Fresh Cranberry Orange Relish Recipe (Easy No-Cook Side!)

If you’ve only ever experienced cranberry sauce from a can, prepare to have your mind blown. This fresh cranberry orange relish is a vibrant, no-cook side dish that brings incredible brightness and flavor to your holiday table. Made with just four simple ingredients—fresh cranberries, tart apples, whole orange (peel and all!), and sugar—this relish is the perfect balance of tart, sweet, and zesty.

What makes this cranberry apple relish truly special is its fresh, crisp texture and bold flavor that you simply can’t achieve with cooked cranberry sauce. The combination of raw cranberries provides that signature tartness, crisp apples add crunch and natural sweetness, and the whole orange (yes, including the peel!) contributes aromatic citrus oils that make every bite sing.

Whether you’re serving it alongside Thanksgiving turkey, Christmas ham, or adding it to a cheese board, this homemade cranberry relish will quickly become your new holiday tradition. Best of all, it takes just 20 minutes to prepare and can be made days ahead, freeing up valuable time during the busy holiday season.

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Why You’ll Love This Cranberry Orange Relish

No Cooking Required This is a raw, fresh relish that comes together in minutes without ever turning on the stove. Perfect for when your kitchen is already bursting with holiday cooking projects.

Incredibly Fresh Flavor Unlike cooked cranberry sauce, this relish maintains all the bright, vibrant flavors of fresh fruit. The taste is clean, crisp, and absolutely refreshing.

Better Than Store-Bought Once you make homemade cranberry relish, you’ll never go back to canned. The texture is superior, the flavor is incomparable, and you control exactly what goes into it.

Make-Ahead Friendly Prepare this cranberry orange apple relish up to 3 days before your holiday meal. The flavors actually improve as they meld together in the refrigerator.

Versatile and Customizable Adjust the sweetness to your preference, add warming spices, or swap fruits based on what you have available. This recipe is wonderfully flexible.

Budget-Friendly Fresh cranberries are inexpensive during the holiday season, and you only need a few other basic ingredients to create something spectacular.

Ingredients for Cranberry Orange Apple Relish

Main Ingredients:

• 2 cups fresh cranberries – Look for firm, glossy berries; frozen work too if fresh aren’t available
• 2 medium tart green apples – Granny Smith are ideal for their crisp texture and tartness
• 1 large seedless orange – Use the whole orange, peel and all
• 1 to 2 cups granulated sugar – Start with 1 cup and adjust to taste

Optional Add-Ins:

• ½ teaspoon ground cinnamon – For warming spice
• ¼ teaspoon ground ginger – Adds a subtle kick
• 1 tablespoon lemon juice – For extra brightness
• ½ cup chopped pecans or walnuts – For added crunch

Equipment Needed:

• Food processor (preferred) or meat grinder
• Large mixing bowl
• Sharp knife and cutting board
• Measuring cups
• Storage container with lid

Important Note: While a traditional meat grinder creates authentic texture, a food processor works perfectly and is what most modern cooks will use.

How to Make Fresh Cranberry Orange Relish

Step 1: Prepare Your Ingredients

Start by thoroughly rinsing your fresh cranberries in a colander under cold water. Pick through them and discard any soft, shriveled, or damaged berries, along with any stems. Pat them dry with a paper towel.

Wash the orange well—since you’ll be using the entire fruit including the peel, you want to remove any wax or residue. Cut the orange into quarters, removing any visible seeds (though seedless oranges typically have none). Keep the peel on!

Peel and core your apples, then cut them into thick slices or chunks. The pieces don’t need to be uniform since they’ll be processed, but cutting them makes processing easier and more even.

Pro tip: Use organic oranges if possible, since you’re eating the peel. Conventional oranges often have a wax coating that should be scrubbed off thoroughly.

Step 2: Process the Fruit (Food Processor Method)

Place about half the cranberries in your food processor bowl. Add half of the orange quarters (peel and all) and half of the apple chunks. Pulse 8-10 times in short bursts, scraping down the sides as needed.

You want a coarsely chopped, relish-like texture—not a smooth puree. The cranberries should be broken down, but you should still see distinct pieces of fruit. Think “chunky salsa” consistency.

Transfer this batch to a large mixing bowl, then repeat with the remaining cranberries, orange, and apples.

