Cranberry orange relish is a staple in my kitchen during the fall and winter months. I first started making it to have a fresh, tangy alternative to canned cranberry sauce at holiday dinners. The bright citrus aroma fills the kitchen as I prepare it, and the texture is pleasantly chunky with a bit of chew from the cranberries.

I usually serve this relish alongside roasted turkey or chicken, but it also pairs wonderfully with pork or as a spread on sandwiches. Its balance of tartness and subtle sweetness makes it a versatile condiment that brightens up any meal.

What I appreciate most is how quick and straightforward it is to make, requiring no cooking—just a food processor and fresh ingredients. It keeps well in the fridge, so I often make it a day ahead to let the flavors meld together.

Quick Facts

Why You’ll Love It

This cranberry orange relish is a fresh, vibrant twist on traditional cranberry sauce. It’s easy to prepare, uses simple ingredients, and adds a bright, zesty flavor to your meals.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

This recipe calls for fresh cranberries and a whole orange to get the best natural flavors. A bit of sugar balances the tartness, while a touch of cinnamon adds warmth. You’ll need a food processor to achieve the perfect texture.

• 12 ounces fresh cranberries
• 1 large orange (including peel, seeded)
• 3/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup water (optional, for desired consistency)

Step-by-Step Instructions

Making cranberry orange relish is straightforward with a food processor. The goal is to pulse the ingredients until finely chopped but still textured, not pureed. Follow these steps for the best results.

1. Rinse the fresh cranberries and drain well.
2. Wash the orange thoroughly. Cut it into quarters and remove any seeds.
3. Place the cranberries, orange quarters (including peel), sugar, and cinnamon into the bowl of a food processor.
4. Pulse the mixture about 10-15 times until finely chopped but still slightly chunky. Avoid over-processing into a puree.
5. If the relish seems too thick, pulse in water a tablespoon at a time until you reach your preferred consistency.
6. Transfer the relish to a bowl, cover, and refrigerate for at least 1 hour before serving to allow flavors to meld.

Chef Tips

Here are some practical tips to ensure your cranberry orange relish turns out well every time.

• Use fresh, firm cranberries for the best texture and flavor.
• Include the orange peel for bright citrus oils but avoid the white pith to prevent bitterness.
• Pulse gently to maintain a pleasant, chunky texture.
• Adjust sugar to taste depending on your preference for sweetness.
• Let the relish rest in the fridge to develop flavor depth.

Substitutions

If you don’t have certain ingredients on hand or want to tweak the flavor, here are some substitutions that work well.

• Use lime or lemon instead of orange for a different citrus note.
• Swap granulated sugar with honey or maple syrup for a natural sweetener.
• Add a pinch of ground ginger or nutmeg instead of cinnamon for variation.
• Use frozen cranberries if fresh are unavailable, thaw before processing.

Storage & Reheating

Proper storage keeps your cranberry orange relish fresh and flavorful for several days. Follow these guidelines to maintain quality.

• Store in an airtight container in the refrigerator.
• Keeps well for up to 7 days.
• Stir before serving if any liquid separates.
• Do not freeze, as texture will degrade.

Perfect Pairings

This relish pairs beautifully with a variety of dishes and drinks. Consider these options to complement its bright flavors.

• Roast turkey or chicken
• Pork tenderloin or chops
• Cream cheese or brie on crackers
• Dry white wine like Sauvignon Blanc

FAQs

Here are answers to common questions about making and using cranberry orange relish.

Nutritional Note

This relish is low in calories and fat, mainly providing vitamin C from cranberries and orange. Sugar content varies by added amount.