Save This vibrant cranberry orange relish comes together in just fifteen minutes and has long been my secret for transforming any holiday meal from predictable to unforgettable. Tart cranberries and whole orange get whirled together with sugar for a bright, zesty condiment that is as easy as it is show stopping. We eat this over everything from turkey to oatmeal and I still look forward to sneaking a spoonful straight from the fridge.
I first made this for my first Thanksgiving away from home the week before finals and now my friends beg for the recipe each year. Its tart freshness breaks up the richness of classic comfort fare and always brings a burst of color to holiday spreads.
Ingredients
- Fresh cranberries: these provide the tart pop and vibrant color choose berries that are plump and firm with no soft spots
- One large orange: the zest and juice pack flavor use a thin skinned orange for best blending and organic if you want to use the peel
- Granulated sugar: brings out the fruit flavor and balances the tartness feel free to adjust for your desired sweetness
- Optional apple: mellow fruitiness crisp apples give a gentle tang and texture
- Toasted walnuts or pecans: give a buttery crunch choose halved nuts that smell fresh and toasty never rancid
- Ground cinnamon: a warm spice note use fresh cinnamon for the brightest aroma
Instructions
- Prepare the Fruit:
- Rinse cranberries very well under cold water and drain completely. Quarter the orange, keeping the peel. Remove any seeds.
- Chop the Mixture:
- Add cranberries and orange quarters to a large food processor. Pulse in short bursts. You want small even bits—stop when the pieces are pea sized and not mushy or puréed.
- Add Sweetener and Extras:
- Sprinkle sugar evenly over chopped mixture. Add chopped apple nuts or cinnamon if desired. Pulse again just enough to combine everything.
- Taste and Adjust:
- Spoon a little out and taste. Add more sugar if needed a quick stir by hand distributes it. You want it tangy but not overwhelmingly sour.
- Meld Flavors:
- Transfer relish to a mixing bowl and cover tightly. Refrigerate at least two hours for the flavors to blend. Overnight is even better or up to three days.
- Serve and Enjoy:
- Scoop the relish into a serving dish and fluff with a fork. The color will deepen and the texture should stay crisp.
Save My favorite part is the way the orange peel perfumes every bite—the fragrance is almost floral. One Thanksgiving my nephew ate it by the spoonful straight from the bowl and declared it better than cranberry sauce from the can.
Storage Tips
Store cranberry orange relish in an airtight container in the refrigerator for up to five days. If you have leftover relish freeze it in small portions and thaw overnight in the fridge for later use. The flavors mellow as it sits and the texture stays fantastically fresh even after a few days.
Ingredient Substitutions
If fresh cranberries are unavailable use thawed frozen cranberries and pat them dry before chopping. Maple syrup or honey can be substituted for all or part of the sugar for a more complex sweetness. For nut free variation simply leave out the nuts and double the apple for crunch.
Serving Suggestions
Pile onto roast turkey or chicken as a tart contrast Stir into plain yogurt with a swirl of honey for breakfast Spread onto sandwiches especially with leftover meats or cheese Drop a spoonful onto pancakes waffles or even vanilla ice cream for a fun twist
Cultural and Holiday Traditions
Cranberry orange relish found its place on American Thanksgiving and Christmas tables for generations yet its quick raw preparation means no simmering needed unlike the old fashioned sauce. The use of the whole orange is a popular trick in vintage community cookbooks—a thrifty and aromatic twist.
Seasonal Adaptations
Mix in diced ripe pear for late fall Sprinkle in pomegranate seeds for sparkle Try lime in place of orange for a tart Southern style change
Success Stories
Several friends swapped out store bought cranberry sauce and were shocked at how quickly this fresh relish became their family favorite. At my last holiday gathering not a spoonful was left—it works for vegans meat eaters and even picky toddlers.
Freezer Meal Conversion
This relish freezes beautifully. Spoon into freezer safe containers leaving half an inch for expansion. Thaw in the fridge the night before you want to serve and fluff with a fork. No texture loss even after a month or two.
Save This cranberry orange relish instantly brightens every holiday table—let it chill and see how its flavors bloom even more. Enjoy experimenting with fruits and spices to suit your family tradition.
Recipe FAQ
- → Can I make this relish ahead of time?
Yes, you can prepare it a day ahead. Chilling enhances flavor and texture, making it ideal for advance prep.
- → Should I peel the orange before processing?
No peeling is needed. Use the orange with peel, quartered and seeds removed for extra zest and aroma.
- → Are there sugar alternatives I can use?
Yes, maple syrup or honey work well as replacements for granulated sugar. Adjust sweetness to taste.
- → Can I include nuts or other fruits?
Absolutely. Add chopped apple, walnuts, or pecans for texture and flavor. Cinnamon is another tasty option.
- → Is this relish suitable for vegans and those avoiding gluten?
Yes, it is naturally vegan and gluten-free. Check labels on added processed ingredients for hidden allergens.
- → How should I serve cranberry orange relish?
Serve chilled alongside roasted meats, poultry, sandwiches, or as a festive side for holiday meals.