Cranberry Relish Recipe (Fresh)
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This Cranberry Relish Recipe is made with fresh cranberries, whole orange, and sugar for a bright, tart, and fresh holiday condiment. The cranberries and orange are finely chopped in a food processor, then chilled so the flavors meld while the relish keeps a fresh, lightly chunky texture.
Serve with Thanksgiving Turkey or on top of Leftover Turkey Tacos.
Quick Look: Cranberry Relish Recipe (Fresh)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Servings: 12
- Dietary Info: Vegetarian, vegan, and gluten-free
- Method: Food processor + refrigeration
- Technique: Pulse the whole orange and fresh cranberries in a food processor, add sugar and salt, then adjust the texture and sweetness before chilling the relish for at least 1 hour.
- Flavor/Texture: Bright, tart, citrusy, sweet, fresh, lightly chunky
Why I Love Fresh Cranberry Relish
This relish brings a bright, fresh flavor to a holiday meal without needing to cook the cranberries. The raw cranberries have a pleasantly tart flavor that balances the sweetness of the sugar, while the orange peel adds a fresh citrus note throughout the relish.
I also like that I can adjust the sugar and texture to my preference, making it as tart or sweet and as chunky or finely chopped as I like.
Serve as a holiday side with Creamy Brussels Sprouts and Vegetarian Stuffing (with Bread).
Made With Amore,
“I have not had a cranberry sauce other than my own recipe in 20 years, but I tried this relish and it is excellent! I love how easy it is to make and it is fresh and incredibly flavorful!”
– Daniela
Table of Contents
Simple Ingredients
With these high-quality ingredients, you’ll create a cranberry orange relish that’s visually stunning and delicious.
- Fresh Cranberries: Provide the tart, bright flavor and fresh texture of the relish.
- Granulated Sugar: Balances the natural tartness of the cranberries.
- Salt: A small pinch enhances the cranberry and orange flavors.
- Whole Orange (Optional): The flesh and peel add fresh citrus flavor and aroma.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Sugar: Start with the lower amount of sugar and add more to taste if you prefer a sweeter relish.
- Texture: Pulse fewer times for a chunkier relish or a little longer for a finer texture. Avoid processing until completely smooth.
- Nuts: Stir in chopped walnuts or pecans if you enjoy a crunchy addition. Try my Hasselback Sweet Potatoes that also have a pecan topping.
- Flavor: Add a little freshly grated ginger or cinnamon for a warmer holiday flavor. If you love the cranberry-orange flavor combination, you’ll love my Cranberry Orange Bread.
How to Make Fresh Cranberry Relish
This fresh cranberry relish comes together quickly in a food processor, then chills in the refrigerator so the flavors can meld. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Rinse the fresh cranberries under cold water, and allow them to drain in a colander. Wash the orange thoroughly, cut it into quarters, and remove any seeds.
- In a food processor, add the quartered orange pieces. Pulse several times until the orange is finely chopped. Be sure to include the orange peel; it adds a lot of flavor.
- Add the rinsed and drained cranberries to the food processor with the chopped orange.
- Pulse again a few times to combine them. You want the cranberries to be coarsely chopped but not completely pureed.
- Add the granulated sugar and salt (and cinnamon if using) to the food processor with the orange and cranberries. Pulse again a few times to mix everything together. Taste the relish and adjust the amount of sugar if needed, depending on your preference for sweetness.
- Transfer the cranberry orange relish to a bowl or airtight container. Cover and refrigerate for at least an hour before serving to allow the flavors to meld together. Add a fresh sprig of mint and orange slice on top before serving.
Cranberry Relish FAQs
Cranberry relish and cranberry sauce are both classic holiday accompaniments, but they are prepared differently. This cranberry relish uses raw, fresh cranberries that are chopped with orange and sugar in a food processor, then chilled before serving. Traditional cranberry sauce is cooked, which softens the cranberries and creates a thicker texture.
Yes, you can use frozen cranberries if fresh ones are not available. Just be sure to thaw and drain them before using them in the recipe.
