Ultimate Homemade Cranberry Relish Recipe (Done in 3 Steps)

Did you know that cranberries are one of only three fruits native to North America? This vibrant cranberry relish recipe brings out their natural tartness, balancing it with sweet orange.

Unlike traditional cranberry sauce, this no-cook recipe maintains the fresh crunch that’ll make your guests ask for seconds!

Ingredients & Equipment Needed

This cranberry relish recipe gives you that perfect balance of tart and sweet. Here are the essential ingredients and equipment you’ll need.

List of fresh ingredients with measurements

Let’s talk ingredients. You’ll only need four:

1. 12 ounces of fresh cranberries
2. 1 large organic orange with its peel
3. 3/4 cup of granulated sugar (though this is totally adjustable based on your sweet tooth)
4. A pinch of salt

Why organic orange? Because we’re using the whole thing, peel and all, and nobody wants pesticides in their relish!

Required kitchen tools & appliances

For equipment, you’ll need:

1. A food processor (this is non-negotiable. Don’t use a blender unless you want to scrape cranberry bits off your kitchen ceiling)
2. A microplane grater for testing (if you’re going the traditional route)
3. A sharp knife for quartering the orange
4. A rubber spatula for scraping every last bit out of the processor

Storage containers & serving suggestions

When it comes to storage, glass containers are your best friend. Plastic containers tend to stain.

A 2-cup mason jar works perfectly for a single batch. The relish will keep in the fridge for up to two weeks, but good luck having it last that long!

For longer storage, cranberry relish can be frozen in freezer-safe jars. It retains its flavor and texture well after freezing, making it a convenient option for future use.

Pro tip: leave a little headspace at the top of your container. The mixture can expand slightly! I recommend preparing it a few days before serving so the flavors develop.

Optional ingredient variations (Pecans, Ginger, Bourbon)

Variations are where you can really make the recipe your own. Sometimes I’ll toss in a quarter cup of toasted pecans for crunch, or a tablespoon of freshly grated ginger for extra zing.

Last Thanksgiving, I experimented with adding a splash of bourbon (about 2 tablespoons), and it was a game-changer! Just remember to add it after processing, or you’ll lose all that wonderful flavor.

Sweetener Variations (Honey, Maple Syrup, Monk Fruit)

The sweetener is totally customizable too.

While regular sugar works great, I’ve had success with honey (use about 1/2 cup instead), maple syrup (same amount as honey), or even monk fruit sweetener for sugar-free folks.

Though I must warn you: that time I tried stevia? Big mistake. There was a weird aftertaste that no amount of orange zest could hide!

3 Tips For the Best Cranberry Relish

1. Room-temperature oranges release their oils better
2. If you’re using frozen cranberries (no shame in that game), let them thaw for about 20 minutes for more even processing.
3. If you’re serving this at a big dinner, make it the day before. Not only does this free up your kitchen on the big day, but the flavors actually get better after hanging out in the fridge overnight. The tartness mellows just enough, and everything melds together beautifully!

Step-by-Step Preparation Guide

Let me walk you through making this cranberry relish step-by-step. I’ve spent a lot of time tweaking this recipe and I must say, I’ve nailed down the perfect process!

Proper ingredient preparation techniques

First things first: prep work is crucial!

1. Start by giving your cranberries a good rinse and sorting through them. I usually spread them on a light-colored kitchen towel to spot any squishy ones. They love to hide!
2. Remove any berries that are wrinkled or super soft. One bad cranberry can add a funky taste to the whole batch!
3. For the orange, here’s a game-changing tip: roll it firmly on your counter before cutting. This releases the oils in the peel and makes a huge difference in flavor!
4. Cut your orange into eighths, and check for any thick white pith areas. If there’s a lot of white pith, trim some of it away. Otherwise, your relish will end up more bitter than coffee without cream!

Food processor tips & settings

When using your food processor, I’ve found that pulsing works way better than just letting it run.

Start by adding half your cranberries and half your orange pieces. Pulse about 5-6 times in short bursts of 1-2 seconds. You’re looking for pieces about the size of peas at this stage.

You want a consistency that’s somewhere between chunky salsa and spreadable jam.

My rule of thumb? If it looks perfect in the food processor, pulse it 2-3 more times. The mixture will tighten up slightly in the fridge!

Add your sugar in three batches, pulsing briefly after each addition. This helps it distribute evenly and prevents that grainy texture that nobody wants.

Troubleshooting common issues

Troubleshooting time!

