The Best Ever Cranberry Relish

Friends, this Cranberry Relish will change your Thanksgiving-loving life.

This 3- ingredient cranberry relish is fruity, a bit tangy, compliments turkey and ham. It needs to be on your Thanksgiving table!

(And for all of you cranberry sauce fans, you can still have your cranberry jelly mold sit right next to this relish. Because, you know, #options.)

Make Your Cranberry Relish

This three-ingredient cranberry relish is fruity, a tad bit tangy, and compliments turkey and ham perfectly.

But fair warning: the recipe below makes a lot of relish—about six cups worth—but it’s awesome with leftovers, so don’t fret.

We’ve been known to eat this as a late-night snack just with a spoon; we’ve had it over ice cream, and it’s awesome spread over a bagel with cream cheese in the morning.

But our personal favorite is on a leftover turkey sandwich. Yum, yum, yum!

Cranberry Relish Recipe

Cranberry Relish

Jessica Lynn
This 3- ingredient cranberry relish is fruity, a bit tangy, compliments turkey and ham. It needs to be on your Thanksgiving table!
Course Side Dish


What You Need

  • 1 can (20 ounce) crushed pineapple drained
  • 1 can (16 ounce) frozen whole strawberries thawed and drained
  • 2 cans (16 ounce) whole berry cranberry sauce not drained



  • Mix all ingredients in a bowl, chill for at least an hour
  • Serve with turkey or ham; enjoy!

Cranberry Relish—Loved Around the World

When we were stationed in Italy, my husband’s squadron hosted a “lunch” for everyone.

Calling it a lunch, however, was an understatement. This was a huge feast surrounded by our military family with roughly 400 airmen (and women) and their families chowing down.

Like a good potluck, all of the families pitched in to bring food.

A few days before the event, I got a phone call from my husband saying, “I signed us up to take brownies, 10 pounds of mashed potatoes, and four cans of cranberry sauce, but you should make that cranberry stuff you’ve made before.”

“That cranberry stuff” is another recipe from my lovely grandma. On the original recipe card she gave me it says, “This is excellent. Add marshmallows and serve at Thanksgiving.”

I took her advice the first Thanksgiving we were married, and I haven’t looked back since. (Although I actually prefer it without the marshmallows—I didn’t get my grandma’s sweet tooth.)

We all enjoyed a wonderful meal inside a giant Air Force vehicle maintenance bay—despite the lingering scent of oil and the half-assembled five-ton truck.

The dish with the cranberry relish was practically licked clean, and I had several people ask for the recipe.

Your Turn to Make Cranberry Relish!

If you make this, and I certainly hope you do, let me know what you think.


  1. My grandma always made one out of fresh cranberries, diced pineapple, apples, oranges, pecans, raspberry jello, and marshmallows. It's still my favorite part of Thanksgiving and Christmas (and we call it "cranberry stuff" too 😉 )!

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