Cranberry Relish - 1

This vibrant cranberry-orange relish brings a fresh, zesty twist to your holiday spread!

Made with fresh cranberries, a whole orange (peel and all!), and a hint of sweetness, it’s nothing like the canned version.

Cranberry relish served in a white bowl. - 2

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Plus, it’s ridiculously easy to make. There’s no stovetop required!

While it’s a Thanksgiving classic, I love keeping a batch in my fridge year-round for brightening up sandwiches, cheese boards, or even morning toast.

Why You’ll Love This Cranberry Relish

Cranberries, apples and orange chunks inside a food processor pitcher. - 3

Ingredients

  • Fresh or Frozen Cranberries: The star of the dish, these vibrant berries provide a tart, tangy flavor, and a beautiful ruby-red color.
  • Orange: It adds zesty citrus notes and natural sweetness, with the peel contributing a slight bitterness for complexity.
  • Granulated Sugar: It balances the tartness of the cranberries and orange, creating a sweet-tart harmony in the relish.
  • Apple (Optional): It enhances the sweetness naturally and adds a subtle fruity depth to the flavor profile.
  • Water or Orange Juice (Optional): It helps with blending, ensuring a smooth consistency while adding moisture.
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How to Make Cranberry Relish

This relish comes together in a matter of minutes!

  1. Combine. Place cranberries, orange chunks, sugar, apple (if using), and water or orange juice (if needed for easier blending) into a food processor. If your processor is small, work in batches. 2. Blend. Pulse the mixture until you achieve your desired consistency. Some people like it chunky, while others prefer it smoother. 3. Adjust the sweetness. Taste the relish and add more sugar if desired, pulsing to combine. The flavor should be a balance of tart and sweet. 4. Chill. Transfer the relish to a bowl, cover, and refrigerate for at least 2 hours (or overnight) to let the flavors meld together. 5. Serve. Serve chilled as a side dish with turkey, chicken, or pork or as a topping for desserts like cheesecake or yogurt.
Cheesecake topped with cranberry relish served in a white plate. - 5

Tips for the Best Cranberry Relish

Follow these simple tips to make your relish even better.

  • Fresh is best. Fresh cranberries yield the best flavor, but frozen will also work. Just rinse and drain them thoroughly.

  • Don’t ditch the peel. Keep the orange peel on for added zest and depth of flavor. Remove any seeds before blending.

  • Select your sweetness. Start with 3/4 cup of sugar and adjust to taste after blending. The balance of tart and sweet is key to a perfect relish.

  • Blend in batches. If your food processor is small, process the ingredients in batches to ensure even consistency.

  • Choose your consistency. Pulse the mixture to your preferred consistency. Make it chunky for a rustic feel or smoother for a refined presentation.

  • Give it ample chill time. Refrigerate the relish for at least 2 hours or overnight to allow the flavors to meld beautifully.

How to Store

Keep your relish fresh with these steps.

To Store: Place in an air-tight container in the refrigerator for up to 2 weeks. The relish’s high acid content from cranberries and oranges helps preserve it naturally. For the best flavor and texture, let the relish come to room temperature for about 15 minutes before serving.

Cranberry Relish - 6

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Cranberry Relish

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Try this cranberry relish with orange for a homemade treat everyone will love! Use it for topping turkey, toast, desserts, and more!

Ingredients

  • 12 oz fresh or frozen cranberries (rinsed and drained)
  • 1 medium orange (with peel), cut into chunks and seeds removed
  • 3/4 cup granulated sugar (adjust to taste)
  • 1 small apple (optional, for added sweetness), peeled and cored
  • 1/4 cup water or orange juice (optional, for blending)

Instructions

  • Place the cranberries, orange chunks, sugar, apple (if using), and water or orange juice (if needed for easier blending) into a food processor. If your processor is small, work in batches.
  • Pulse the mixture until you achieve your desired consistency. Some people like it chunky, while others prefer it smoother.
  • Taste the relish and add more sugar if desired, pulsing to combine. The flavor should be a balance of tart and sweet.
  • Transfer the relish to a bowl, cover, and refrigerate for at least 2 hours (or overnight) to let the flavors meld together.
  • Serve chilled as a side dish with turkey, chicken, or pork or as a topping for desserts like cheesecake or yogurt.

Notes

  • For a festive touch, stir in a handful of chopped pecans or walnuts before serving.

  • Add a pinch of cinnamon, ginger, or even nutmeg for a warm, spiced twist.

  • This relish stores well in the refrigerator for up to 2 weeks.

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