Fresh Cranberry-Orange Relish for Thanksgiving
Fresh Cranberry-Orange Relish for Thanksgiving is a zesty, bright, and refreshing twist on the classic holiday sauce. It’s packed with tart cranberries and sweet, juicy oranges, giving it a perfect…
Tip: save now, cook later.Fresh Cranberry-Orange Relish for Thanksgiving is a zesty, bright, and refreshing twist on the classic holiday sauce. It’s packed with tart cranberries and sweet, juicy oranges, giving it a perfect balance of flavors that really wake up your taste buds. The texture is slightly chunky with bits of orange peel that add a lovely, natural bite, making it way more interesting than regular cranberry sauce.
I love making this relish because it’s so easy and quick—no cooking required! Just toss everything in a food processor and pulse until you get that perfect mix of chunky and smooth. It’s one of those recipes that I look forward to every year because it adds a fresh and festive pop of color to the table, plus everyone always asks for more. A little tip: letting it sit for a few hours helps all the flavors come together even better.
When I serve this relish, I usually pile it high next to Thanksgiving turkey or use it as a tangy spread on sandwiches with leftover meat. It’s also great paired with cream cheese and crackers as a simple appetizer. This relish reminds me of cozy holiday days with family, where everyone gathers around the table sharing food and stories. It’s such a small dish but brings big moments together.
Key Ingredients & Substitutions
Fresh Cranberries: These give the relish its tart and vibrant flavor. If fresh cranberries are not available, frozen cranberries work fine—just thaw them before use. Avoid canned cranberry sauce here, as it’s too sweet and smooth.
Orange (with Peel): The orange peel adds a bright, zesty note and a slightly bitter contrast to the sweet and tart berries. Use a navel orange for sweetness but other sweet oranges like Cara Cara or blood oranges also taste great. If fresh peel feels strong, reduce the amount or try just adding zest instead.
Sugar: Balances the tartness of cranberries and bitterness of peel. You can adjust the amount to your taste or use alternatives like honey, maple syrup, or coconut sugar for a different sweetness vibe.
How Do You Get the Perfect Chunky Texture Without Overprocessing?
Using a food processor makes this recipe quick and easy, but it’s important not to turn everything into a smooth paste. You want a coarse texture with bits of cranberry and orange peel still visible for freshness and a nice mouthfeel.
- Start by pulsing the mixture in short bursts—about 4 or 5 quick pulses.
- Check the texture between pulses to avoid overprocessing.
- Stop as soon as the cranberries are chopped into small pieces and the orange peel is finely minced.
- This method helps keep some cranberry skins and peel for texture and prevents the relish from becoming mushy.
Equipment You’ll Need
- Food processor – it chops the cranberries and orange quickly and evenly, saving time and effort.
- Citrus zester or sharp knife – helps you get fine shreds of orange peel for extra flavor without too much bitterness.
- Measuring cups and spoons – for accurate sugar and salt amounts to balance the flavors perfectly.
- Mixing bowl – to hold and chill the relish before serving.
- Spatula or spoon – to scrape down the processor and stir the relish easily.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for a crunchy texture and nutty taste that pairs well with the tartness.
- Mix in fresh ginger or a pinch of ground cloves to add warmth and spice, especially nice for colder weather.
- Swap the orange for a grapefruit or lemon for a more tangy and slightly bitter twist that brightens the relish.
- Stir in a handful of chopped fresh herbs like mint or rosemary for a fresh, aromatic touch that complements turkey well.
Fresh Cranberry-Orange Relish for Thanksgiving
Ingredients You’ll Need:
- 12 ounces fresh cranberries (about 3 cups)
- 1 large navel orange, peeled and quartered (including some peel)
- ¾ to 1 cup granulated sugar (adjust to taste)
- ¼ teaspoon salt
- Optional: ½ teaspoon ground cinnamon or a pinch of ground ginger for extra warmth
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus at least 2 hours of chilling time to let the flavors blend perfectly. The quick chopping in the food processor makes it super easy and fast, and the resting time gives you a tasty, refreshing relish ready for your holiday feast.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by rinsing the fresh cranberries under cold water and letting them drain well. Peel your orange and cut it into quarters, keeping some of the orange peel — it adds zesty flavor and a little texture. Be sure to remove any seeds.
2. Combine and Pulse:
Put the cranberries, orange quarters (including peel), sugar, and salt into a food processor. Pulse several times just until everything is finely chopped but still has a bit of texture — be careful not to over-process it into a puree! If you want some spice, pulse in cinnamon or ginger now.
3. Chill and Serve:
Transfer the chopped relish to a bowl and cover it. Refrigerate for at least 2 hours to let the flavors meld beautifully. Serve chilled or at room temperature alongside your turkey or use it as a tangy sandwich spread.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw frozen cranberries completely before making the relish. Drain any excess liquid to avoid a watery texture.
How Long Can I Store This Relish?
Store leftover relish in an airtight container in the fridge for up to 5 days. The flavors will deepen, so it actually tastes even better the next day!
Can I Make This Cranberry-Orange Relish Ahead of Time?
Absolutely! Make it a day or two in advance and keep it refrigerated. Just give it a quick stir before serving.
What If I Don’t Like Orange Peel in My Relish?
No problem—simply use orange zest instead of peel for a milder citrus flavor without the texture of the peel. You can also remove larger pieces after pulsing if preferred.