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Cranberry-Orange Relish

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I am one of those people that has to have cranberry sauce with their turkey on Thanksgiving.  The canned stuff will do but fresh cranberry sauce is always THE BEST!  It is so simple to make and can be made ahead of time. This year I decided to give a cranberry-orange relish a try.  

This relish recipe has some fresh cranberries cooked in it along with some fresh ones that are raw. Cranberry sauce usually has a nice fresh flavor, but this relish has an even more fresh flavor with addition of the raw cranberries.  You get the sweet and soft texture from the cooked along with the tart and crunchy texture with the raw berries.  It is refreshing fresh in flavor.

Cranberry Orange Relish | realmomkitchen.com

Now, not only is this cranberry-orange relish good served with the Thanksgiving bird but this relish is also yummy top on crackers with a nice schmear of cream cheese.

If you want a more traditional sauce these are also great – Cranberry Apricot Sauce or Cranberry Sauce (my favorite go-to recipe).  Make your own sauce, trust me on this one!

Cranberry Orange Relish | realmomkitchen.com

Cranberry-Orange Relish

Real Mom Kitchen

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  • 2 12 oz bags fresh cranberries
  • 2 oranges
  • 1 cup sugar


  • 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.
Tried this recipe?Let us know how it was!

Adapted from Sara Foster’s Southern Kitchen by Sara Foster as seen in Better Homes and Gardens Nov. 2011 issue.

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  1. We make a similiar relish but try to avoid using sugar. We use jar(s) of LOW SUGAR Orange Marmalade from Publix which makes it easier than the fresh oranges, mixed with the two bags of raw chopped cranberries. We have also added pecans in half of it. It will be tart even though the marmalade is both tart and sweet and it’s great with the raw chopped cranberries. We do several “taste tests” to get a good tart/sweet combination. I have seen some recipes that also add half cup of drained crushed pineapple. We have experimented with different combos and all are good! This is just some different options to experiment with to discover which you like best.