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Cranberry orange relish is a tasty twist on regular cranberry sauce. It’s fresh, zesty, and perfect for your holiday table. You can make this relish in just minutes using a food processor.
The mix of tart cranberries and sweet oranges creates a burst of flavor. You can add extras like apples, cinnamon, or nuts to make it your own. This relish is great with turkey, but it’s also yummy on sandwiches or mixed into yogurt.
Exact Ingredients (Cranberry Orange Relish) + Possible Substitutes
Here’s what you’ll need to make cranberry orange relish:
• 12 oz fresh cranberries
• 1 whole orange, unpeeled
• 3/4 cup granulated sugar
• 1/4 tsp ground cinnamon
Don’t have these exact items? No worries! Try these swaps:
• Frozen cranberries work great instead of fresh
• Use 2 clementines if you don’t have a large orange
• Brown sugar can replace white sugar for a deeper flavor
• Skip the cinnamon or use a pinch of nutmeg instead
Want to change things up? Consider adding:
• 1/4 cup chopped walnuts or pecans for crunch
• 1 diced apple for extra sweetness
• 1 tbsp maple syrup for richness
Remember, you can adjust the sugar to your taste. Start with less and add more if needed. The orange peel adds great flavor, but you can leave it out if you prefer.
Instructions
You’ll need just a few simple ingredients to make cranberry orange relish:
• 12 ounces fresh cranberries
• 1 whole orange, washed
• 1/2 cup sugar
• Optional: 1/4 cup chopped walnuts or pecans
Start by rinsing the cranberries and removing any stems. Cut the orange into quarters, leaving the peel on.
Place the cranberries and orange pieces in a food processor. Pulse until finely chopped but not pureed.
Transfer the mixture to a bowl and stir in the sugar. If using nuts, add them now.
Cover and refrigerate for at least 2 hours before serving. This allows the flavors to blend.
Give the relish a quick stir before serving. It will keep in the fridge for up to 1 week.
You can adjust the sweetness by adding more sugar if needed. For extra zest, grate some orange peel into the mix.
Serve this bright, tangy relish alongside your holiday turkey or ham. It also makes a yummy spread for sandwiches.
Tips, Tricks & Storing
Make your cranberry orange relish ahead of time. It tastes even better after the flavors meld in the fridge for a day or two.
For extra zing, add some grated ginger or a splash of Grand Marnier to your relish.
Don’t have a food processor? No problem! You can use a blender or even chop everything by hand for a chunkier texture.
Want it sweeter? Add more sugar to taste. For a healthier option, try using honey or maple syrup instead.
Store your relish in an airtight container in the fridge. It will keep well for up to a week.
Freeze leftovers in small portions. They’ll last for up to 3 months. Thaw in the fridge overnight when you’re ready to use them.
Try adding chopped nuts like pecans or walnuts for some crunch. Toast them first for even more flavor.
Spice it up with a pinch of cinnamon or nutmeg. It adds a warm, cozy touch to your relish.
Use your leftover relish as a spread on sandwiches or as a topping for yogurt or oatmeal. It’s versatile!