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Karen Lee’s Yummy Cranberry Relish

This super-easy, crisp and refreshing relish is a delicious complement to all of the savory side dishes that go with your turkey dinner, and there’s no cooking! It pairs perfectly with our Toad Hollow Dry Pinot Noir Rosé and Unoaked Chardonnay.
Cranberry relish recipe picture

Pairs with these wines...


1 orange or 2 “Cutie” (small oranges) with peel on
1 apple
1 bag (or 12 oz) fresh cranberries
1 pinch of fresh mint
1/2 C organic sugar


1. Cut orange in large chunks, leaving the peel on.
2. Peel, core and cut the apple in large chunks.
3. Combine the orange and apple chunks with the fresh uncooked cranberries in a food processor or blender.
4. Add a pinch of fresh mint and add the sugar.
5. Process all together (on grate setting, if you have that option) to desired texture - don’t over process - you’ll want it a bit crunchy. Refrigerate.

This relish freezes well!