Fresh Cranberry Orange Relish
Fresh Cranberry Orange Relish is a bright and zesty side that brings a burst of color and flavor to any meal. It combines tart cranberries with the sweet, citrusy notes…
Tip: save now, cook later.Fresh Cranberry Orange Relish is a bright and zesty side that brings a burst of color and flavor to any meal. It combines tart cranberries with the sweet, citrusy notes of fresh oranges, creating a perfect balance that’s both refreshing and vibrant. The texture is chunky and lively, making it a fun and tasty topping or complement to dishes.
I love making this relish around the holidays because it’s so simple to whip up but feels special and festive. One of my favorite things is that it doesn’t require cooking—just chop, mix, and let the flavors mingle. I often add a little sugar or honey to soften the tartness, but you can adjust it to taste. It’s a great way to use fresh cranberries and oranges when they’re in season.
My go-to serving idea is to spoon it over roasted turkey or chicken, or even spread it on a sandwich for an extra kick. It also pairs nicely with cream cheese on crackers for a quick appetizer. Every time I make this relish, it gets rave reviews, and there’s always some left over to enjoy the next day. It’s a simple recipe that adds such a fresh touch to any meal!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries bring a tart, bright flavor and lovely texture. If you can’t find fresh, frozen cranberries work, but thaw them first. Avoid canned cranberry sauce here, as it’s too sweet and smooth for this relish.
Orange: Using the whole orange, peel included, adds a nice mix of citrusy sweetness and bitterness from the peel. Navel oranges are great for their flavor and seedlessness. If you prefer less bitterness, you can peel the orange before chopping.
Sugar: Granulated sugar balances the tartness of cranberries and orange peel. You can swap sugar for honey, maple syrup, or agave nectar for a different sweetness profile or to reduce refined sugar.
Lemon Juice: This is optional but adds fresh brightness and helps balance flavors. You can skip it or add a little lime juice instead for a twist.
Rosemary: A small amount of fresh rosemary adds an herbaceous note that pairs well with cranberries and orange. If you don’t have rosemary, you can omit it or try fresh thyme for a subtler flavor.
How Can You Keep the Relish Chunky and Fresh-Tasting?
The key to fresh cranberry orange relish is the texture and balance of flavors. Here’s how you get it just right:
- Pulsing, not pureeing: Use a food processor and pulse a few times until the cranberries and orange are chopped but still chunky. This keeps the relish lively and pleasant to eat.
- Keep the peel: The orange peel adds flavor and a bit of bitterness that enhances the tart cranberries. Leave it on but remove any seeds for smooth eating.
- Adjust sweetness: Start with half a cup of sugar, then taste and add more if needed. The goal is to balance tart and sweet without overpowering the fresh flavors.
- Chill to meld: Letting the relish rest in the fridge at least an hour helps the flavors blend and the texture settle into a refreshing relish.
Equipment You’ll Need
- Food processor – perfect for chopping the cranberries and orange evenly without turning it into mush.
- Citrus juicer or reamer – makes squeezing lemon juice easy and mess-free.
- Sharp knife – essential for cutting the orange into quarters and removing seeds quickly.
- Mixing bowl – to combine everything and adjust the sweetness before chilling.
- Measuring cups and spoons – handy for keeping the sugar and lemon juice amounts on point.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch; they give a nice texture contrast and nutty flavor.
- Mix in a pinch of ground cinnamon or ginger for a warm, festive spice note that pairs well with citrus.
- Swap the orange for a grapefruit or blood orange for a different citrus twist and color.
- Fold in finely chopped fresh mint or basil for a refreshing herbal note that brightens the relish.
How to Make Fresh Cranberry Orange Relish?
Ingredients You’ll Need:
- 12 oz (about 3 cups) fresh cranberries, rinsed
- 1 large navel orange (with peel)
- ½ cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice (optional, for brightness)
- 1 teaspoon finely chopped fresh rosemary or a small sprig for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 1 hour chilling time in the refrigerator to let the flavors blend. No cooking needed, so it’s quick and easy!
Step-by-Step Instructions:
1. Prepare the Cranberries and Orange:
First, rinse the fresh cranberries well under cold water and drain. Wash the orange thoroughly, then cut it into quarters. Remove any seeds but leave the peel on to add flavor and zest.
2. Chop the Ingredients:
Place the cranberries and orange quarters into a food processor. Pulse several times until everything is finely chopped but still chunky—don’t puree it into a smooth paste. You want the relish to have texture and color.
3. Mix and Sweeten:
Transfer the chopped mixture to a mixing bowl. Stir in the granulated sugar and, if you like, the fresh lemon juice for extra brightness. Taste the mixture and adjust the sugar or lemon juice if needed to get the perfect balance of tart and sweet.
4. Chill and Serve:
Cover the bowl and refrigerate the relish for at least 1 hour before serving. This resting time lets the flavors meld beautifully. Serve it chilled or at room temperature, garnished with a sprig of rosemary or a few fresh orange slices if you like.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just be sure to thaw them completely and drain any excess liquid before making the relish to avoid it becoming too watery.
How Long Can I Store the Cranberry Orange Relish?
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, and it’s delicious served cold or at room temperature.
Can I Adjust the Sweetness?
Absolutely! Start with ½ cup sugar and taste as you go. You can add more sugar or substitute honey or maple syrup to suit your preference for sweetness.
Is It Okay to Peel the Orange Before Using?
You can peel the orange if you prefer a less bitter flavor, but keeping the peel adds a nice zesty brightness and texture to the relish. Just make sure to remove any seeds.