Fresh Cranberry Orange Relish brightens holiday meals with vibrant flavor and simple preparation. This sweet-tart condiment comes together in about 15 minutes in a food processor using just five ingredients. Serve it alongside roasted meats, spread it on sandwiches, enjoy with cheese and crackers, or eat it straight from the bowl—once you taste it, you’ll want to make it every year.
The holidays are perfect for sharing comfort food, and fresh cranberries add a lively note to any spread. Instead of the usual cooked cranberry sauce, this relish combines raw cranberries with orange zest, nuts, and honey for a crunchy, zesty alternative that has become a Thanksgiving favorite in our home. If you’re trying a new cranberry recipe this season, this relish is an easy winner.
Table of Contents
- Ingredients for Cranberry Orange Relish
- Why this Cranberry Orange Relish is Better
- FAQ
- Recipe Options
- Serve With
- How to Make Cranberry Orange Relish
- Cranberry Orange Relish Recipe
Ingredients for Cranberry Orange Relish
- Navel orange: Any fresh orange works well. Organic is nice since you’ll use the zest. Save extra zest for garnish if desired.
- Whole cranberries: Fresh are ideal, but frozen cranberries work fine—no need to thaw them first.
- Walnuts: Provide crunch and nutty flavor. Pecans or hazelnuts are fine substitutes.
- Honey: Balances tartness with natural sweetness. Maple syrup or agave nectar can be used instead.
- Orange liqueur (optional): A splash of Cointreau or Grand Marnier adds depth; omit for a non-alcohol version.
Why this Cranberry Orange Relish is Better
- Uses only orange zest (not the whole peel) to avoid the bitterness of the white pith while keeping bright citrus flavor.
- Sweetened with honey rather than refined sugar for a more complex, natural sweetness.
- An optional splash of orange liqueur adds warmth and depth without overpowering the relish.
FAQ
Cranberry sauce is typically cooked and smooth, while cranberry relish is raw, chopped, and has a crunchy texture.
If the relish releases too much liquid, drain the excess with a slotted spoon or fine-mesh strainer to concentrate the texture.
Serve cranberry relish cold; chilling helps the flavors meld and keeps the texture crisp.
Store in an airtight container in the refrigerator for up to two weeks.
Yes. It’s best made a day ahead so the flavors can develop, and it holds up well for up to two weeks refrigerated.
Recipe Options
- Add 1 teaspoon (or more) of freshly grated ginger for warmth and spice.
- Use maple syrup, agave nectar, or brown sugar instead of honey for a different sweet profile.
- Fold in peeled, diced apple for extra crunch and natural sweetness.
- Substitute pecans or hazelnuts for the walnuts.
- Stir in a handful of chopped fresh mint for a bright twist.
Serve With
This cranberry relish pairs beautifully with roast turkey, ham, pork, lamb, or chicken. It also works as an appetizer alongside baked brie, with crackers and cream cheese, mascarpone, or goat cheese, or as a spread for sandwiches. Try spooning it over yogurt or stirring it into oatmeal for a fruity breakfast boost.
Whether you serve it at a holiday feast or on leftovers, Cranberry Orange Relish delivers a pleasing balance of sweet, tart, and nutty flavors. Make a double batch—it keeps well and is likely to be a fridge favorite long after the holidays.
How to Make Cranberry Orange Relish
Use a vegetable peeler to remove just the orange zest, avoiding the white pith, then chop the zest. Remove the remaining peel, quarter the orange, and chop the flesh into chunks. Add the orange chunks and zest, cranberries, walnuts, honey, and orange liqueur (if using) to a food processor and pulse until very finely chopped, scraping the bowl as needed. Transfer the relish to a bowl, cover, and refrigerate. For best flavor, make at least one day in advance.
Cranberry Orange Relish
Ingredients
- 1 navel orange
- 12 ounces whole cranberries fresh or frozen
- 1/2 cup walnuts
- 1/2 cup honey
- 2 tablespoons orange liqueur such as Cointreau, optional
Instructions
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Wash the orange and pat it dry. Use a vegetable peeler to remove the zest in thin strips, taking care to avoid the white pith. Coarsely chop the zest. Remove and discard the remaining peel, then cut the orange flesh into chunks, discarding any seeds.
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Place the orange chunks and zest, cranberries, walnuts, honey, and orange liqueur (if using) in the bowl of a food processor. Pulse until the mixture is very finely chopped, scraping down the sides as needed. Transfer the relish to a bowl, cover, and refrigerate until ready to serve. It’s best if made at least a day ahead.
Notes
- If the relish seems watery (this can happen with frozen cranberries), scoop the relish from the processor with a slotted spoon to reduce excess liquid.
- Keep refrigerated and consume within two weeks.
Nutrition
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Carbohydrates: 39g
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Protein: 2g
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Fat: 5g
Nutrition information is an approximation.
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