Why You’ll Love This Cranberry Orange Relish

• It’s Effortlessly Impressive. With just a few minutes of active work, you get a condiment that looks and tastes like you spent hours in the kitchen. The vibrant red color flecked with orange zest is a showstopper on any table.
• The Texture is Everything. This isn’t a smooth sauce; it’s a relish, which means it has a wonderful, chunky texture. You get little bursts of tart cranberry, soft bits of sweet orange, and a delightful crunch from the pecans—it’s a real party in your mouth.
• It’s Incredibly Versatile. Sure, it’s a holiday superstar, but its uses go far beyond Thanksgiving. Think of it as a vibrant salsa for roasted chicken, a tangy topping for oatmeal, or a brilliant mix-in for chicken or tuna salad.
• It Gets Better with Time. Honestly, the best part might be that you can make it days ahead. As it sits, the flavors meld and mellow beautifully. The sharp tartness of the cranberries softens, and the orange flavor really blossoms.

Ingredients & Tools

• 1 bag (12 oz / 340 g) fresh cranberries
• 1 large navel orange, unpeeled
• 3/4 cup (150 g) granulated sugar, or to taste
• 1/4 cup (60 ml) fresh orange juice
• 1/2 cup (60 g) chopped pecans or walnuts (optional, but recommended)
• A pinch of fine sea salt

Tools: A food processor is essential for the right texture. A sharp knife and cutting board, and a rubber spatula for scraping.

The quality of your ingredients really shines here since there’s no cooking to hide behind. Using a fresh, firm orange with a bright, unblemished skin is key because you’ll be using the whole fruit—zest and all. And don’t skip the pinch of salt; it’s not for saltiness, but to make all the other flavors pop just that much more.

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

Before You Start: Tips & Ingredient Notes

• To Wash or Not to Wash the Orange? You absolutely must wash the orange thoroughly under warm water, scrubbing the skin gently. Since we’re using the whole orange, you want to remove any wax or residue. A little goes a long way for food safety and flavor.
• What Kind of Orange is Best? A navel orange is perfect here—they’re seedless, sweet, and have a thick, aromatic zest. If you can find them, blood oranges add a stunning color and slightly berry-like flavor, but any sweet, juicy orange will work beautifully.
• Can I Use Frozen Cranberries? Yes, absolutely! There’s no need to thaw them. In fact, frozen berries are often processed more easily and can help keep the relish from getting too warm while you pulse it. Just give them a quick rinse if they’re icy.
• Sweetener Swaps. While granulated sugar dissolves perfectly, you can experiment. Maple syrup or honey will work, but note that the relish will be a bit wetter and the flavor profile will change slightly. Start with a little less, taste, and adjust.

How to Make Cranberry Orange Relish

Serving Suggestions

Complementary Dishes

• Roasted Turkey or Chicken — This is the classic pairing for a reason. The relish cuts through the richness of the poultry with its bright acidity, making every bite feel balanced and light.
• Brie or Sharp Cheddar Cheese — Serve it alongside a cheese board. The creamy, fatty brie is a dream with the tart relish, while a sharp cheddar stands up to its bold flavor perfectly.
• Pork Chops or Roast Pork — Pork and fruit are a match made in heaven. The relish adds a sweet and tangy counterpoint to the savory, juicy meat.

Drinks

• A Crisp Riesling or Rosé — The slight sweetness and high acidity in these wines mirror the flavors in the relish, creating a harmonious pairing that cleanses the palate.
• Sparkling Water with an Orange Twist — For a non-alcoholic option, the bubbles and citrus echo the relish’s refreshing qualities without adding competing flavors.

Something Sweet

• Simple Vanilla Bean Ice Cream — It might sound unusual, but a small scoop of this relish over high-quality vanilla ice cream is a revelation. The hot-cold, sweet-tart contrast is incredible.
• A Slice of Pound Cake — The dense, buttery cake provides a neutral, rich base for the vibrant, tart relish to shine against. It’s an elegant and easy dessert.

Top Mistakes to Avoid

• Mistake: Over-processing the relish. If you just turn on the food processor and let it run, you’ll end up with a cranberry-orange smoothie, not a relish. The texture is key! Pulse, pulse, pulse is the mantra here. I’ve messed this up before too, and the difference is night and day.
• Mistake: Skipping the rest time. I know it’s tempting to serve it right away, but the flavors need time to get to know each other. Serving it immediately means you’ll get a much sharper, less integrated flavor. Patience is a virtue here.
• Mistake: Not tasting as you go. The tartness of cranberries can vary from bag to bag. Your personal preference for sweetness is unique. Always taste after pulsing and adjust the sugar accordingly. It’s the only way to make it perfect for you.
• Mistake: Using a bitter orange. If your orange has a thick, bitter white pith, you might want to remove some of it. A little pith is fine, but too much can introduce an unpleasant bitterness. A good navel orange usually has a nice balance.

Expert Tips

• Tip: Toast your nuts. If you’re adding pecans or walnuts, take an extra five minutes to toast them in a dry skillet over medium heat until fragrant. This deepens their flavor immensely and adds another layer of complexity to the relish.
• Tip: Add a warm spice. For a holiday twist, try adding a tiny pinch of ground cinnamon, cardamom, or even a dash of orange blossom water along with the sugar. It adds a subtle, aromatic warmth that’s just lovely.
• Tip: Make it a day (or two!) ahead. This relish actually peaks in flavor about 24-48 hours after you make it. Making it ahead is not just a convenience; it’s a pro-move for the best possible result. It also frees up your time on the big day.
• Tip: Get creative with leftovers. Stir a spoonful into plain Greek yogurt for breakfast, use it as a glaze for chicken by thinning it with a little broth, or even mix it into a vinaigrette for a winter salad.

FAQs

How long does cranberry orange relish last in the fridge?
Honestly, it keeps surprisingly well! Stored in an airtight container, it will stay fresh and delicious for up to a week. You might notice a little more liquid pooling at the bottom after a few days—that’s totally normal. Just give it a stir before serving. The sugar and natural acids in the fruit act as preservatives.

Can I freeze this relish?
Absolutely, yes. This relish freezes beautifully for up to three months. I like to portion it into smaller containers or even freezer bags laid flat. The texture might be a tiny bit softer after thawing, but the flavor will be just as bright. Thaw it overnight in the refrigerator.

My relish is too tart! What can I do?
Don’t worry, this is an easy fix. Simply stir in more sugar, a tablespoon at a time, until it reaches your desired sweetness. Let it sit for at least 30 minutes after adding the sugar so it can fully dissolve and meld with the fruit. Remember, it will also become less tart as it rests.

Is it okay to use a blender instead of a food processor?
I wouldn’t recommend it. Blenders are designed to create smooth, uniform purees, and it’s very difficult to achieve the chunky, relish-like texture we’re after. You’ll likely end up with a sauce. If a food processor isn’t an option, you can chop everything by hand—it’s a bit more work, but you’ll have total control over the texture.

Can I make this without refined sugar?
You can experiment! Maple syrup or honey are good alternatives. Start with about 1/2 cup and taste. Keep in mind that the relish will be a bit wetter, and the distinct flavor of the sweetener will come through. It’s a different, but still delicious, variation.