This cranberry orange relish is a staple in my kitchen every holiday season. Its bright, tart flavor and fresh aroma always wake up the table, and it’s a breeze to prepare with just a food processor. I love how the citrus and cranberry notes mingle, creating a crisp, juicy texture that’s a welcome contrast to heavier dishes.

I serve this relish alongside roasted turkey or ham, but it’s just as good spooned over yogurt or spread on leftover sandwiches. The vibrant color and zesty aroma make it a standout on any festive spread. What I appreciate most is how it can be made ahead, letting the flavors meld and deepen overnight.

The combination of raw cranberries and fresh orange gives this relish a unique, refreshing bite. Its natural tartness is balanced by just enough sweetness, and a hint of orange zest brings everything together. It’s a simple, reliable recipe that always earns compliments.

Quick Facts

Why You’ll Love It

This cranberry orange relish is a fresh, no-cook alternative to traditional cranberry sauce. It comes together in minutes and adds a bright, tangy note to any meal. The texture is crisp and juicy, making it a versatile condiment for both holiday feasts and everyday meals.

• No cooking required—just blend and chill
• Naturally gluten-free and vegan
• Balances tart, sweet, and citrus flavors
• Perfect make-ahead side for busy holidays
• Great for leftovers and sandwiches

Ingredients

You only need a handful of ingredients for this relish, and most are pantry staples. Fresh cranberries and a whole orange form the base, while sugar and a touch of salt balance the tartness. I sometimes add a little ginger or apple for extra dimension, but it’s delicious as written.

• 12 oz (340 g) fresh cranberries, rinsed
• 1 medium orange, unpeeled, seeds removed, cut into chunks
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp kosher salt
• 1 small apple, cored and chopped (optional)
• 1/2 tsp fresh ginger, grated (optional)

Step-by-Step Instructions

This recipe is all about quick prep and letting the flavors meld. Use a food processor to chop everything finely, but don’t over-process—you want a relish, not a puree. Chill before serving to let the flavors develop.

1. Add cranberries and orange chunks to the bowl of a food processor.
2. Pulse several times until the mixture is finely chopped but not mushy.
3. Add sugar and salt (plus apple and ginger, if using). Pulse a few more times to combine.
4. Taste and adjust sugar if needed—the relish should be tart but balanced.
5. Transfer to a bowl, cover, and refrigerate for at least 2 hours (or overnight) to let flavors meld.
6. Stir before serving. Serve chilled or at room temperature.

Chef Tips

A few simple tips ensure the best results every time. The relish is forgiving, but small tweaks can fine-tune the flavor and texture. Here’s what I’ve learned from making it over the years.

• Use a seedless orange or remove seeds before processing.
• Don’t skip chilling—the flavor improves after a few hours.
• Pulse in short bursts to avoid over-processing.
• Add sugar gradually and taste as you go.
• A pinch of cinnamon or nutmeg can add warmth.

Substitutions

This recipe is flexible, so don’t worry if you’re missing an ingredient. You can adjust for what you have on hand or suit your taste. Here are some easy swaps I’ve tried with success.

• Swap honey or maple syrup for sugar (start with less, add to taste).
• Use clementines or tangerines instead of orange.
• Add chopped pecans or walnuts for crunch.
• Substitute pear for apple if you like.
• Add a splash of orange liqueur for adult gatherings.

Storage & Reheating

Cranberry orange relish stores well, making it ideal for prepping ahead of time. The flavors actually improve as it sits. Here’s how I keep it fresh and tasty.

• Store in an airtight container in the fridge for up to 5 days.
• Stir before serving to redistribute juices.
• Freeze leftovers in a zip-top bag for up to 2 months.
• Thaw overnight in the fridge before serving.
• Not recommended for reheating—serve chilled or at room temp.

Perfect Pairings

This relish pairs well with classic holiday mains and adds a burst of flavor to simple meals. I often serve it with roasted meats, but it’s also great with vegetarian dishes. Here are a few favorite pairings.

• Roast turkey or chicken
• Baked ham
• Brie or goat cheese and crackers
• Dry Riesling or sparkling wine

FAQs

Home cooks often have a few questions about making and serving this relish. Here are answers to the most common ones I get. These tips should help you get the best results.

Nutritional Note

Nutrition will vary based on serving size and exact ingredients, but this relish is generally low in fat and provides vitamin C from the cranberries and orange.