My grandmother’s cranberry relish has graced our holiday table for decades, and honestly, I can’t imagine Thanksgiving without it.
This simple three-ingredient wonder does exactly that, bringing a perfect balance of tart cranberries and sweet orange that makes your taste buds sing.
Why I Keep Coming Back to This Cranberry Relish
The beauty of this cranberry relish lies in its simplicity and that gorgeous fresh taste you just can’t get from cooked versions.
I keep making it because it takes literally minutes to prepare, stores beautifully in the fridge for weeks, and adds that perfect pop of color and flavor to everything from turkey sandwiches to morning yogurt.
If you’re looking for more homemade preserves to complement your holiday spread, you’ll absolutely love my Cranberry Apple Chutney, it’s got that same fresh appeal with warm spices.
And for something completely different but equally delicious, try my Grape Jam Recipe, perfect for gift-giving season.
What You’ll Need to Make This Cranberry Relish
The ingredient list couldn’t be simpler, but quality matters here. I always use:
- 12 ounces fresh cranberries – Look for plump, firm berries without soft spots
- 1 medium orange with peel – A navel orange works perfectly; the peel adds wonderful oils
- 3/4 cup granulated sugar – You can adjust this to taste, but I find this amount perfect
Substitution notes: If you want less sweetness, start with 1/2 cup sugar and add more to taste. Honey works too, but it changes the texture slightly.
Never use frozen cranberries that have been thawed – they get mushy.
How I Make This Cranberry Relish
Step 1: Rinse your cranberries and pick out any stems or soft berries. Give your orange a good scrub since we’re keeping that peel on.
Step 2: Trim just the very ends off your orange – you want to see a tiny bit of flesh, but keep all that beautiful peel. Cut the orange into 8 wedges, removing any seeds you spot.
Step 3: Toss everything into your food processor – cranberries, orange wedges (peel and all), and sugar. Pulse about 15-20 times until you reach your desired texture. I like mine fairly smooth but with tiny bits of orange peel visible.
Step 4: Transfer to an airtight container and refrigerate for at least 2 hours before serving. This resting time helps the flavors marry beautifully.
How I Make My Cranberry Relish Shine Every Time
After making this cranberry relish countless times, I’ve picked up a few tricks. Don’t over-process – you want some texture, not cranberry juice.
If your mixture seems too tart after chilling, stir in a tablespoon more sugar. The orange peel is essential for that bright citrus oil, so don’t skip it.
And here’s my favorite tip: make this a day ahead – the flavors develop overnight and it tastes even better.
How long does homemade cranberry relish keep?
Your cranberry relish stays fresh in the refrigerator for up to 2 weeks in an airtight container. I actually prefer it after a few days when the flavors have really melded together.
Want more holiday inspiration? Follow me on Pinterest for seasonal recipes and entertaining ideas that’ll make your gatherings memorable.
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Fresh Cranberry Relish
- Total Time: 2 hours 15 minutes
- Yield: 12
Description
This Fresh Cranberry Relish is A bright, fresh condiment perfect for holiday entertaining.
Ingredients
- 12 ounces fresh cranberries
- 1 medium orange with peel
- 3/4 cup granulated sugar
Instructions
- Rinse cranberries and remove any stems. Scrub orange clean.
- Trim small slices from orange ends to expose flesh, then cut into 8 wedges.
- Add cranberries, orange wedges, and sugar to food processor.
- Pulse 15-20 times until desired consistency is reached.
- Transfer to airtight container and refrigerate at least 2 hours before serving.
Notes
- Keeps refrigerated for 2 weeks or frozen for 3 months
- Adjust sugar to taste after chilling
- Orange peel adds essential oils and flavor – don’t remove it!
- Prep Time: 15 minutes
- Cook Time: (Chill Time: 2 hours)
Can I freeze cranberry relish?
Absolutely! It freezes beautifully for up to 3 months.
Just thaw it completely in the fridge before serving – the texture might be slightly softer, but the flavor remains perfect.
What if I don’t have a food processor?
You can chop everything by hand, though it takes more time. Finely chop the cranberries and orange, then mix with sugar.
The texture will be chunkier, but still delicious.
Can I reduce the sugar?
Start with 1/2 cup and taste after chilling. Remember, cranberries are quite tart, so you need some sweetness to balance. The sugar also helps preserve the relish.
How i serve This Cranberry Relish
I serve this cranberry relish alongside turkey and ham during the holidays, but honestly, it’s wonderful year-round.
Try it spooned over cream cheese on bagels for breakfast, stirred into plain Greek yogurt. My grandkids even love it on peanut butter sandwiches – don’t knock it until you try it!