Spicy Raw Cranberry Relish

Make this simple sauce first thing Thanksgiving morning and let it chill until feast time.
Publish date:
Spicy Raw Cranberry Relish

Recipe by Sarah Karnasiewicz

Start to Finish: 10 minutes (plus 2 hours for chilling)

Servings: 8


  • 1 sweet onion, peeled and quartered
  • 2 scallions, roughly chopped
  • 1 large jalapeño chile, seeded and roughly chopped
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 bag (12 oz.) fresh or frozen cranberries (thawed if frozen)
  • 1 tbsp. lime zest, plus 3 tbsp. juice (from 2 limes)
  • 1/4 cup sugar


In a food processor, pulse the onion, scallions, chile, and ginger until finely chopped, 5 to 6 times. Add the cranberries, the lime zest and juice, and sugar; season with salt and pepper. Pulse until the relish is finely chopped but still has some texture, 5 to 6 times. Transfer the relish to a bowl. Cover and let chill until the flavors deepen, at least 2 hours. Season the relish again before serving.

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