This post may contain affiliate links. Please see our disclosure policy.
This cranberry orange relish recipe is incredibly easy to prepare. Just toss fresh cranberries, a juicy navel orange (no peeling needed!), and a bit of sugar together, and you’re done. It’s a bright, fresh alternative to traditional cooked cranberry sauce and pairs perfectly with all the classic holiday entrées.
Notes From the MGC Kitchen
My mom first introduced me to this cranberry orange relish recipe at least 20 years ago and it’s been a staple on our holiday table ever since. With just 3 ingredients and no cooking involved, it’s very easy to prepare, but its real appeal is the bright, fresh flavors that lend a refreshing contrast to the richness of traditional holiday fare like roast turkey, gravy, and mashed potatoes. If you try it, be sure to check out our ideas for using leftovers below. You might want to whip up an extra batch while fresh cranberries are in season.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- CRANBERRIES: Fresh cranberries are available from October through December. When shopping, check the bag for shriveled berries or red juices before buying. Store cranberries in the fridge for up to 3 weeks, or freeze them for longer storage by rinsing, drying, and sealing them tightly in a freezer bag; they can be used straight from frozen in most recipes. Before using, sort through the cranberries to remove any mushy, shriveled, or unripe (white) berries, then rinse in cool water.
- ORANGE: Because you’ll use the peel in this recipe, we recommend using organic navel oranges. The fact that they’re seedless makes preparation easier.
- SUGAR: We’ve successfully used both white granulated and demerara sugar for this recipe. We don’t recommend brown sugar, though, because of its more pronounced molasses flavor.
How to Make Fresh Cranberry Orange Relish
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREPARE THE FRUIT: Rinse the cranberries in a colander, let drain, then spread them onto a kitchen towel and pat them dry. Wash the orange, trim a slice about 1/4-inch thick from each end, then cut it into wedges.
PROCESS THE RELISH: Place the orange and the cranberries in the work bowl of a food processor, and pulse until finely chopped. Add the sugar to the mixture and pulse two or three times to combine. Taste and add more sugar if desired.
STORE UNTIL READY TO USE: Store, tightly covered in the refrigerator for up to 1 week.
Notes
This fresh cranberry relish will release some liquid as it sits. Give it a good stir before serving and if you feel it’s necessary, drain a little of the liquid off first.
Ideas For Using Leftovers
Should you have any leftover cranberry relish, here are a few easy and delicious ways to use it:
- Mix 1/4 cup of cranberry relish into a softened 8-oz block of cream cheese and serve as a spread for crackers.
- Mix 2 to 3 tablespoons of relish into 1 cup of plain or vanilla yogurt, or cottage cheese for a light breakfast (our favorite).
- Blend 2 parts of the relish with 1 part ketchup as a condiment for turkey burgers.
Fresh and Easy Cranberry Orange Relish
Ingredients
- 12 ounces fresh cranberries, (1 bag / 3 cups)
- 1 large navel orange, preferably organic
- 1/2 cup sugar, plus more if desired
Instructions
- Rinse the cranberries in a colander, let drain, then spread them onto a kitchen towel and pat them dry.
- Wash the orange, trim a slice about 1/4-inch thick from each end, then cut it into 8 wedges.
- Place the orange and the cranberries in the work bowl of a food processor, and pulse until finely chopped. Note: If your food processor is small, work in two batches.
- Add the sugar to the mixture and pulse two or three times to combine. Taste and add more sugar if desired.
- Store, tightly covered in the refrigerator for up to 1 week (see notes).
Notes
- Mix 1/4 cup of cranberry relish into a softened 8-oz block of cream cheese and serve as a spread for crackers.
- Mix 2 to 3 tablespoons of relish into 1 cup of plain or vanilla yogurt, or cottage cheese for a light breakfast (our favorite).
- Blend 2 parts of the relish with 1 part ketchup as a condiment for turkey burgers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to recipe for cranberry relish!
Glad to hear you like it Myrilee! It’s so simple and so tasty. Our family loves it.