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Playing Katie Lee’s No-Cook Cranberry Relish

If you're a fan of canned or cracked cranberries, that's fine, but Katie & Rachael recommend trying a cranberry relish this Thanksgiving due to its insanely delicious, tart-y taste. As an added bonus: You don't even have to turn the stove on to make it, plus you can whip it up days in advance!


  • 1 orange
  • 3 cups fresh cranberries
  • 1 medium apple
  • 1 celery stalk, cut into 1-inch pieces
  • 1/2 cup shelled walnuts
  • 1/4 cup sugar
  • 1 tablespoon orange liqueur


Serves: 8


Grate the zest from the orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.

In a food processor, combine cranberries, orange chunks, orange zest, apple and celery, and process until finely chopped. Be careful not to process it too long because mixture will become mushy.

Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time.