This cranberry relish is bursting with fresh flavor and its bright crimson is the most colorful and easy dish to prepare. It only takes 5 minutes to make and the taste of the sweet and tart pairs perfectly alongside your favorite holiday meal!
Jump to:
I grew up on canned cranberry sauce during the holiday season, but let me tell you...making your own is so much better! This cranberry orange relish is simple to make and the flavor is unforgettable. It pairs amazingly well with turkey breast, ham, and sliced pork loin. Cranberry Sauce is iconic for any holiday meal and this one is a crowd favorite because not only is it bursting with sweet and tart in every bite...you don't have to cook the cranberries!
Cranberry Sauce vs. Cranberry Relish
Cranberry sauce is typically a cooked recipe that includes fresh cranberries with orange juice. Cranberry relish is a raw recipe that is made with fresh ingredients in a food processor or blender that typically takes about 5 minutes to make. Both taste amazing and pair well with so many foods.
🛒 Ingredients You'll Need
For this fresh cranberry orange relish, all you need are fresh cranberries, an orange, granulated sugar, and an orange liqueur. You can use either fresh or frozen cranberries when making this relish. Because this is a relish, there is no need to cook the cranberries beforehand. Both blend really well and taste amazing.
You'll use the entire orange for this relish recipe...the peel and the flesh. The fresh citrus flavor pairs perfectly with the orange peel giving it a zesty flavor. I also add an orange liqueur to enhance the flavor a bit more, but this is an optional ingredient.
Granulated sugar helps add some sweetness and cut some of the tart from the cranberries and orange. A lot of recipes will call for either light or dark brown sugar, but I find the relish comes out a bit too sweet when I've used those types of sugars. The granulated sugar does a great job balancing the flavors.
📋 Step-By-Step Recipe Instructions
Start by rinsing the orange and then cut it into 6-8 small chunks (peel & all). Put the pieces in a blender or food processor.
Next, rinse the cranberries and then put them into the blender or food processor with the cut up orange. Add the orange liqueur and 1 cup of sugar and then blend/pulse at a low speed for a total of 30 seconds from start to finish.
Since this is a relish, the consistency should be slightly chunky. You can alway blend the mixture a bit more to turn this into more of a puree.
Spoon out the cranberry orange relish into a bowl and serve. Top with additional orange zest, pecan chips, and a sprig of fresh mint!
📖 Other Tasty Variations
There are so many different variations you can make to this cranberry orange relish. I've added ground cinnamon to the mix and it adds a nice and festive flavor. Adding an apple is also a great flavor enhancer. It you like tart, a Granny Smith apple pairs well, but so do the sweeter apples. It's all about flavor preference! For an added crunch, add some pecan chips. Fresh rosemary also adds a nice and subtle flavor. Instead of using an orange liqueur, a nice spiced rum also works well!
🙋🏼 Frequently Asked Questions
Serving this cranberry orange relish with meats such as turkey, chicken, and pork helps cut through the heaviness and that's why you typically see people eating some type of cranberry sauce or relish with meat. But this recipe is very versatile! It's great on crackers, dinner rolls, biscuits, and on top of pancakes or waffles. I've also mixed this in with my favorite BBQ sauce recipe and it adds so much flavor. It's also great spread on top of cream cheese or goat cheese.
Yes! For the freshest flavor, you can make this 2-3 days before serving. Simply cover the container and store in the refrigerator until you are ready to serve.
Yes! Store this relish in a freezer safe container for up to 4 months. When ready for use, place the container in the refrigerator and allow it to slowly thaw.
Either works well! I love it cold, at room temperature, and slightly warm.
💭 Expert Tips
- During the fall season, stock up on fresh bags of cranberries sold at your local grocery store or farmers market. They last a long time in the freezer and are great to use in recipes when they are not in season.
- Fresh cranberries should be nice and firm. Make sure to discard any that are mushy or badly blemished.
- The orange liqueur is an optional ingredient, but it adds a wonderful touch. I use 1 ounce of Cointreau but feel free to increase it to 2 ounces for more of a boozy flavor. Triple sec also works well.
- If you want to reduce the sweetness, reduce the sugar to ¾ or even to ½ cup.
