Cranberry Relish Recipe

This post may contain affiliate links. For more information, please see our affiliate policy.

This 3-ingredient, 5-minute Cranberry Relish Recipe is the easiest side dish you’ll make this Thanksgiving. Make it ahead, too, because the flavor improves as it sits. Or, pop it in the freezer up to 3 months in advance.

Cranberry relish in a white bowl.


 

This fresh Cranberry Relish recipe is the raw version of your standard cranberry sauce. Instead of simmering cranberries in a saucepan, you pulverize them in a blender or food processor with orange wedges and sugar. You even leave the peel (orange zest) on!

The sugar dissolves over time and infuses the cranberries and oranges with sweetness. Cranberry orange relish is the perfect contrasting taste to everything else on your Thanksgiving plate. It’s also delicious on a Christmas Charcuterie Board (drizzled over cream cheese or a round of baked Brie).

Recipe ingredients

Labeled ingredients for cranberry relish.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Orange: Or substitute a blood orange, a tangerine, or a couple of clementines.

Step-by-step instructions

  1. Cut the orange (including peel) into 16 chunks, discarding any seeds. Working in batches in a food processor or blender, add orange chunks, cranberries, and sugar.
Ingredients for cranberry relish in a food processor.
  1. Pulse to chop finely and evenly, scraping down the sides of the bowl as needed. Transfer to a container, cover, and refrigerate at least 8 hours or overnight. Bring to room temperature and stir well before serving.
Cranberry relish in a food processor.

Recipe tips and variations

  • Yield: This recipe makes 2 cups (1 pint) or 8 (1/4-cup) servings.
  • Storage: Store leftover cranberry chutney in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator). The flavor improves the longer it sits.
  • Freezer: Cooled sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
  • Spices: 1 to 2 tablespoons fresh ginger may be added to the food processor with the cranberries. Or, try a sprinkle of ground cinnamon, nutmeg, or cloves.
  • Cranberry orange apple relish: Add chopped Honeycrisp or Fuji apples to the food processor with the rest of the ingredients.
  • Cranberry lemon relish: For a tarter relish, substitute lemons for the oranges.
  • Classic Cranberry Sauce: Sweetened with orange juice and sugar, this classic Thanksgiving side dish is perfect for cutting through all the richness of the other holiday recipes.
  • Cranberry sauce with applesAdd 1 cup of peeled and diced apples (about 4 ounces) and cinnamon for a delicious twist on cranberry sauce.
  • Slow Cooker Cranberry Sauce: When stove-top and oven space are in high demand, Slow Cooker Cranberry Sauce is a no-brainer.
  • Cranberry Relish: This no-cook version is 3 ingredients and 5 minutes of prep (plus 8 hours of chilling time so the flavors can blend).
  • Small batch: My Cranberry Sauce for Two has been scaled down for a pair.
  • Leftovers: Extra cranberry relish is delicious on Leftover Turkey Sandwiches or folded into my favorite Cranberry Cheesecake Galette. You can also drizzle it over ice cream for dessert (maybe add a handful of pecans?), pancakeswaffles, and crepes. It’s also delicious on crackers with cheese or stirred into yogurt with nuts (walnuts and pecans are favorites) or raisins.
Plates of Thanksgiving food including turkey, mashed potatoes, stuffing, cranberry sauce, and asparagus.
A Classic Midwestern ThanksgivingPerfect Roast TurkeyMashed Potatoes with Turkey Gravy, Classic Bread StuffingVegetable CasseroleRoasted Asparagus, and Cranberry Sauce with Apples.

Frequently Asked Questions

When are cranberries in season?

You’ll start seeing cranberries at grocery stores in November, and they should be stocked all through December. I usually stock up and vacuum-seal a few bags for the freezer because once they’re gone, they’re gone!

Where are cranberries grown?

Just five states produce all the cranberries in the United States. More than half come from Wisconsin. Massachusetts grows the second largest amount, about 30%, and the rest come from New Jersey, Oregon, and Washington.

More Thanksgiving recipes

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Cranberry relish in a white bowl.

Cranberry Relish Recipe

This 3-ingredient, 5-minute Cranberry Relish Recipe is the easiest side dish you'll make this Thanksgiving. Make it ahead, too; the flavor improves as it sits.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (¼ cup each)
Course Side Dish
Cuisine American
Calories 164
5 from 2 votes

Ingredients 

  • 2 cups fresh cranberries
  • 1 orange unpeeled (see note 1)
  • 1 1/2 cups sugar

Instructions 

  • Cut the orange (including peel) into 16 chunks, discarding any seeds. Working in batches in a food processor or blender, add orange chunks, cranberries, and sugar.
  • Pulse to chop finely and evenly, scraping down the sides of the bowl as needed. Transfer to a container, cover, and refrigerate at least 8 hours or overnight. Bring to room temperature and stir well before serving.

Notes

  1. Orange: Or substitute a blood orange, a tangerine, or a couple of clementines.
  2. Yield: This recipe makes 2 cups (1 pint) or 8 (1/4-cup) servings.
  3. Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator). The flavor improves the longer it sits.
  4. Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  5. Ginger: 1-2 tablespoons fresh ginger may be added to the food processor with the cranberries.

Nutrition

Serving: 0.25cupCalories: 164kcalCarbohydrates: 42gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 52mgFiber: 2gSugar: 40gVitamin A: 52IUVitamin C: 12mgCalcium: 9mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’m assuming the cranberries are raw. Yes? Or are they cooked before processing with the orange?
    Can’t wait to try this !