Easy Cranberry-Orange Relish (No Cook!)

This classic cranberry-orange relish is bright and tart. It’s made from fresh cranberries, a whole fresh orange, and just enough sugar to balance all those tart flavors. It only takes about five minutes to make and is a nice alternative to cooked cranberry sauce. 

Think of cranberry relish as the savvy, bright cousin of cranberry sauce. The one who shows up to Thanksgiving and gets everyone talking. While it’s so simple, made with just cranberries, an orange, and sugar, it enhances everything else on the holiday table.

Let me be clear. This isn’t my original recipe. I found it years ago in an old cookbook. (But you might have seen it on the back of a bag of fresh cranberries. It’s a classic for a reason!) Over the years, it’s become a beloved part of my Thanksgiving meal.  

One of the lovely things about it is how easy it is to make. The entire recipe takes about five minutes. You simply blend the cranberries and orange until chunky. Then add just enough sugar softens to soften the sharp edge. Don’t go overboard on the sweetness. The charm of this relish is its attitude.

From here, you can take it in any direction that fits your meal. Throw in a handful of toasted nuts for extra crunch. Stir in grated ginger for spicy twist. Or add a grated apple for that perfect cran-apple flavor that we all loved as kids. 

One note about prep: it tastes better after sitting overnight. I always make it the night before Thanksgiving. It keeps for days, and instantly turns turkey, stuffing, latkes, roasted vegetables, or a hunk of sharp cheddar into something far more interesting. It’s a side that behaves like a centerpiece. After one bite, you’ll understand why it’s always on my Thanksgiving table.

How to Make Cranberry-Orange Relish.

A food processor or food grinder is a must for this recipe. I like to process mine until it’s almost smooth. If you prefer a chunkier recipe, pulse the cranberries and orange just a few times.

1. Cut the orange into large pieces. Remove any seeds. Don’t peel the orange. The rind and pith add a lot of flavor.
2. Place the rinsed cranberries and orange pieces into the bowl of a food processor.  
3. Chop until chunky.
4. Add sugar. Pulse until almost fine. Taste the relish. Stir in additional sugar as needed. That’s it! If you’re adding chopped nuts, spices, or an apple stir them in after removing the relish from the bowl of the food processor.

Variations

Cranberry Walnut Relish

Chop walnuts and stir them into the relish right before serving. To make chopping easy, place the nuts in the bowl of the food processor. Pulse until fine. Remove nuts from the food processor and store in a container until ready to serve.

Cranberry Maple Relish

You can replace the sugar with maple syrup. Replace the granulated sugar with about ⅓ cup of maple syrup. Adjust the sweetness as needed.

Storing Tips

Cranberry relish lasts a surprisingly long time. Place the cranberry relish in a covered glass or plastic container. Keep in the refrigerator for up to five days.

Freezing

Yes. Freeze the relish in a freezer or bag. Freeze cranberry relish for up to two months. Thaw overnight in the refrigerator.