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This 3-ingredient, 5-minute Cranberry Relish Recipe is the easiest side dish youโll make this Thanksgiving. Make it ahead, too, because the flavor improves as it sits. Or, pop it in the freezer up to 3 months in advance.
This fresh Cranberry Relish recipe is the raw version of your standard cranberry sauce. Instead of simmering cranberries in a saucepan, you pulverize them in a blender or food processor with orange wedges and sugar. You even leave the peel (orange zest) on!
The sugar dissolves over time and infuses the cranberries and oranges with sweetness. Cranberry orange relish is the perfect contrasting taste to everything else on your Thanksgiving plate. Itโs also delicious on a Christmas Charcuterie Board (drizzled over cream cheese or a round of baked Brie).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Orange: Or substitute a blood orange, a tangerine, or a couple of clementines.
Step-by-step instructions
- Cut the orange (including peel) into 16 chunks, discarding any seeds. Working in batches in a food processor or blender, add orange chunks, cranberries, and sugar.
- Pulse to chop finely and evenly, scraping down the sides of the bowl as needed. Transfer to a container, cover, and refrigerate at least 8 hours or overnight. Bring to room temperature and stir well before serving.
Recipe tips and variations
- Yield: This recipe makes 2 cups (1 pint) or 8 (1/4-cup) servings.
- Storage:ย Store leftover cranberry chutney in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator). The flavor improves the longer it sits.
- Freezer:ย Cooled sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
- Spices: 1 to 2 tablespoons fresh ginger may be added to the food processor with the cranberries. Or, try a sprinkle of ground cinnamon, nutmeg, or cloves.
- Cranberry orange apple relish: Add chopped Honeycrisp or Fuji apples to the food processor with the rest of the ingredients.
- Cranberry lemon relish: For a tarter relish, substitute lemons for the oranges.
- Classic Cranberry Sauce: Sweetened with orange juice and sugar, this classic Thanksgiving side dish is perfect for cutting through all the richness of the other holiday recipes.
- Cranberry sauce with apples:ย Add 1 cup of peeled andย diced applesย (about 4 ounces) and cinnamon for a delicious twist on cranberry sauce.
- Slow Cooker Cranberry Sauce: When stove-top and oven space are in high demand, Slow Cooker Cranberry Sauce is a no-brainer.
- Cranberry Relish: This no-cook version is 3 ingredients and 5 minutes of prep (plus 8 hours of chilling time so the flavors can blend).
- Small batch:ย Myย Cranberry Sauce for Twoย has been scaled down for a pair.
- Leftovers:ย Extra cranberry relish is delicious onย Leftover Turkey Sandwichesย or folded into my favoriteย Cranberry Cheesecake Galette. You can also drizzle it over ice cream for dessert (maybe add a handful of pecans?),ย pancakes,ย waffles, andย crepes. Itโs also delicious on crackers with cheese or stirred into yogurt with nuts (walnuts and pecans are favorites) or raisins.
Frequently Asked Questions
Youโll start seeing cranberries at grocery stores in November, and they should be stocked all through December. I usually stock up and vacuum-seal a few bags for the freezer because once theyโre gone, theyโre gone!
Just five states produce all the cranberries in the United States. More than half come from Wisconsin. Massachusetts grows the second largest amount, about 30%, and the rest come from New Jersey, Oregon, and Washington.
More Thanksgiving recipes
Chicken and Turkey Recipes
Roasted Turkey Breast
Casserole Recipes
Sweet Potato Casserole Recipe with Marshmallows
Pie and Tart Recipes
No Bake Pumpkin Pie
Vegetable Recipes
Roasted Brussels Sprouts with Bacon
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Cranberry Relish Recipe
Ingredientsย
- 2 cups fresh cranberries picked over and rinsed
- 1 orange unpeeled (see note 1)
- 1 1/2 cups granulated sugar
Instructionsย
- Cut the orange (including peel) into 16 chunks, discarding any seeds. Working in batches in a food processor or blender, add orange chunks, cranberries, and sugar.
- Pulse to chop finely and evenly, scraping down the sides of the bowl as needed. Transfer to a container, cover, and refrigerate at least 8 hours or overnight. Bring to room temperature and stir well before serving.
Notes
- Orange: Or substitute a blood orange, a tangerine, or a couple of clementines.
- Yield: This recipe makes 2 c. (1 pint) or 8 (1/4-c.) servings.
- Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator). The flavor improves the longer it sits.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Ginger: 1-2 Tbsp. fresh ginger may be added to the food processor with the cranberries.
Iโm assuming the cranberries are raw. Yes? Or are they cooked before processing with the orange?
Canโt wait to try this !
Youโre correct Louise, the cranberries go in raw. Hope you enjoy! โ Meggan