Cranberry Orange Relish
This cranberry orange relish is the brightest thing on the Thanksgiving table — tart fresh cranberries, sweet orange, and just enough sugar, chopped together raw for a relish that tastes like the holidays in one bite. No cooking, no simmering, no standing over a pot: it comes together in the food processor in about 10 minutes.
It is the perfect counterpoint to rich holiday food. A spoonful cuts through roast turkey, gravy, and buttery sides, and it keeps beautifully in the fridge for days, so you can make it well ahead of the big day.
Prep time: 10 minutes Cook time: 0 minutes Servings: 8 (about 2 cups)
What You’ll Need
- Food processor
- Fine grater or zester
- Citrus juicer or reamer
- Mixing bowl
- Airtight container or covered serving dish
For the turkey that goes with it, see our best roasting pan for turkey guide.
Ingredients
- 1 bag (12 ounces) fresh cranberries, rinsed and picked over
- 1 large navel orange, washed, quartered, and seeded (peel left on)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon orange zest (from the same orange, if zesting separately)
- 2 tablespoons fresh orange juice
- Pinch of kosher salt
Instructions
1. Prep the fruit. Rinse the cranberries and discard any soft or shriveled berries. Wash the orange, cut it into quarters, and remove any seeds. If you prefer a smoother relish, peel the orange first — leaving the peel on gives a more rustic, marmalade-like texture.
2. Pulse the cranberries. Add the cranberries to a food processor and pulse 8–10 times until coarsely chopped. Do not puree them — you want visible pieces, not a smooth sauce. Transfer to a bowl.
3. Chop the orange. Add the orange quarters to the food processor and pulse until finely chopped, about 8–10 pulses. Add to the bowl with the cranberries.
4. Sweeten and season. Stir in the sugar, orange zest, orange juice, and a pinch of salt. Taste and adjust the sugar — fresh cranberries are very tart, and some batches need an extra tablespoon or two.
5. Chill before serving. Cover and refrigerate for at least 2 hours, preferably overnight. Chilling lets the sugar dissolve and the flavors meld, and the relish thickens slightly as it sits. Stir before serving.
Tips for the Best Cranberry Orange Relish
- Pulse, do not puree. The charm of this relish is its texture — coarse, bright, and a little chunky. Short pulses and frequent checks keep it from turning into baby food.
- Make it ahead. This relish tastes better on day two or three, once the sugar has fully dissolved and the orange has mellowed the cranberries’ bite. It keeps in the fridge for up to a week.
- Use fresh cranberries, not frozen. Frozen berries release extra water as they thaw and make a watery relish. If you can only find frozen, thaw them fully and drain well before chopping.
Bright, tangy, and ready in minutes — this cranberry orange relish is the no-cook Thanksgiving side you will make every single year.
