Raw Cranberry Relish

Raw Cranberry Relish recipe, raw food, cranberry salad, fresh or frozen cranberries, whole navel orange, pecans, celery, cinnamon, nutmeg, low sugar cranberry relish

Raw Cranberry Relish

A crazy start to 2018 made me realize that my favorite Raw Cranberry Relish wasn’t published on my website! Super simple to prepare with either fresh or frozen cranberries, this very low sugar recipe is absolutely loaded with vitamin C! It’s the perfect salad to snack on during cold and flu season! 

Mr. Saucy and I both succumbed to a case of the nastiest cold at the first of the year. While his lasted longer, mine progressed quickly to a high temperature and a wicked bacterial infection. I was laid up for days and days; I didn’t eat anything except fresh fruit popsicles for 5 of those days.

When I finally started to want some food, I really wanted something light and fresh and tangy. So, of course I thought of this recipe. Thankfully, I had a bag of fresh cranberries in the refrigerator; navel oranges in the pantry and I was set!

Most people think of cranberry relish as just a Thanksgiving and/or Christmas dish, but I eat this relish all the time. The fact that you can use frozen cranberries is a plus. I normally stock up in the fall when the cranberry harvest comes in, freeze a bunch of bags and I’m in business for this salad for a long time.

Since there is no cooking involved, this recipe is s.i.m.p.l.e.! Using a food processor, chop the cranberries until they are finely ground. Then do the same thing with navel oranges. Chop some pecans; mince some celery; add cinnamon, nutmeg and a titch of sugar (completely adaptable to suit your taste for sweetness level, I don’t add much at all), stir it together and it’s ready to eat.


Raw Cranberry Relish
Prep time
Total time
Serves: about 4 cups
  • 1 pound bag fresh or frozen (thawed) cranberries
  • 4 large navel oranges, cut in fourths
  • 1 cup chopped pecans
  • 1 stalk celery, minced
  • 3 tablespoons sugar (or more to suit your taste)
  • ½ teaspoon ground cinnamon
  • pinch fresh ground nutmeg
  1. Place the cranberries in the bowl of a food processor and pulse until finely ground.
  2. Remove to a bowl.
  3. Place the entire oranges pieces, skin included, into the bowl of a food processor and pulse until finely ground.
  4. Remove to the bowl with the cranberries.
  5. Add the pecans, minced celery, sugar, cinnamon and nutmeg and stir to combine.
  6. It's ready to eat but does improve with refrigeration for a couple of hours.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Holiday Cooking, Living in Elegant Simplicity, Meatless Monday, Salads, Saucy Southerner Recipes, Side Dishes, Snacks. Bookmark the permalink.

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