Cranberry Orange Relish Recipe: Let’s be honest—every holiday table deserves a pop of color and a burst of zesty flavor. That’s where cranberry orange relish shines. Forget the canned cranberry sauce this year. You’re about to learn how to whip up a fresh, vibrant, and ridiculously easy cranberry relish that’s not only better tasting but takes just minutes to prepare. Whether you’re serving it alongside turkey, slathering it on a sandwich, or spooning it onto a cracker with brie, this recipe is a game-changer.
What is Cranberry Orange Relish?
Cranberry orange relish is a raw, uncooked side dish made with fresh cranberries, whole oranges (yes, the peel too!), and sugar. Unlike traditional cranberry sauce that’s simmered on the stove, this relish is made by pulsing everything together in a food processor. The result? A tangy, slightly sweet, crunchy, and refreshing condiment that’s bursting with citrusy zing and the tart punch of cranberries. It’s got texture, flavor, and a visual wow factor—all in one spoonful.
This isn’t some boring side dish you push to the corner of your plate. This is a flavor-packed punch you’ll be reaching for again and again.
Why This Recipe Works
Here’s why this cranberry orange relish recipe has a cult following:
- No cooking required. Yep, you heard that right—zero stove time.
- It’s quick. You’ll be done in under 10 minutes, start to finish.
- Bold, fresh flavors. The raw cranberries and orange give it a tart-sweet flavor that’s super refreshing.
- Versatile. It goes with more than just turkey—think pork chops, grilled chicken, or even mixed into yogurt or oatmeal.
- Make-ahead magic. The flavors get better as it sits, making it ideal for prepping in advance.
This isn’t just a recipe. It’s your new holiday tradition.
Health Benefits of Cranberries and Oranges
Sure, this relish tastes amazing—but it’s also doing your body some real favors. Cranberries are loaded with antioxidants and vitamin C, making them great for your immune system. They’re also known for supporting urinary tract health and fighting inflammation.
Oranges? Well, they’re the classic vitamin C powerhouses, but also contain fiber, potassium, and flavonoids that promote heart health and reduce oxidative stress.
So yes, you can absolutely feel good about piling this relish high on your plate.
When to Serve Cranberry Orange Relish
You’ll often see cranberry orange relish making an appearance around Thanksgiving and Christmas, but don’t limit it to just the holidays. It’s a versatile condiment that deserves to be on your table year-round.
- Holiday Dinners: A must-have for turkey, ham, or stuffing.
- Sandwiches: Spread it on leftover turkey sandwiches or grilled cheese for a flavor bomb.
- Cheese Boards: Pairs beautifully with brie, goat cheese, or sharp cheddar.
- Breakfast: Spoon it over pancakes, waffles, or Greek yogurt.
- Roasts & Grilled Meats: The tartness cuts through rich flavors beautifully.
Ingredients You’ll Need
Let’s talk about what you’ll need to pull this off. It’s a short list—but each ingredient brings big flavor.
Fresh Cranberries
- You’ll need one 12-ounce bag of fresh cranberries.
- Rinse and sort them, discarding any soft or shriveled berries.
- Avoid dried cranberries—they won’t give the same tart bite or texture.
Oranges (with peel or without?)
- Use 1 medium orange, preferably organic.
- Wash it well because you’ll be using the peel too (yes, the peel adds depth and zing!).
- If you’re not into the bitterness of the peel, you can peel it first, but we recommend keeping it for full flavor.
Sugar
- Start with ½ to ¾ cup of granulated sugar.
- You can adjust based on your preference—like it sweeter? Add more.
- Watching sugar intake? We’ll talk about alternatives later.
Optional Add-ins (Nuts, Spices, etc.)
Want to get creative? Here are some optional mix-ins:
- Pecans or walnuts for crunch
- Cinnamon or ginger for warmth
- Apple or pineapple for sweetness
- Mint or basil for a fresh twist
- A splash of orange liqueur for adult flair
But honestly, even the basic 3-ingredient version is a flavor explosion.
Kitchen Tools You’ll Need
- Food Processor or Blender: A food processor works best, but a high-powered blender can also do the trick.
- Spatula: For scraping down the sides.
- Measuring cups & spoons
- A bowl for serving or storing
That’s it—no fancy equipment needed.
How to Choose the Best Cranberries and Oranges
When your ingredient list is this short, quality really matters.
- Cranberries: Look for firm, plump berries that are bright red. Avoid soft, mushy, or dull-looking cranberries.
- Oranges: Choose a medium orange that feels heavy for its size. Organic is best if you’re using the peel.
Tip: Avoid oranges with thick skin or lots of pith (the white part under the peel), as that can add bitterness.
Prepping Your Ingredients
Before you start blending, here’s how to prep everything properly:
- Rinse the cranberries under cool water and remove any stems or bad berries.
- Wash the orange well—use a veggie brush if you have one.
- Cut the orange into smaller chunks (remove seeds if any).
- Measure your sugar and have any optional ingredients ready.
Set everything up so you’re good to go.
Step-by-Step Guide to Making Cranberry Orange Relish
Time to get to the fun part—making the relish. Follow this step-by-step guide for the perfect balance of tart and sweet.
Step 1: Wash and Sort the Cranberries
Start by rinsing your fresh cranberries under cool running water. Pick through them and remove any soft, wrinkled, or discolored berries. Only use firm, bright ones for the best flavor and texture.
Step 2: Cut and Prep the Orange
Wash the orange well, since you’ll be using the peel. Cut it into chunks and remove any seeds. Keep the peel on—it adds natural citrus oils and brightness to the relish.
