Cranberry-Orange Relish Recipe
This cranberry-orange relish adds a vibrant, tangy-sweet kick to your festive spread. Bursting with fresh color and citrusy aroma, it’s the ultimate no-fuss condiment your table needs.
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Why I Love This Zesty Relish
Cranberry sauce at the holiday table always brought back memories for me, but let’s be honest—sometimes the old-fashioned stuff just doesn't cut it. This cranberry-orange relish, though, that’s a game changer. It’s bright, fresh, and has just the right mix of tart and sweet for my taste.
One reason I keep coming back to this recipe is its versatility—it’s not just for that iconic turkey dinner. Here are a few reasons this relish deserves a spot at your table any time of year:
- Pairs well with savory mains (think: roast cauliflower, plant-based loaf)
- Makes a killer topping for oatmeal, pancakes, or Greek yogurt
- A bold mix-in for grain salads, or simply spread onto toast
Pro tip: when I’m feeling adventurous, tossing in cinnamon or some crunchy walnuts levels up the whole dish. There’s a lot to love about something this simple and bold.
Zesty Cranberry-Orange Relish
A quick, bright blend of tart cranberries and sweet oranges—delicious with savory mains or as a festive topping.
Ingredients
Instructions
- 1
Rinse the cranberries and peel the orange, removing any seeds.
- 2
In a food processor, combine cranberries, orange quarters, sugar, and water. Pulse until coarsely chopped but not pureed.
- 3
Taste and adjust the sweetness by adding more sugar if needed. Stir in cinnamon and chopped nuts, if desired.
- 4
Transfer the relish to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- 5
Serve chilled as a side condiment with your favorite dishes.
Notes
Relish can be made ahead and stored covered in the refrigerator for up to 5 days.
Try adding different spices or nuts for variety.
This recipe is naturally vegan and gluten-free as written.
Nutrition Facts
Serves: 8 servings
Calories Per Serving: 90
Frequently Asked Questions About This Recipe
Yes, frozen cranberries work just as well. Thaw them first and pat dry before processing.
You can make this relish up to 5 days ahead. Keep it refrigerated in an airtight container.
Yes, it is naturally vegan as long as you use vegan sugar and omit honey if using as a sweetener.
Simply add extra sugar, a bit at a time, and taste until the desired sweetness is reached.
Use it as a topping for yogurt, pancakes, or oatmeal, or as a sandwich spread.
