This Cranberry Relish Recipe is a fresh, zesty twist on a classic holiday side dish, bursting with sweet and tart flavors. With just a few ingredients and no cooking required, it's quick, vibrant, and a perfect make-ahead dish.
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Fresh Cranberry Orange Relish is one of my favorite holiday side dishes. It is sweet and tart and delicious!
Why This Recipe Works
Versatile: Delicious with turkey, ham, or even spooned over desserts.
Fresh: Uses raw cranberries for a bright, tangy flavor.
Simple: Just three main ingredients and a food processor.
Make-Ahead: Flavors deepen as it chills, making it perfect for prepping early.
Don't miss these tasty side dishes: Easy Deviled Eggs, No Knead Bread, Easy Stuffed Mushrooms, Hot Spinach Artichoke Dip, Holiday Bruschetta, and my Easy Baked Brie with Honey Recipe!
I especially love this cranberry orange relish with leftovers. It really pulls everything together- whether it's a turkey cranberry sandwich or a tasty leftover turkey taco!
What This Recipe Needs
- Fresh Cranberries: Provide tartness and the bold flavor that defines the relish.
- Orange or Clementines: Adds citrusy brightness and a slight bitterness that balances the cranberries.
- Granulated Sugar: Sweetens the relish and mellows the tart cranberries.
Cranberry Orange Relish Substitutions
- Sweetener: Swap granulated sugar for honey or maple syrup.
- Orange: Use lemon or lime for a sharper citrus flavor.
- Cranberries: If fresh cranberries aren't available, thawed frozen cranberries can work in a pinch.
Looking for more easy holiday recipes? Make sure to check out my Homemade Peppermint Bark, Easy Holiday Cake, Gingerbread Bundt Cake, Hot Open-Faced Turkey Sandwich with Gravy, Thanksgiving Corn, Green Bean Casserole with Cream Cheese, and this tasty Sweet Potato Soufflé!
How to Make Cranberry Relish?
- Step 1: In a food processor, combine cranberries, sugar, and oranges.
- Step 2: Process in a food processor until well combined but still chunky.
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- Step 3: Refrigerate for 20 minutes, then enjoy!
Cranberry Orange Relish Expert Tips
Peel: Leave the peel on the orange or clementines! You won't be able to tell, and it adds so much flavor!
Oranges vs Clementines: This recipe calls for 3 clementines, but you can substitute them with 3 mandarins (with the peels) or 1 large orange (with the peel). Just remember to remove any seeds!
Fresh or Frozen Cranberries: You can use either. I always buy extra cranberries when they are abundant in the stores and freeze them to use throughout the year (like in my cranberry orange muffins), so I typically use frozen. Fresh cranberries work just as well, though!
No Food Processor: If you don't have a food processor, you can try making this in a high-powered blender. You will need to work in batches to avoid making a cranberry smoothie.
Variations
- Nutty Relish: Add chopped pecans or glazed walnuts for texture and flavor.
- Spiced Relish: Stir in cinnamon, ginger, or cloves for a holiday kick.
- Less Sugar: You can cut back on the sugar if need be. I'd use at least ¼ cup, taste the relish, and then increase from there.
Frequently Asked Questions
Stored in the refrigerator, it keeps well for up to 5 days.
Yes, it tastes even better after sitting for a few hours or overnight as the flavors meld.
No-relish is raw and chunky, while cranberry sauce is cooked and smooth.
Yes, freeze in an airtight container for up to 2 months; thaw in the fridge before serving.
It pairs perfectly with turkey, ham, chicken, or even as a topping for desserts like cheesecake. However, it also makes a delicious pairing with cream cheese as an appetizer. Even better, try it over smoked cream cheese!
More Related Recipes
If you love this recipe, make sure to check out all my easy Thanksgiving Recipes like Sugared Cranberries, Bacon Jalapeno Deviled Eggs, Chocolate Pumpkin Pie, Pecan Pie Cake, and my favorite Cranberry Julep!
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Video
Cranberry Relish Recipe
Ingredients
- 1 package of cranberries 12 oz, frozen or fresh
- 3 clementines peel left on, or 3 mandarins, or 1 orange
- ¾ cup sugar
Instructions
- Check the cranberries and remove any bad ones.1 package of cranberries
- Cut your clementines into fourths, or if using an orange, cut it into eight pieces. Leave the peel on the citrus, but remove any seeds..3 clementines
- Add the cranberries, clementines with peel, and sugar to a food processor.¾ cup sugar
- Pulse several times until you have a chunky relish, for a smoother relish blend longer.
- Refrigerate for 20 minutes to allow everything to come together, then enjoy!
Notes
- Less Sugar: If you want to use less sugar, start with ¼ cup, mix everything, taste, and then add more sugar if you wish.
- Fresh or Frozen: You can use fresh or frozen cranberries.
- No Processor: If you don't have a food processor, you can try making this in a high-powered blender, but make sure you don't turn it into a smoothie!
- Seeds: Check your clementines, mandarins, or oranges for seeds and remove them.
- Storage: Store in an air-tight container in the refrigerator, for up to 5 days.
- Make-Ahead: This tastes even better when made the day before, and all the flavors can combine.
Freda says
Does this freeze well?
Lisa says
It should freeze fine if you store it in an air tight container!