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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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (1/4 cup each)
Calories 164kcal


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


  • 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.


  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.


Serving: 0.25cup | Calories: 164kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 2g | Sugar: 40g | Vitamin A: 52IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg