Thanksgiving Leftovers + {Cranberry Pumpkin Relish}

This Cranberry Pumpkin Relish has a few surprising additions, but is a constant at our Thanksgiving table. And it has been for years. Forget store bought. Forget canned. THIS will be your new go-to cranberry relish recipe from this moment forward!

And if you haven't noticed, I use it in soooooooo many recipes because it makes great leftovers!

Recipes like:

It all starts with washed fresh cranberries.

fresh cranberries

And then, the first secret ingredient: apples.


Note: Be sure to peel the apples before simmering them with the cranberries. Otherwise it turns into more of an applesauce texture instead of a true gelled sauce. I learned this the hard way one year and had to make a totally new batch at the last minute!

cranberry sauce thanksgiving

The second secret ingredient = pumpkin butter.

Sooooo flavorful and delish!!!

Cranberry Pumpkin Relish


Nosh and Nourish: Cranberry Pumpkin Relish


12 ounces
Fresh Cranberries
Autumn Glory apple (peeled and diced)
1⁄2 teaspoon
Ginger (I used ground)
1 teaspoon
1 cup
Orange Juice (or sub apple cider if you want the relish to be sweeter)
1⁄2 cup
Coconut Sugar (or sub organic raw cane sugar)
2 tablespoons
pumpkin butter
1 teaspoon
orange zest (optional)


*Really, any babyfood pouch that contains pumpkin or sweet potato will work fine.


  1. Combine all ingredients (except orange zest) in a large saucepan over medium high heat.  Bring to a boil, stirring frequently.
  2. Reduce heat and simmer for 20 minutes.
  3. Once sauce is thickened, remove from heat and cool. 
  4. If you like a more consistent texture, like I do, take an immersion blender to the mix for a minute or two to break up the large chunks/berries.
  5. Refrigerate until ready to serve alongside turkey or hearty butternut loaf.
  6. Top with orange zest (optional)

Yields 16 Servings