Cranberry-Orange Relish
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I’m one of those people who simply can’t do Thanksgiving without cranberry sauce. It’s a must-have on my plate—right there next to the turkey, stuffing, and mashed potatoes. While the canned version will do in a pinch, nothing compares to the bright, tangy flavor of homemade cranberry sauce. It’s incredibly easy to make and can be prepared ahead of time, which is always a win during the holiday rush.
This year, I decided to switch things up and try a cranberry-orange relish—and I’m so glad I did. This recipe blends cooked cranberries with fresh, uncooked ones, creating a vibrant contrast in both flavor and texture. The cooked berries bring a soft, sweet richness, while the raw cranberries add a tart, crunchy bite that makes the whole dish feel extra refreshing. The addition of orange zest and juice adds a citrusy brightness that complements the cranberries beautifully.
While this relish is a natural pairing for your Thanksgiving turkey, it’s also delicious served in other ways. Try spooning it over crackers with a smear of cream cheese for a festive appetizer, or use it as a topping for roasted meats, sandwiches, or even breakfast toast. It’s versatile, flavorful, and a fun twist on the traditional cranberry sauce.
If you’re looking for something more classic, I’ve got you covered there, too. My Cranberry Apricot Sauce and my go-to Cranberry Sauce recipe are both tried-and-true favorites. However you serve it, homemade cranberry sauce is always worth the extra few minutes—trust me on this one!
Ingredients for Cranberry-Orange Relish
- FRESH CRANBERRIES
- NAVEL ORANGES
- SUGAR
Instructions for Cranberry Orange Relish
Start by placing one bag of fresh cranberries into a medium saucepan. Add the zest and juice of one orange, then stir in the sugar until everything is well combined.
Bring the mixture to a gentle simmer over medium heat and let it cook for about 3 minutes, just until the cranberries begin to soften and burst. Remove from heat and allow the mixture to cool completely.
Meanwhile, in a food processor, add the second bag of fresh cranberries. Cut the remaining orange into 8 pieces—peel and all—and add it to the processor. Pulse until the mixture is finely chopped but still has a bit of texture.
Once both mixtures are ready, combine the cooked cranberry mixture with the raw cranberry-orange blend. Stir well to bring all the flavors together.
Serve immediately or store in the refrigerator for up to 5 days. It’s delicious alongside turkey, but also makes a festive topping for crackers with cream cheese!
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work well in both the cooked and raw portions of this recipe. Just use them straight from the freezer—no need to thaw.
Do I need to peel the orange before adding it to the food processor?
Nope! The orange goes in whole—peel and all. It adds a bright, slightly bitter citrus note that balances the sweetness of the sugar and cranberries.
Can I make this relish ahead of time?
Absolutely. It keeps beautifully in the fridge for up to 5 days in an airtight container, which makes it perfect for prepping before the holiday rush.
Is this the same as cranberry sauce?
Not quite. Cranberry sauce is typically fully cooked, while this relish combines cooked and raw cranberries for a fresher, more textured flavor.
Can I adjust the sweetness?
Yes! Feel free to reduce the sugar slightly if you prefer a more tart relish, or add a touch more if your cranberries are especially sour.
How should I serve it?
It’s delicious with turkey, but also makes a festive appetizer when spooned over crackers with cream cheese. Try it on sandwiches, toast, or even with roasted pork or chicken.
FOR MORE RECIPES LIKE THIS, TRY:
Cranberry-Orange Relish
Real Mom Kitchen
Ingredients
- 24 oz fresh cranberries two 12 oz bags
- 2 oranges
- 1 cup sugar
Instructions
- In a sauce pan, combine 1 bag of the cranberries along with zest and juice of one of the oranges. Mix in the sugar.
- Bring the mixture to a simmer and simmer for 3 minutes. Allow to Cool.
- In a food processor, add the remaining bag of cranberries.
- Cut the remaining orange into 8 pieces and add to the food processor. Pulse the cranberries and and orange together until finely chopped.
- Combine this mixture with the cooked mixture and serve or refrigerate for up to 5 days.