Critical: Don’t over-process! If you blend too much, you’ll end up with a mushy puree instead of a textured relish. It’s better to under-process and pulse a few more times than to turn it into baby food.

Step 3: Grinder Method (Traditional)

If using a meat grinder or food grinder attachment, set it up with the medium grinding plate. Place a large bowl underneath to catch the fruit as it comes through.

Alternate feeding cranberries, orange quarters (with peel), and apple chunks through the grinder. The alternating keeps the mixture well-combined and prevents any single fruit from clumping together.

This traditional method produces a slightly coarser, more rustic texture that many people prefer. It’s worth trying if you have access to a grinder!

Step 4: Sweeten to Taste

Transfer all the processed fruit to your mixing bowl. Start by stirring in 1 cup of granulated sugar. Mix well and let it sit for about 5 minutes to allow the sugar to start dissolving and drawing out the fruit juices.

Now taste it. Is it too tart for your preference? Add sugar in ¼-cup increments, mixing and tasting after each addition, until you reach your ideal sweetness level.

Remember: The cranberries are very tart, so most people will want at least 1½ cups of sugar. However, if you prefer a more traditional, tart relish, stick with just 1 cup.

The sugar isn’t just for sweetness—it also helps preserve the relish and creates a syrupy consistency as it dissolves and mingles with the fruit juices.

Step 5: Let It Rest

Once you’ve achieved your desired sweetness, let the relish sit at room temperature for 45 minutes to 1 hour. During this time, the sugar will fully dissolve, and the fruits will release their juices, creating a cohesive, flavorful mixture.

Stir the relish a few times during this resting period to help distribute the melting sugar evenly throughout.

Step 6: Chill and Serve

Transfer the cranberry orange apple relish to a storage container or serving bowl, cover tightly, and refrigerate for at least 2-3 hours before serving. Chilling allows the flavors to meld beautifully and gives the relish a refreshing coldness that contrasts wonderfully with warm holiday dishes.

For best flavor, make this relish the day before you plan to serve it. Overnight refrigeration really allows the flavors to develop and intensify.

Before serving, give it a good stir, as some liquid will have settled to the bottom. Transfer to a pretty serving bowl and enjoy!

Expert Tips for Perfect Results

Choose the Right Apples Granny Smith apples are ideal because they’re tart, crisp, and hold their texture well. Avoid sweet, soft apples like Red Delicious—they’ll make the relish too sweet and mushy.

Don’t Skip the Orange Peel The peel contains aromatic oils that give this relish its signature bright, complex flavor. Without it, the relish would taste flat and one-dimensional.

Control the Texture Pulse in short bursts and check frequently. You can always process more, but you can’t undo over-processing. Aim for visible chunks, not a puree.

Adjust Sweetness Gradually Cranberries’ tartness can vary, and everyone’s taste preferences differ. Start with less sugar—you can always add more, but you can’t take it out.

Make It Ahead This relish benefits from resting time. The flavors develop and improve over 24-48 hours in the refrigerator, so plan to make it 1-3 days before serving.

Use Fresh Cranberries When Possible Fresh cranberries provide the best texture and flavor. If using frozen, don’t thaw them first—process them while still frozen.

Drain Excess Liquid If your relish seems too watery after chilling, simply drain off some of the excess liquid before serving. A little liquid is normal and desirable.

Delicious Variations

Spiced Cranberry Relish

Add warming spices for a cozy twist:

• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• Pinch of nutmeg

Mix spices with the sugar before adding to the fruit.

Cranberry Pear Relish

Replace one or both apples with firm, ripe pears for a sweeter, more delicate flavor. Bosc or Anjou pears work beautifully.

Tropical Cranberry Relish

Add ½ cup crushed pineapple (well-drained) and ¼ cup shredded coconut for an unexpected tropical twist.

Honey-Sweetened Version

Replace granulated sugar with honey or maple syrup for natural sweetness. Start with ¾ cup and adjust to taste. The flavor will be deeper and more complex.

Cranberry Relish with Nuts

Fold in ½-¾ cup chopped pecans, walnuts, or sliced almonds just before serving for extra crunch and richness.

Jalapeño Cranberry Relish

Add 1 small jalapeño (seeds removed) to the food processor for a spicy-sweet relish that’s fantastic with cream cheese and crackers.

Berry Blend Relish

Mix in ½ cup fresh or frozen blueberries for additional sweetness and a deeper color.

