Place cranberries, orange juice, orange zest and honey or agave nectar into food processor bowl with S blade. Pulse chop 6 times until lightly chopped. Shred apples into processor bowl using shredding disk (with small grates face-up). Stir together cranberry mixture and apples in medium serving bowl. Cover and refrigerate 1 hour before serving to allow flavors to blend.
Tip: This relish keeps well refrigerated for about 2 weeks. Use it as a side for your Thanksgiving dinner, then add to leftover turkey sandwiches: top a slice of a whole grain bread with mayo, sliced turkey, left over dressing/stuffing and cranberry relish.