Go Back
cranberry orange relish

Fresh Cranberry Orange Relish

This fresh cranberry orange relish is a vibrant, no-cook holiday side made with raw cranberries, crisp apples, whole orange, and sugar. Bursting with bright, tart-sweet flavor and refreshing crunch, it's the easiest Thanksgiving or Christmas accompaniment you’ll ever make—ready in 20 minutes with just 4 ingredients!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Condiment, Side Dish
Cuisine: American, Holiday
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh cranberries
  • 2 medium Granny Smith apples, peeled and cored
  • 1 large seedless orange, peel included
  • 1–2 cups granulated sugar, to taste
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Equipment

  • Food Processor
  • Mixing bowl
  • Knife and cutting board
  • Storage container

Method
 

  1. Wash and dry cranberries, removing any soft or damaged ones. Scrub the orange well and cut into quarters, removing any seeds. Peel, core, and chunk the apples.
  2. Pulse half the cranberries, orange pieces (peel on), and apples in a food processor 8–10 times until coarsely chopped. Transfer to a bowl and repeat with remaining fruit. Do not over-process—aim for a chunky relish texture.
  3. Stir in 1 cup of sugar and let sit 5 minutes to dissolve. Taste and add more sugar, 1/4 cup at a time, until your desired sweetness is reached.
  4. Add cinnamon, ginger, lemon juice, or nuts if using. Mix until combined.
  5. Let the relish sit at room temperature for 45–60 minutes, stirring occasionally, then refrigerate at least 2–3 hours before serving. For best flavor, chill overnight.
  6. Stir before serving and drain excess liquid if desired. Serve chilled alongside turkey, ham, cheese boards, or sandwiches.

Notes

Pulse gently—a chunky texture is key! Start with 1 cup of sugar and increase only as needed. This relish tastes best after resting overnight. If using frozen cranberries, process them straight from frozen without thawing.
QR Code linking back to recipe