This 3-ingredient, 5-minute Cranberry Relish is the easiest side dish you’ll make this Thanksgiving. Make it ahead, too, because the flavor improves as it sits. Freezer friendly.

Cranberry relish in a white bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Cranberry Relish Recipe

Recipe ingredients

Labeled ingredients for cranberry relish.

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.
  • Make ahead: Make this relish up to 3 days in advance (store covered in the refrigerator). The flavor improves the longer it sits.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Ginger: 1-2 tablespoons fresh ginger may be added to the food processor with the cranberries.
Cranberry relish in a white bowl.

Cranberry Cheesecake Galette

This Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce. Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays!

1 hour 5 minutes
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More Thanksgiving recipes

Cranberry relish in a white bowl.

Cranberry Relish

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

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
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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 !