Cranberry Relish Recipe
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This Cranberry Relish recipe is a fresh, 3-ingredient classic dish that’s full of flavor. It’s ready in minutes with no cooking required, make-ahead friendly, making it a bright, delicious side for Thanksgiving, holidays, and more.
The fresh, tangy-sweet taste of this cranberry relish makes it a holiday must! This recipe is a family favorite, with a brightness that’s delicious with turkey and on a sandwich. It’s a simple dish that adds a pop of color and a vibrant flavor to your table.
Why You’ll Love this Cranberry Relish Recipe
- Quick and easy: Minimal prep, ready in minutes with no cooking required.
- Simple Ingredients: Just 3 fresh ingredients for a bright, sweet, and tart flavor.
- No-Cook Recipe: Great for last-minute prep or to make ahead.
- Adjustable Sweetness: Use more or less sugar to find your perfect sweet-tart combination.
What is the Difference Between Cranberry Sauce and Cranberry Relish?
With different cooking methods and varying ingredients, these are holiday favorite recipes in my house.
- Cranberry Relish: Made with fresh, raw ingredients. Slightly sweet, tart flavor.
- Cranberry Sauce: The cranberries in my recipe burst as they cook for a sweet, thick sauce.
- Cranberry Salsa: Made with fresh ingredients like cilantro, onion, and jalapeno for a spicy, zesty flavor.
For another scrumptious recipe, try my cranberry rolls.
Ingredients for Cranberry Relish
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Cranberries: Fresh or frozen (no need to thaw).
- Orange: Seedless, like a Navel, cut into eight sections with peel on.
- Sugar: Adjusted to taste per recipe.
How to Make Fresh Cranberry Relish
This 3-ingredient cranberry relish is easy to make in minutes or ahead.
Step by Step Instructions
- Rinse cranberries and oranges. Cut orange into 8 sections (reserve one for garnish if you wish). Add them, along with sugar, to the food processor.
- Pulse to the desired consistency, but not too much, as it may get mushy.
- Taste and add more sugar, a few tablespoons at a time, until you reach the desired sweetness, if needed. Transfer to a bowl and refrigerate for at least 1 hour to allow flavors to develop. Garnish with an orange slice, if desired, and serve.
Recipe Success Tips
- Don’t Over Pulse: Avoid over-processing to prevent mushy results.
- Adjust Sweetness Gradually: Start with the lowest amount of sugar, add more gradually if you want it sweeter.
- Fresh Cranberries: Give the best texture and taste.
- Chill It: Let it rest in the refrigerator for a heightened taste.
- Alternative to Food Processor: Chop by hand or use a blender for more texture.
Storage Tips
- Store: Place in an airtight container in the fridge for up to 2 weeks.
- Freeze: Portion into freezer-safe, airtight containers and freeze for up to 2 months. Thaw in the fridge overnight.
- Make Ahead Tips: Prepare up to 1 week ahead – flavor deepens over time. Also, can double the recipe and use half for Thanksgiving and freeze the other half for Christmas.
What to Serve with Cranberry Relish
It is a delicious condiment for your Thanksgiving dinner or Christmas celebration.
We love a few teaspoons with our Thanksgiving turkey or served with our leftovers in sandwiches. It is also perfect with roast chicken or served with sliced Christmas ham.
You can also add a tablespoon or two to your morning yogurt or as a topping for buttermilk pancakes or biscuits.
Frequently Asked Questions
Yes. No thawing is required and you proceed with recipe as directed.
Yes. Start with the sugar amount as directed in recipe, then gradually add a few tablespoons at a time to check taste for sweetness.
Yes. Finely chop the ingredients by hand for a chunkier texture.
Why This Cranberry Relish is a Holiday Star
With its fresh, tangy-sweet taste and no-cook simplicity, this cranberry relish is a wonderful bright side for holidays or regular meals. It’s easy and always a crowd-pleaser for a recipe you’ll love making every year!
Cranberry Relish Recipe
Equipment
Ingredients
- 1 (12-ounce) package cranberries
- 1 medium orange, seedless, cut into 8 sections, with the peeling left on
- 1/2 – 1 cup sugar, adjust to taste
Instructions
- Add the cranberries, 1/2 cup sugar, and 7 of the orange sections to the bowl of a food processor. Pulse to desired consistency. Do not overprocess.
- Taste for sweetness and adjust to taste by stirring more sugar into the relish, a few tablespoons at a time to reach the desired level of sweetness.
- Transfer the cranberry relish to a serving bowl. Cut the final orange section into 2-3 thin slices as garnish. Serve.
Notes
Sugar: Adjust the sweetness to taste. I believe 1/2 cup sugar is sweet enough, but it depends on the sweetness of the orange. Storage Tips:
- Store: Place in an airtight container in the fridge for up to 2 weeks.
- Freeze: Portion into freezer-safe, airtight containers and freeze for up to 2 months. Thaw in the fridge overnight.
- Make Ahead Tips: Prepare up to 1 week ahead – flavor deepens over time. Also, can double the recipe and use half for Thanksgiving and freeze the other half for Christmas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
