehnder’s Cranberry Relish
Roast Turkey or Fried Chicken
Want to go traditional with this relish? Well, your safe bet is roasted turkey or fried chicken. It goes really well with rich, savory mains.
Cheese and Charcuterie Board
You can get a bit adventurous and use the relish differently by serving it as a sweet, tangy element on a holiday cheese board. The cranberry relish against a sharp aged cheddar or a creamy brie is a beautiful contrast in both flavor and texture. Something worth trying.
Leftover Sandwiches
Those who want a quick lunch the day after the big meal will find this relish was practically made for it. A spoonful piled on top of cold turkey, a bit of stuffing, and a soft roll is one of the greatest sandwiches of the year. You can also add a slice of Swiss or a bit of mayo on the side.
Storage and Make Ahead Tips
Keeping the relish in the fridge
You can do that by making sure the relish is in a tightly covered glass or plastic container. However, I recommend using glass jars as they work especially well by not picking up the cranberry color or smell the same way plastic sometimes does. It would be best to eat it within 7 days. Stir it once a day or so to keep the juices evenly distributed.
Freezing the relish for later
The good news is that this famous holiday cranberry relish freezes really well. You simply have to portion it into freezer-safe containers. But remember to leave about half an inch of room at the top for expansion. It will stay good in the freezer for up to 3 months.
And when you decide to thaw it, just move the container to the fridge the night before you plan to serve it. Please do not thaw it in the microwave, as this will turn cranberries into a mushy liquid and lose their texture.
Common Mistakes and How to Avoid Them
The texture turned to mush: Yes, it can happen sometimes. The culprit in most cases is running the food processor for too long. The solution is simple. Pulse in short bursts of 1 to 2 seconds at a time. You can also work in smaller batches for more control. Also, keep a close eye on the pieces after every few pulses. Every food processor is a little different, and a relish can go from chunky to mushy in just a few extra seconds.
The relish turned out watery: It is very important to understand that fresh cranberries hold a lot of water. So if you do not freeze them before processing, they will release all of that water into the bowl and turn the relish into a watery syrup.
The relish tastes too bitter: The solution to this most common problem is surprisingly very easy and doesn’t involve adding more sugar. Interestingly, it all comes down to time. The rule is very simple. The longer the sugar sits with the orange peel, the more the bitterness fades. So if the relish tastes too sharp right after mixing, just give it more time. An overnight rest fixes almost any bitterness issue.
Nutrition Information
Nutrition Facts
8 servings per container
- Amount Per ServingCalories392
- % Daily Value *
- Total Fat
0g
0%
- Saturated Fat 0g 0%
- Total Carbohydrate
96.8g
35%
- Dietary Fiber 2.83g 8%
- Total Sugars 60g
- Iron 0.14mg 1%
- Potassium 28.3mg 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can cranberry relish be made ahead of time?
Oh, absolutely yes. In fact, it is one of the best dishes to make ahead since it tastes so much better the next day. I recommend making it 1 to 3 days before serving.
Is cranberry relish served cooked or raw?
It is served raw. And that’s exactly what makes it different from cranberry sauce, which is cooked down on the stove. What you’ll find very different and refreshing is how this raw method gives the chunky texture, bright color, and zestier flavor.
Can I freeze cranberry relish?
Yes, why not? It freezes very well and can last for up to 3 months. Store it in an airtight container or a zip-top freezer bag with about half an inch of room for expansion. But just remember to thaw it slowly in the refrigerator overnight before serving. Never microwave it.
How long does cranberry relish last in the fridge?
A solid 7 days in the fridge if kept in an airtight container. Just give it a good stir before serving, as the juices settle after sitting for hours in the fridge.