Using the whole orange, including the peel, gives the relish a stronger citrus flavor and aroma. Be sure to wash the orange thoroughly and remove the seeds before processing.
While a food processor is ideal for maintaining a coarser texture, you can use a blender on a low setting or pulse mode to achieve a similar result. Just be careful not to overblend and make it too smooth.
Store in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, freeze in a freezer-safe container, leaving some space for expansion. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator when you’re ready to use it.
Serving Suggestions
I love serving cranberry relish alongside holiday dishes where its bright, tart flavor can balance richer foods. Spoon it alongside Oven Roasted Turkey Tenderloin, Baked Ham Recipe (With Glaze), or use leftovers in turkey sandwiches made with Italian Bread Recipe (No Knead Crusty Bread). It is also delicious spooned over Baked Brie for an easy holiday appetizer, or as a topping on your Italian Cheesecake for dessert.
My Pro Tips
Recipe Tips
- Drain the cranberries well after rinsing so excess water doesn’t dilute the relish.
- Remove all orange seeds before processing so you don’t introduce bitterness or an unpleasant texture.
- Use short pulses to control the texture and keep the relish from becoming completely smooth.
- Taste before chilling and adjust the sugar to your preferred balance of sweet and tart.
More Thanksgiving Sides
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Easy Fresh Cranberry Relish Recipe
Equipment
Ingredients
- 1 12-ounce bag fresh cranberries, rinsed and drained
- 1 medium orange, washed and cut into quarters (leave the skin on)
- ½ cup granulated sugar, – ¾ cup , adjust to taste
- 1 pinch salt
Optional:
- ¼ cup chopped walnuts or pecans, optional
- 1 teaspoon extra orange zest, optional, for extra orange flavor
- ½ teaspoon freshly grated ginger
- 1 teaspoon cinnamon, optional, for added flavor
Instructions
- Prepare the Ingredients: Rinse the fresh cranberries under cold water, and allow them to drain in a colander. Wash the orange thoroughly, cut it into quarters, and remove any seeds.
- Blend the Orange: In a food processor, add the quartered orange pieces. Pulse several times until the orange is finely chopped. Be sure to include the orange peel; it adds a lot of flavor. You can adjust the texture to your liking – pulse more for a finer texture or less for a chunkier relish.
- Add Cranberries: Add the rinsed and drained cranberries to the food processor with the chopped orange. Pulse again a few times to combine them. You want the cranberries to be coarsely chopped but not completely pureed.
- Add Sugar: Add the granulated sugar and salt (and cinnamon if using) to the food processor with the orange and cranberries. Pulse again a few times to mix everything together. Taste the relish and adjust the amount of sugar if needed, depending on your preference for sweetness. Optional Nuts and Zest: If you'd like to add some texture and extra flavor, you can pulse in the chopped nuts and orange zest at this stage. Pulse just a few times to incorporate them.
- Chill and Serve: Transfer the cranberry orange relish to a bowl or airtight container. Cover and refrigerate for at least an hour before serving to allow the flavors to meld together.
- Serve: Add a fresh sprig of mint and orange slice on top before serving. Serve your fresh cranberry orange relish as a side dish or condiment with turkey, chicken, ham, or any other dish that pairs well with cranberry sauce. Enjoy!
Notes
- Drain the cranberries well after rinsing so excess water doesn’t dilute the relish.
- Remove all orange seeds before processing so you don’t introduce bitterness or an unpleasant texture.
- Use short pulses to control the texture and keep the relish from becoming completely smooth.
- Taste before chilling and adjust the sugar to your preferred balance of sweet and tart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not had a cranberry sauce other than my own recipe in 20 years, but I tried this relish and it is excellent! I love how easy it is to make and it is fresh and incredibly flaorful!
It’s my favorite because it is FRESH! It is a great contrast to the other dishes on your holiday plate. I’m glad you love the flavor.
Yummy, just made for tomorrow!
Thanks for the recipe!
You are welcome! Happy you love it. Try it with the leftover turkey tacos too! Yumm.