When a kind employee at Luby’s cafeteria handed me their cranberry relish recipe, I was both thrilled and overwhelmed. The recipe was sized to feed 200 people! After several holidays of testing and adjusting, I finally perfected the home-sized version of this beloved Texas cafeteria classic. This fresh, no-cook relish has become our family’s most requested holiday side dish, and now I understand why Luby’s customers have been asking for this recipe for decades.
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Why this homemade cranberry relish is perfect for your holiday table
The tart taste of cranberry relish is the perfect contrast to heavy sauces and carbohydrates. That is why it isn’t easy to find a table anywhere in America that doesn’t have at least one version of it come the fourth Thursday in November. But you don’t have to wait until Thanksgiving to serve up this delicious side dish. It can and should be enjoyed throughout the year, just like it is at Luby’s cafeteria in Texas.
Luby’s no-cook cranberry relish begins with fresh cranberries and then adds apples, oranges, and a hint of sugar to enhance the flavor profile. This recipe saves time because it actually improves in flavor when stored in the fridge overnight. Give this simple cranberry-orange relish a try, and it will likely become a cherished family recipe.
Ingredients
For the Fresh Fruit Base
- Fresh cranberries – Provide the signature tart flavor and beautiful ruby color that defines this relish
- Apples – Add natural sweetness and crisp texture that balances cranberry tartness
- Seedless oranges – Contribute bright citrus notes and natural sweetness while adding moisture
For Balance and Enhancement
- Granulated sugar – Rounds out the flavor profile by tempering the natural tartness of fresh cranberries
- Red food coloring – Optional enhancement for deeper, more vibrant color presentation
How to Make Cranberry Relish
- Insert a knife blade into the bowl of a food processor.
- Place cranberries in the processor bowl.
- Slice and cube apples, removing the core and seeds but leaving the peel on.
- Zest one orange, then peel and section the oranges.
- Add apple cubes, zest, orange sections, sugar, and food coloring to the food processor bowl.
- Process until all is pureed and blended.
- Refrigerate overnight for best results.
- Stir well just before serving.
Storage & preservation guidelines for leftovers
Refrigerator Storage
- Fresh cranberries option: Use frozen whole cranberries by thawing completely in a colander before processing
- Storage duration: Keep in an airtight container for up to 5 days in the refrigerator for optimal freshness
- Serving preparation: Allow to come to room temperature for 15 minutes before serving for the best flavor
Freezer Storage
- Thawing process: Let frozen relish thaw slowly in the refrigerator to preserve texture and prevent separation
- Long-term storage: Freeze in well-sealed freezer bags for up to 1 month while maintaining quality
Holiday Salad Recipes
- Lime Jello Salad with Cottage Cheese
- Lime Jello Salad with Pineapple
- Orange Jello Salad
- Cranberry Salad
- Carrot Raisin Salad
- Brussels Sprouts and Kale Salad
Favorite Thanksgiving Recipes
- Deep Fried Turkey
- Copycat Honey Baked Ham
- Cranberry Butter
- Bacon Wrapped Green Bean Bundles
- Southern Mashed Potatoes
- Sweet Potato Casserole with Pecans
- Cheesy Creamed Corn
Be sure to check out more holiday salad recipes and the best copycat restaurant recipes right here on CopyKat.com!
Thanks to Pam Hite for sharing this recipe. She suggests this is Luby’s original recipe.
Luby’s Cafeteria Cranberry Relish
Ingredients
- 16 ounces whole cranberries
- 2 oranges
- 1 tablespoon orange zest
- 2 apples
- 2 cups sugar
- 5 drops red food coloring
Instructions
- Using your food processor, dump cranberries in a container with a puree blade. Slice and cube apple, removing seeds but leaving the peel on. Add into a processor. Wash thoroughly one orange and scrape zest.
- Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.
Your recipe is great and tastes great. This is the way my mother and our family have been making cranberry relish since the early 1950s. I make 2 batches and the second one has
an ounce of ” Fireball Cinnamon Whisky” and no red dye as the berries we use from Northern
Ontario are quite red.and we use Ambrosia apples also.
Are the cranberries suppose to be cooked before going into the food processer? Aldente?
The cranberries are raw.
The picture shows large pieces of cranberries but you say to puree? This sounds so very good! I will try this soon.
Yep, reshot the photos, everything is pureed.
I have a big supply of frozen cranberries on hand. Can these be used instead of fresh cranberries?
Thank you!
I think so.
Yes u can use frozen cranberries as fresh ones … I rinse mine off and use them asap … the recipe I use them for I do not let them thaw … I grind them up frozen …
I did let 1 batch thaw and it was mush ………
Boil fresh cranberries for 8 min. before placing in food processor. Do not exceed 15 min, as it then changes the entire taste of the berries to a sour mash.