Why You’ll Love This Cranberry Orange Relish

• It’s Effortlessly Easy. Honestly, if you can operate a food processor, you’re 90% of the way there. There’s no cooking, no simmering, no worrying about it thickening—just a quick pulse of fresh ingredients and you’re done.
• The Flavor is Unbelievably Bright. Because we’re not cooking the cranberries, they retain their sharp, tart punch, which is perfectly balanced by the sweet, floral notes of the orange and a subtle warmth from the spices. It’s a symphony of flavors that feels both sophisticated and simple.
• It’s a Make-Ahead Dream. This relish is one of those rare dishes that genuinely improves with a little time. Letting it sit in the fridge for a few hours, or even overnight, allows the sugar to dissolve fully and the flavors to meld together into something truly special.
• It’s Incredibly Versatile. Sure, it’s a holiday superstar next to turkey, but don’t stop there. It’s fantastic on a leftover turkey sandwich, stirred into yogurt, or even as a tangy topping for grilled pork chops or chicken. It’s a condiment that earns its keep.

Ingredients & Tools

• 1 bag (12 oz / 340 g) fresh cranberries
• 1 large navel orange, unpeeled
• 3/4 cup (150 g) granulated sugar, plus more to taste
• 1/4 cup (50 g) light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves (a little goes a long way!)
• A pinch of fine sea salt
• 1 tablespoon freshly squeezed orange juice or lemon juice (optional, for extra zing)

Tools: A food processor is highly recommended for the best texture, but a sharp knife and a lot of patience will work too!

The quality of your ingredients really shines here since there’s no heat to hide behind. Using a fresh, firm orange with a vibrant, unblemished skin is key, as we’ll be using the whole fruit. And don’t skip the brown sugar—it adds a lovely, subtle molasses depth that makes the flavor more complex.

Serves: 8 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus chilling time)

Before You Start: Tips & Ingredient Notes

• Wash that orange! Seriously, give it a good scrub under warm water. Since we’re using the zest and the peel, you want to make sure any wax or residue is completely gone. A little scrub with a vegetable brush does the trick.
• To chop or to pulse? The texture is a matter of personal preference. I like a relish with some distinct chunks, so I pulse the food processor. If you prefer a finer, more salsa-like consistency, you can let it run a bit longer. The trick is to stop before it becomes a complete puree.
• Taste, taste, taste! The tartness of cranberries can vary. After you’ve mixed everything, give it a taste. You might find you want another tablespoon or two of sugar. This is your relish—adjust it to your liking!
• Don’t skip the chilling time. I know it’s tempting to dig in right away, but allowing the relish to sit for at least an hour is non-negotiable. This resting period is when the magic happens—the sugar draws out the juices from the fruit, creating a lovely syrup and mellowing the cranberries’ sharp edge.

How to Make Cranberry Orange Relish

Serving Suggestions

Complementary Dishes

• Classic Roast Turkey — The quintessential pairing. The relish cuts through the richness of the dark meat beautifully and adds a bright note to the white meat.
• Pork Roast or Chops — Pork and fruit are a match made in heaven. The tartness of the relish is a fantastic counterpoint to the savory, juicy pork.
• Brie or Goat Cheese Crostini — Spread some creamy cheese on a toasted baguette slice and top with a spoonful of relish for an effortless and impressive appetizer.

Drinks

• A Dry Riesling or Rosé — The bright acidity and fruit notes in these wines mirror the flavors in the relish and cleanse the palate between bites.
• Sparkling Apple Cider — For a non-alcoholic option, the bubbles and slight sweetness are a festive and refreshing complement.
• Bourbon Cocktail — The warmth of bourbon pairs surprisingly well with the orange and spice notes in the relish.

Something Sweet

• Simple Vanilla Bean Ice Cream — A small scoop of this relish on top of vanilla ice cream is a revelation—tart, sweet, and creamy all at once.
• Pumpkin or Pecan Pie — It acts as a vibrant, palate-cleansing sidekick to these dense, spiced desserts.
• Dark Chocolate Bark — The intense bitterness of dark chocolate is fantastic with the fruity, sharp relish broken over it.

Top Mistakes to Avoid

• Mistake: Over-processing the relish. If you let the food processor run too long, you’ll end up with a pink, watery puree instead of a chunky, textured relish. The goal is distinct pieces, not a smoothie. Pulse, don’t puree!
• Mistake: Not tasting before serving. Cranberry tartness is variable. Skipping the taste test might leave you with a relish that’s unpleasantly sharp. Always taste and adjust the sugar after mixing.
• Mistake: Skipping the rest time. Serving it immediately means you’re missing out on the full flavor potential. The sugar needs time to dissolve and the flavors need time to marry. Patience is rewarded here.
• Mistake: Using a dull blade. A sharp food processor blade will cleanly chop the ingredients. A dull one can crush them, releasing too much liquid and making the relish watery.

Expert Tips

• Tip: Freeze your cranberries. If you find fresh cranberries on sale, stock up and freeze them! They work perfectly in this recipe straight from the freezer—no need to thaw. They actually pulse even more cleanly when frozen.
• Tip: Add a textural twist. For a little crunch, stir in 1/4 cup of finely chopped toasted pecans or walnuts right before serving. It adds a wonderful nutty dimension.
• Tip: Zest it up. For an even more intense orange flavor, zest the orange before you quarter it, and add the zest to the food processor along with the fruit. It’s an orange flavor powerhouse.
• Tip: Make it a gift. This relish is so pretty and easy to make that it makes a fantastic homemade gift. Package it in a nice jar with a ribbon—it’s a thoughtful and delicious present during the holidays.

FAQs

Can I make this relish without a food processor?
You absolutely can, it just takes a bit more elbow grease. The traditional way is to use a manual food grinder, which gives a fantastic texture. If you don’t have one, you can very finely chop the cranberries and the whole orange with a sharp chef’s knife. It will take time, but the result will be just as delicious—just make sure your pieces are nice and small.

How long does cranberry orange relish last in the fridge?
It keeps remarkably well! Stored in an airtight container, it will stay fresh and tasty for up to a week. The sugar acts as a natural preservative. You might notice it becomes a little more liquidy as time goes on, but that’s normal—just give it a stir before serving.

Can I use frozen cranberries?
Yes, and it’s a great option! There’s no need to thaw them. In fact, frozen cranberries are often firmer and pulse more cleanly in the food processor, which can help you avoid over-processing. The recipe and measurements remain exactly the same.

My relish is too tart! What can I do?
No problem, this is an easy fix. Simply stir in more sugar, a tablespoon at a time, until it reaches your desired level of sweetness. Let it sit for about 15 minutes after adding the extra sugar so it can dissolve properly, then taste again.

Can I can or preserve this relish?
I don’t recommend canning this particular no-cook relish recipe for safety reasons. Because the fruit isn’t cooked first and the acidity can vary, it’s not suitable for traditional water-bath canning. It’s best enjoyed fresh from the fridge. If you want a shelf-stable version, you’d need to follow a specific, tested recipe designed for canning that involves cooking the relish.