This Cranberry Relish Recipe offers a bright, zesty take on a classic holiday side. Made with just a few ingredients and no cooking required, it’s quick to prepare, refreshingly tart, and ideal for making ahead.
Why this recipe works
Versatile: Great with turkey, ham, chicken, or spooned over desserts and cream cheese appetizers.
Fresh: Uses raw cranberries for a bright, tangy flavor and pleasant texture.
Simple: Only three main ingredients and a food processor or high-powered blender needed.
Make-ahead friendly: Flavors deepen after chilling, so it’s perfect to prepare in advance.
Fresh Cranberry Orange Relish is a favorite holiday side for its sweet-and-tart balance. It pairs beautifully with leftovers for sandwiches, tacos, or as a topping for cheese and desserts.
What you’ll need
- Fresh cranberries: Provide the tart base and vivid color.
- Orange or clementines: Adds citrus brightness; leave the peel on for extra flavor.
- Granulated sugar: Balances the tartness; can be adjusted to taste.
Substitutions
- Sweetener: Replace granulated sugar with honey or maple syrup for a different sweetness profile.
- Citrus: Use lemon or lime if you prefer a sharper citrus note.
- Cranberries: Thawed frozen cranberries work well if fresh aren’t available.
How to make cranberry relish
- Step 1: Inspect cranberries and remove any soft or bruised berries. Cut clementines into quarters (or an orange into eighths) and remove any seeds. Leave the peel on for flavor.
- Step 2: Add cranberries, citrus pieces (peel on), and sugar to a food processor. Pulse until combined but still slightly chunky; blend longer for a smoother relish.
- Step 3: Transfer to a container and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled.
Expert tips
Keep the peel: Leaving the citrus peel on adds aroma and a pleasant bitter-sweet balance—peel pieces become barely noticeable once processed.
Orange vs clementines: Use 3 clementines (peel on), 3 mandarins, or 1 large orange. Remove seeds before processing.
Fresh or frozen: Both work well; frozen cranberries are convenient and are fine straight from the freezer.
No food processor? A high-powered blender will work—use short pulses and work in batches to avoid turning the mixture into a puree.
Variations
- Nutty relish: Stir in chopped pecans or candied walnuts for crunch.
- Spiced relish: Add a pinch of cinnamon, ground ginger, or cloves for a warm holiday flavor.
- Lower sugar: Start with 1/4 cup sugar, taste, and increase as needed.
Frequently asked questions
Stored in an airtight container in the refrigerator, it will keep for up to five days.
Yes. It often tastes better after a few hours or overnight as the flavors meld.
No. Relish is raw and chunky; cranberry sauce is typically cooked and smooth.
Yes. Freeze in an airtight container for up to two months and thaw in the refrigerator before serving.
It pairs well with turkey, ham, chicken, cream cheese appetizers, and many desserts. It’s also excellent on sandwiches and tacos made from holiday leftovers.
More related recipes
If you enjoy this relish, you may like other simple holiday recipes and appetizers—try pairing it with baked brie, deviled eggs, or use it to brighten sweet potato or cranberry-based desserts.
-
Cranberry Molasses Smoked Spatchcock Turkey
-
Cranberry Sauce with Orange Juice
-
Cranberry Margarita
-
Cranberry Jalapeño Cream Cheese Dip
If you try this recipe, leave a review and share how you used the relish. It’s a simple, flavorful addition that brightens many holiday plates.
Cranberry Relish Recipe
Ingredients
- 1 package cranberries (12 oz, fresh or frozen)
- 3 clementines (peel left on) — or 3 mandarins or 1 orange
- ¾ cup granulated sugar
Instructions
-
Check and rinse cranberries, discarding any soft or damaged berries.
-
Cut clementines into quarters (or an orange into eighths). Remove seeds but keep the peel for flavor.
-
Combine cranberries, citrus pieces, and sugar in a food processor. Pulse several times until the mixture is evenly chopped but still has texture. For a smoother relish, process longer.
-
Transfer to a container and refrigerate at least 20 minutes to let the flavors meld. Serve chilled.
Notes
- Adjust sweetness: Start with ¼ cup sugar, taste, and add more if needed.
- Fresh or frozen: Either works—frozen berries can be processed straight from the freezer.
- No processor: Use a high-powered blender in short pulses, working in batches to avoid over-pureeing.
- Seeds: Remove citrus seeds before processing.
- Storage: Keep in an airtight container in the refrigerator for up to five days.
- Make-ahead: Prepare the day before for best flavor.
Nutrition
|
Carbohydrates: 18 g
|
Protein: 1 g
|
Fat: 1 g