• Too Wet: If your relish is too wet (a common problem), there’s an easy fix. Let it sit in a fine-mesh strainer for about 10 minutes, but save that liquid! It makes an amazing addition to sparkling water or cocktails (check out my espresso martini recipe).
• Too Dry: If it’s too dry and isn’t coming together, add orange juice one tablespoon at a time.
• Too Chunky: If it’s too chunky after processing, don’t try to fix it in the food processor. I’ve found that a few quick chops with a sharp knife work much better than risking over-processing the whole batch!

Organic Cranberry Relish Recipe (with Orange)

Yield: Approximately 2 cups of relish

Ingredients

• 12 ounces fresh cranberries
• 1 large organic orange (whole, with peel)
• 3/4 cup granulated sugar
• Pinch of salt

Kitchen Tools

• Food processor
• Microplane grater
• Sharp knife
• Rubber spatula
• Fine-mesh strainer (optional)

Step 1: Prepare the Orange

1. Thoroughly wash the organic orange
2. Using a sharp knife, quarter the orange
3. Remove any visible seeds
4. Keep the entire orange – peel, pith, and flesh

Step 2: Process the Ingredients

1. Add cranberries to food processor
2. Add quartered orange (whole)
3. Sprinkle in granulated sugar
4. Add pinch of salt
5. Pulse until mixture is finely chopped but not pureed

Step 3: Final Touches

1. Scrape down sides with rubber spatula
2. Taste and adjust sugar if needed
3. Transfer to serving bowl
4. Refrigerate for at least 1 hour to let flavors meld

Pro Tips

• Use organic orange to avoid pesticides
• Adjust sugar to personal sweetness preference
• Relish can be made 2-3 days in advance (I actually recommend it for the deepest flavor)

11 Serving Suggestions & Pairings

Here are some pretty amazing ways to serve cranberry relish to make your taste buds dance!

1. Roasted Turkey (for a classic pairing)
2. Glazed Ham
3. Chicken (roasted or grilled)
4. Pork
5. Mashed Potatoes
6. Cheese Plates (especially creamy varieties like Brie)
7. Sandwiches (turkey or ham sandwiches)
8. Breakfast Dishes (yogurt, oatmeal, pancakes, or waffles)
9. Cocktails (a spoonful of relish muddled with gin or vodka, topped with prosecco, makes an incredible holiday cocktail)
10. Non-Alcoholic Drinks (blend it with apple cider for a festive mocktail. Just strain out the pulp first)
11. Salad Dressings (stir a couple of tablespoons into your basic vinaigrette. It works great with bitter greens like arugula or endive, some candied pecans, and crumbled blue cheese)

Garnishing tips (Orange Zest, Mint Leaves, Pomegranate Seeds)

For garnishing, think beyond the basic parsley sprig.

• I love adding fine strips of orange zest, which not only looks gorgeous but reinforces those citrus notes.
• Fresh mint leaves add a wonderful pop of color and an unexpected freshness.
• You can also scatter some pomegranate seeds over the serving bowl for an extra crunch.

Time for some Cranberry Relish!

Transform your holiday table with this fresh cranberry relish recipe that takes just minutes to prepare! And remember to make extra. It’ll be gone before you know it!

Check out my other Thanksgiving sides, dinner ideas, and recipes:

• Sweet Potato Casserole Recipe: Perfectly Sweet & Creamy!
• Thanksgiving Stuffing Recipe: Crispy, Moist, and Delicious!
• Best Green Bean Casserole Recipe: Creamy, Crispy, Homemade
• The BEST Homemade Pumpkin Pie Recipe (Classic & Foolproof!)

Frequently Asked Questions

What’s the difference between cranberry sauce and cranberry relish?

Cranberry sauce is typically cooked and has a smooth, thick texture, often sweetened with sugar and sometimes flavored with spices or other fruits. In contrast, cranberry relish is made from raw ingredients, resulting in a chunky, fresh condiment that combines cranberries with other fruits and a hint of sweetness, offering a bright and zesty flavor profile.

What is cranberry relish made of?

Cranberry relish is typically made from fresh cranberries, sugar, and citrus, often using the whole orange including the peel for added flavor. Other common ingredients may include spices like cinnamon and ginger, as well as optional additions like raisins or nuts to enhance texture and taste.

How long will homemade cranberry relish keep?

Homemade cranberry relish will keep in the refrigerator for up to two weeks when stored in an airtight container. If you want to extend its shelf life, you can freeze it, where it can last for up to 1 to 2 months.

Can I use fresh cranberries instead of canned?

Yes, you can use fresh cranberries instead of canned for recipes like cranberry relish. Fresh cranberries provide a brighter flavor and firmer texture, making them an excellent choice for a homemade version.