- You can serve this immediately but keep in mind that the flavors will meld together even more the longer this cranberry orange relish sits in the refrigerator.
🍽️ More Cranberry Recipes You'll Love!
I love cranberry based recipes, especially during the holiday season! My Smoked Ham with Cranberry Honey Compound Butter is so tasty and the cranberry butter is the star of the show on this recipe! These Cranberry Cookies are the perfect sweet treat with their chewy and natural sweetness. We're talking the perfect fall cookie! And let's not forget about the cocktails! While I enjoy this Minted Cranberry Cocktail during the holidays, it's perfect anytime! It's made with a homemade cranberry simple syrup and touch of Chambord. A fun and festive favorite everyone will enjoy!
I can’t wait to hear how your cranberry orange relish turned out! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you! And make sure you sign up for my newsletter here!
Quick & Easy Cranberry Orange Relish
Equipment
- food processor or blender
Ingredients
- 12 ounce bag cranberries, fresh or frozen
- 1 orange
- 1 cup granulated sugar
- 1 ounce Cointreau
Instructions
- Start by rinsing the orange, but do not peel. Cut the orange into 6-8 small chunks and put in a blender or food processor.
- Rinse the cranberries and put them into the blender or food processor with the orange chunks.NOTE: Since this is a fresh cranberry relish recipe, there is no need to cook the cranberries.
- Add the orange liqueur and 1 cup of sugar and then blend/pulse at a low speed for a total of 30 seconds from start to finish until the texture is a slightly chunky.
- Serve Immediately. Store any leftovers in the refrigerator for up to 4 weeks.
Notes
- This recipe freezes really well!
- Serve either cold, at room temperature, or slightly warm.
- You can make this recipe ahead of time! For the freshest flavor, make it 2-3 days before serving.
- During the fall season, stock up on fresh bags of cranberries sold at your local grocery store or farmers market. They last a long time in the freezer and are great to use in recipes when they are not in season.
- Fresh cranberries should be nice and firm. Make sure to discard any that are mushy or badly blemished.
- The orange liqueur is an optional ingredient, but it adds a wonderful touch. I use 1 ounce of Cointreau but feel free to increase it to 2 ounces for more of a boozy flavor. Triple sec also works well.
- If you want to reduce the sweetness, reduce the sugar to ¾ or even to ½ cup.
- You can serve immediately but keep in mind that the flavors will meld together even more the longer this cranberry orange relish sits in the refrigerator.
Nutrition
Recipe Source: Dr.T
Julie
This is a fabulous recipe made even better with the addition of toasted WALNUTS!
Amanda Mason
Oh yes! Walnuts are so good as a topping!
Kari Heron | Chef and Steward
Right in time for the holidays! So grateful i found your blog. Great recipe.
Amanda Mason
So glad you found me, too! Enjoy!!
Ann
I have been looking for a new cranberry recipe to try for the holidays, but none really caught my attention. I love your idea of adding orange to the mix! Excited to give this recipe a try!
Amanda Mason
Let me know how you like it, Ann!! It's so delicious!!!
Tracy
Absolutely love how fast and easy this recipe is and how it's sooo much better than the cranberry relish I grew up on. So delicious!
Amanda Mason
So glad you loved it! It is a more modern recipe so I hope you enjoy!
Maggie
Absolutely delicious. We had it with chicken, but good for turkey too. Can't wait to make it again for Thanksgiving.
Amanda Mason
Glad you all loved it so much,, Maggie! It really does go well with so many things!
Jenny
I've had this without the Cointreau and it's really good. I'll have to try adding the Cointreau in when I make this next time.
Amanda Mason
The Cointreau makes a huge difference! Definately try it next time!
DrT
Amanda, once again, you took a good recipe and made it even better with the suggestions of adding apples, pecans, spiced rum, & cinnamon. We love this relish. Mar & I always freeze a batch in small containers and then enjoy it as an after-dinner treat. Thanks for the many great recipes (we're planning to try your southwestern-style chili next).
Amanda Mason
DrT! Thanks for the amazing recipe! We really enjoyed it over the holidays! Try my southern style pot roast, too. SOOO good!
Liz
I love the coloring in fresh cranberries! So pretty! This is a great side dish for all the holiday meals!
Amanda Mason
Thanks Liz! It's pretty and delish!