Step 3: Blend the Ingredients Together
Place the cranberries and orange chunks into a food processor. Pulse until the mixture reaches a finely chopped, evenly textured consistency. Avoid over-blending into a puree.
Step 4: Taste and Adjust Sweetness
Stir in sugar or honey gradually. Taste as you go. Cranberries are very tart, so adjust until the flavor feels bright but balanced.
Step 5: Chill Before Serving
Refrigerate for at least 1 hour to let the flavors meld. Serve cold and enjoy.
Tips for the Perfect Cranberry Orange Relish
Let’s talk perfection. While this recipe is super simple, these pro tips will take your relish from good to unforgettable.
- Don’t over-blend. Texture is key here. Pulse, don’t puree. You want a relish, not a smoothie.
- Let it rest. Seriously, don’t skip the chilling step. An overnight rest helps the flavors develop into something magical.
- Adjust to your taste. Every orange is different—some are sweeter, some more bitter. Taste and tweak your sugar accordingly.
- Use organic oranges. Since you’re blending the peel, organic is best to avoid pesticide residue.
- Add a twist. Want to spice things up? Try adding cinnamon, a pinch of salt, or a splash of vanilla extract. You’d be surprised how just one extra ingredient can elevate the flavor.
Still tasting bitter after chilling? Add a spoonful of honey. It balances out any lingering bitterness from the orange peel.
How to Store Cranberry Orange Relish
One of the best things about this relish? It stores like a dream.
- In the fridge: Store in an airtight container for up to 10-14 days. The flavor actually improves over time.
- In the freezer: Yes, you can freeze it! Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months. Just thaw in the fridge overnight before using.
Tip: If you’re planning ahead for the holidays, make a double batch and freeze half. Future you will be grateful.
Ways to Use Leftover Relish
Got leftovers? Lucky you! This isn’t one of those once-a-year recipes. Here’s how to get creative with the extras:
- Sandwich spread: Especially good on turkey, ham, or grilled cheese sandwiches.
- Over brie or cream cheese: Serve with crackers for a holiday appetizer.
- Tossed in salads: Add it to mixed greens with goat cheese and nuts.
- On yogurt or oatmeal: Think of it like a tangy fruit topping.
- Swirled into baked goods: Try it in muffins or as a filling in thumbprint cookies.
Seriously, this relish is more than just a holiday side—it’s a secret weapon in your fridge.
Cranberry Relish vs Cranberry Sauce
Wait, isn’t this the same thing as cranberry sauce? Not quite.
| Feature | Cranberry Relish | Cranberry Sauce |
|---|---|---|
| Cooking | Raw, no cooking needed | Cooked on the stove |
| Texture | Chunky, crunchy | Smooth or jelly-like |
| Flavor | Bright, tangy, fresh | Sweeter, sometimes spiced |
| Prep Time | 10 minutes or less | 20–30 minutes |
| Shelf Life | 10–14 days in fridge | 7–10 days |
Cranberry relish is for people who want something different—a little bolder, a little fresher, and a lot more exciting.
Make Ahead & Freezing Instructions
Planning a big feast? This relish is perfect for prepping in advance.
- Make-Ahead: Make it up to 5 days in advance and keep it refrigerated in a sealed container. In fact, it tastes better after a day or two.
- Freezing: Want to get ahead by weeks? Freeze your relish in portioned containers or freezer bags. Label with the date and use within 3 months.
To thaw, simply move it to the fridge the night before. It’ll be ready to go by mealtime.
Bonus tip: Freeze it in ice cube trays and pop a cube into smoothies for a citrusy tart boost.
Common Mistakes to Avoid
Let’s steer clear of the rookie errors that can turn your relish into a regret.
- Over-processing: You’re not making baby food. Stop pulsing once everything is finely chopped.
- Not tasting before chilling: Taste and adjust before refrigerating. It’s harder to tweak flavor after it’s been chilled.
- Using too much peel: The peel adds zing but also bitterness. If you’re sensitive to bitter flavors, start with half the peel.
- Forgetting to chill: Freshly made relish is fine, but the real magic happens after a few hours in the fridge.
- Adding too many extras: Nuts, spices, and herbs are great, but don’t let them overpower the cranberry-orange duo.
Stick to the basics, then build from there if you want to get creative.
FAQs about Cranberry Orange Relish Recipe
Can I make this without sugar?
Yes! If you’re avoiding refined sugar, try using honey, maple syrup, or a sugar substitute like Stevia or monk fruit. Start small and add more to taste—it’s easy to go overboard.
Can I use frozen cranberries?
Absolutely. Just make sure they’re thawed and drained before using. Frozen cranberries work just as well and are often easier to find year-round.
How long does cranberry orange relish last in the fridge?
Stored properly in an airtight container, it’ll last 10 to 14 days. In fact, it tastes even better after sitting for a day or two.
Can I make this relish in advance?
Yes—and you should! The flavor improves the longer it chills. Make it a few days ahead of your event and cross one more thing off your list.
What can I serve this with besides turkey?
So many things! Try it with:
- Grilled pork or chicken
- As a spread on sandwiches or wraps
- On a cheese or charcuterie board
- Swirled into Greek yogurt
- Spoon over waffles, pancakes, or toast
Conclusion
There you have it—your ultimate, foolproof, crazy-delicious cranberry orange relish recipe. It’s fast, fresh, and far better than anything you’ll get from a can. Whether you’re impressing guests at Thanksgiving or just spicing up your weekday lunch, this relish brings brightness, flavor, and a pop of color to every plate.
Remember: good food doesn’t have to be complicated. Sometimes, three simple ingredients can create something unforgettable. So grab your cranberries, slice up that orange, and let’s make this your new holiday (or everyday) favorite.
