Equipment
Ingredients
Produce
- 340 g fresh cranberries, washed and sorted
- 1 lemon, washed, cut into eighths, seeds removed
Seasoning
- 150 g granulated sugar
- 1 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 77 kcal
- Protein
- 0 g
- Carbohydrates
- 20 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 17 g
- Sodium
- 40 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 41 mg
- Calcium
- 5 mg
- Iron
- 0.1 mg
- Magnesium
- 3 mg
- Phosphorus
- 5 mg
- Zinc
- 0.0 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 39 g
Sources: USDA FoodData Central
Method
Wash the lemon thoroughly under warm water to remove any wax. Cut the unpeeled lemon into eighths using a chef knife and carefully remove and discard all seeds.
Place the seeded lemon chunks and granulated sugar into the bowl of a food processor. Pulse 5 to 6 times to begin breaking down the lemon rind and extracting the oils.
Add the washed cranberries and kosher salt to the food processor. Pulse an additional 10 to 12 times until the mixture is uniformly and finely chopped, taking care not to process it into a puree. Stop and scrape down the sides of the bowl midway through.
Transfer the relish to a non-reactive container. Cover and refrigerate for a minimum of 2 hours. This resting period is critical for the sugar to draw out the fruit juices and for the tart and bitter flavors to balance.
Chef's Notes
- Processing the whole lemon incorporates highly aromatic essential oils from the zest, while the bitterness of the pith is beautifully tamed by the sugar and the sharp tartness of the cranberries.
- Because you are consuming the entire peel, seeking out organic, unwaxed lemons is highly recommended for the best flavor and safety. Scrub them vigorously under warm water regardless.
- This condiment is ideally prepared a full 24 hours in advance. During the rest period, the natural pectin released from the cranberries will slightly gel the extracted liquids, creating a cohesive, jam-like texture without any cooking.
- If you have leftovers after the holiday, fold a few spoonfuls of this relish into mayonnaise to create a vibrant, tangy spread for turkey sandwiches.
Storage
Refrigerator: 2 weeks — Flavors continue to develop and soften over the first 3 days.
Freezer: 3 months — Texture may become slightly softer upon thawing, but flavor remains excellent.
Troubleshooting
Relish is unpleasantly bitter
Cause: Lemon seeds were left in the mixture, or the lemon had exceptionally thick pith
Fix: Stir in an additional 25g to 50g of granulated sugar and let rest for another hour to balance the bitterness
Prevention: Meticulously pick out all seeds before processing the lemon
Texture is mushy or soupy
Cause: Machine was run continuously rather than pulsed
Fix: Cannot be fixed texturally, but remains delicious as a sandwich spread or mixed into yogurt
Prevention: Strictly use the pulse function to maintain control over the chop size
Cultural Context
Raw cranberry relish became a widespread staple on American Thanksgiving tables in the mid-20th century, emerging as a fresh, bright alternative to cooked, jellied cranberry sauces. The inclusion of whole citrus introduces complex bitterness and aromatic oils that act as an essential palate cleanser against heavy roasted meats, rich gravies, and buttery root vegetables.
