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Recipe: Lemony Cranberry Relish, from New York Times Cooking

The New York Times

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers.

We are pleased to share Eric Kim's Lemony Cranberry Relish.

Cranberry relish using a whole orange is a classic, but here, a whole lemon — pith and all — acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.

Lemony Cranberry Relish. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Lemony Cranberry Relish 

Yield: 2 cups

Time: 5 minutes


  • 1 (12-ounce) bag fresh cranberries (3 cups)
  • 1 lemon, preferably thin-skinned, coarsely chopped and seeded
  • ½ cup/100 grams granulated sugar
  • Pinch of salt


  1. Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

Check out the "Sunday Morning" 2021 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.

And head to New York Times Cooking for more delicious Thanksgiving recipes.

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