5-Minute Cranberry Relish Recipe With Fresh Orange
This sweet and tangy no-cook cranberry relish recipe with fresh orange is quick and easy with only 3 simple ingredients. It’s a must for Thanksgiving turkey and the holiday season. And a perfect chicken and pork condiment.
I love that the recipe only takes 5 minutes with no cooking and it can be made well ahead of time.
I know I am biased, but I think you have come to the right place for the best cranberry relish out there 🙂
This Thanksgiving staple with fresh ingredients takes just a few more minutes than opening a can of standard cranberry sauce. And it tastes WAY better in my humble opinion 🙂
I’ve been using this recipe on our holiday table for eons for our annual Canadian and American Thanksgiving dinners. The fresh flavor is a perfect balance for a heavy meal.
What to expect
The cranberry relish has a wonderful fresh, sweet-tart taste that provides a refreshing and vibrant contrast to the richness of other foods. We are using the entire orange, but the orange zest really makes it sing.
With only 3 ingredients, this easy recipe takes about 5 minutes to make in a food processor.
Ingredients – tailored to your taste
Variations and substitutes
- For a sweetener, you can use white sugar, brown sugar or maple syrup.
- Adjust the sweetness to balance the tart cranberries and orange peel. Start with half the sugar and add more as needed.
- Try adding a little bit of ground cinnamon or nutmeg to the relish.
- Blend in some pecans, walnuts or fresh apples for a bit of crunch.
Step by step instructions
Tip
Remove most of the white layer of the orange (the pith) under the orange peel as it can be quite bitter.
Make Ahead
- Make the cranberry orange relish recipe early in the day to let the flavors blend if you have time, but don’t worry if you have to do it at the last minute. It still tastes great.
- It freezes well for up to a year or can be kept in the fridge for up to two weeks.
What to serve with cranberry relish
Well, it’s perfect with turkey recipes at Thanksgiving dinner of course – or any holiday meal. Here are some favorite turkey recipes: grilled turkey breast or sous vide turkey breast or sous vide turkey thighs. And check out these Thanksgiving side dishes to help build the rest of your holiday menu.
It is also great with pork chops, rack of pork, roast chicken and potatoes and marinated grilled chicken.
And don’t forget the fresh cranberry relish on turkey sandwiches and other leftover Thanksgiving recipes – think casseroles. Or spread on a warm melty brie cheese as a starter for Christmas dinner.
Recipe FAQs
Fresh cranberry relish is uncooked and served at room temperature or cold as a condiment or side dish. It has a chunky texture and a tangy and sweet taste. Cranberry sauce is cooked down to a smoother consistency, sometimes jelly-like texture and is usually sweeter.
Yes, fresh cranberries can be kept in the fridge for 2 weeks and frozen for up to a year. For the best taste and freshness, try to buy them between September and December.
You can use any orange, but a navel is the most common as it’s sweet, seedless and available in most grocery stores.
More great condiments
- fresh herb sauce (5 minutes)
- peach chutney
- savory peach sauce
- roasted red pepper dip or sauce
- sriracha aioli (3 ingredients)
If you prefer a cooked cranberry sauce, try this 5-ingredient cranberry sauce recipe.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
5-Minute Cranberry Relish Recipe With Fresh Orange
Ingredients
- 3 cups fresh cranberries, typically 1 package (750 ml) (or use frozen, rinsed and patted dry)
- 1 orange
- 1/2 cup sugar or maple syrup, or to taste you may not need it all
Instructions
- PREPARE THE FRUIT: Rinse cranberries in a mesh strainer and pat dry. Wash orange. Cut in quarters. You will be using the whole orange, including the peel. If the white pith under the orange peel is thick, cut off most of it (it's bitter).
- MAKE THE CRANBERRY RELISH: Place cranberries, orange and 1/4 cup of sugar (50 grams) in the processor. Process for a minute or two. Taste and add more sugar to taste to balance tartness of the cranberries. Process for a few more seconds. Pour into a serving dish, cover and refrigerate until ready to use. If you have time, let it sit for a few hours to let the flavors blend (but this is not necessary if time is short). Serve cold or at room temperature. Makes about 3 cups
Recipe Notes
- Variations and substitutes:
- For a sweetener, you can use white sugar, brown sugar or maple syrup.
- Try adding a pinch of cinnamon or nutmeg to the relish.
- Blend in some pecans, walnuts or fresh apples for a bit of crunch.
- Make ahead: It’s best to make cranberry orange relish a couple of hours ahead to let the flavors blend. It can be kept in the fridge for up to two weeks and can be frozen in an airtight container or ziploc for up to a year.
My kid loved it.
Pretty sophisticated tastes for a kid! Glad to hear it.