Candace Cameron Bure’s Cranberry Raspberry Relish

Candace Cameron Bure’s Cranberry Raspberry Relish


  • 1 lb fresh cranberries, finely chopped
  • 2 tart green apples, peeled, cored, and finely diced
  • 1 cup sugar
  • ½ cup orange marmalade
  • 10 ounce package of frozen raspberries, thawed and drained
  • Frozen strawberries in syrup (you can use these to substitute the raspberries or use in addition to)
  • 1 teaspoon lemon juice or to taste


  1. Drain syrup from strawberries into a 1 Cup measuring cup
  2. Add enough water to equal 1 cup of liquid
  3. Set strawberries aside
  4. In a 3-quart saucepan over high heat, heat syrup mixture from the strawberries, sugar, apple, orange marmalade and cranberries to boiling, stirring occasionally.
  5. Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
  6. Stir raspberries and strawberries into mixture.
  7. Spoon relish into bowl.
  8. Cover and refrigerate until chilled

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