Roasted Apple Cranberry Relish (2024)

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My favorite thing about “holiday food” is cranberries. I love cranberry sauce, cranberry relish, cranberry muffins, cranberryeverything. I think they’re incredibly beautiful and I love their super tart-tangy flavor. So, when I saw this Roasted Cranberry Sauce from Bon Appétit in my Instagram feed the other day, Iknew I had to make it. After all, it combines my favorite cooking method (roasting) with my favorite holiday ingredient. But, as luck would have it, cranberries are still fairly expensive right now. So I decided to sub half the cranberries with apples (more than half apples, really) and changed up the seasonings to be apple-pie-ish. I’m absolutely loving the results. This Roasted Apple Cranberry Relish is a thick, jam-like side dish that is deep and flavorful. It almost reminds me of a chutney.

How to Serve Roasted Apple Cranberry Relish

So, if you’re like me, and you don’t really do Thanksgiving or big holiday dinners, you can still use this amazing Roasted Apple Cranberry Relish. You can use it almost anywhere you’d use a jam.

I like it on bagels with cream cheese (it’s like a cranberry cheese cake!), you can scoop it over goat cheese as an appetizer, or you can make a delightful baked brie that will be sure to impress all your friends at holiday parties (pile the relish on a wheel of brie, wrap in puff pastry, and bake until golden).

Or you can just use it to top grilled meat. It would be great with chicken, but fruit compotes always go wonderfully with pork. I’m thinking it would be great on my Herb Roasted Pork Loin!

So there you have it. A super fall-inspired oven roasted apple cranberry relish that is good forway more than just a Thanksgiving side!

How to Make Roasted Cranberry Relish – Step by Step Photos

Preheat the oven to 350ºF. Wash a 12oz. bag ofcranberries then place them in an 8×13″ casserole dish (or a 2-3 quart dish). Peel, core, and dice three medium apples (about 1.5 lbs.) Try to make the apple pieces roughly the same size as the cranberries. Place the apples in the dish with the cranberries. You can use any variety of apple, but I suggest a sweet or sweet-tart variety. You can adjust the sweetness of the dish after it bakes. I used Gala apples, which are fairly tart, but only because they were the best price and best quality of what was available to me at the market that day.

To the apples and cranberries add 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1 tsp lemon juice. Toss the ingredients until everything is evenly combined.

Roast the fruit in the preheated oven for 45-55 minutes, or until it turns into a thick jam-like mixture. You’ll want to stir the fruit after about 30 minutes, and then again at 45 minutes to determine doneness. After baking you can taste the mixture and adjust the sugar or lemon juice if needed.

The relish is thick, aromatic, and absolutely lovely! Because the fruit kind of shrinksas it roasts, this recipe only makes about 2 cups. If you’re making it for a crowd on Thanksgiving, I would definitely double the recipe.

But I get to keep allllll this goodness to myself! :D