Citrus Blend

Use half orange and half lemon, or add a tablespoon of fresh lemon zest for extra citrus brightness.

Serving Suggestions

Classic Holiday Pairings

Thanksgiving Turkey: The traditional pairing—tart-sweet relish cuts through rich turkey perfectly Glazed Ham: Sweet ham needs the acidic brightness of cranberry relish Roasted Pork: Pork and cranberries are a match made in heaven Beef Roast: Even beef benefits from this bright, fruity accompaniment

Creative Serving Ideas

Cream Cheese Topping: Spoon relish over a block of cream cheese and serve with crackers as an instant appetizer Sandwich Spread: Use as a condiment on turkey or chicken sandwiches Cheese Board Addition: Adds color and flavor contrast to charcuterie and cheese platters Yogurt Topping: Stir into Greek yogurt for a festive breakfast Oatmeal Mix-In: Add to morning oatmeal for bright flavor Glazed Chicken: Use as a glaze or topping for baked chicken breasts

Breakfast Applications

• Swirl into pancake or waffle batter
• Top biscuits or scones with a dollop
• Mix into cream cheese for bagel spread
• Stir into overnight oats

As a Condiment

This relish works wonderfully as a condiment year-round:

• On turkey or ham sandwiches
• With roasted vegetables
• Alongside grilled chicken or fish
• Mixed into chicken or tuna salad
• On top of baked brie

Make-Ahead and Storage Instructions

Making Ahead

This cranberry orange relish is an ideal make-ahead dish: 1 Day Before: Perfect timing—flavors have developed but texture is still fresh 2-3 Days Before: Still excellent; flavors are fully melded Up to 1 Week Before: Still good, though texture may soften slightly

The beauty of making this ahead is that it frees up precious time on the day of your holiday meal.

Storing in the Refrigerator

Store in an airtight container in the refrigerator for up to 2 weeks. The high sugar content acts as a preservative, and the acidity from the cranberries and orange helps keep it fresh.

Make sure the container is truly airtight to prevent the relish from absorbing other refrigerator odors.

Freezing Instructions

Yes, you can freeze cranberry relish! While the texture may soften slightly upon thawing, the flavor remains excellent.

To Freeze: Place in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months.

To Thaw: Transfer to the refrigerator and thaw overnight. Drain any excess liquid before serving. Stir well and let come to room temperature or serve chilled.

Pro tip: Freeze in smaller portions (1-2 cups) so you can thaw only what you need.

Serving Temperature

This relish can be served:

• Chilled: Most common and refreshing
• Room Temperature: Also delicious, especially if making ahead
• Slightly Warm: Not traditional, but a quick 20-second microwave can work if desired

Most people prefer it cold from the refrigerator, as the coolness provides nice contrast to warm holiday dishes.

Frequently Asked Questions

Can I use frozen cranberries? Absolutely! Don’t thaw them first—process them while still frozen. They work just as well as fresh cranberries and are often more affordable.

Do I really need to use the whole orange with peel? Yes! The peel contains aromatic oils that give this relish its signature flavor. Without it, the taste will be flat. Just make sure to wash the orange well first.

Can I make this without a food processor? Yes, but it’s more work. You can use a meat grinder (traditional method) or chop everything very finely by hand with a sharp knife. The texture will be slightly different but still delicious.

How long does this last? Properly stored in an airtight container in the refrigerator, this relish keeps for up to 2 weeks. The high sugar content helps preserve it.

Can I reduce the sugar? You can, but the relish will be very tart. Start with 1 cup minimum. Remember, the sugar also helps create the right consistency and acts as a preservative.

What’s the difference between cranberry relish and cranberry sauce? Cranberry relish is raw and uncooked with a fresh, crisp texture. Cranberry sauce is cooked, which softens the berries and creates a smoother, more jam-like consistency.

Can I use this in baking? While primarily a condiment, you can use drained cranberry relish in muffins, quick breads, or as a filling for thumbprint cookies. Just drain excess liquid first.

Why is my relish watery? The sugar draws juice from the fruit, which is normal. If there’s too much liquid, simply drain some off before serving. You can also reduce sugar slightly next time.

What other citrus can I use? While orange is traditional, you can use 2 lemons for a more tart version, or try a combination of orange and grapefruit for complexity.