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Cranberry Orange Relish

Cranberry orange relish with finely chopped, not pureed cranberries and unpeeled orange. Bright citrus flecks and a quick chill make it ready for fast serving over turkey or alongside roast sides.
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Prep Time 10 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish
  • 12 oz fresh cranberries Use fresh cranberries; pulse until finely chopped but not pureed.
  • 1 large navel orange Unpeeled, seeded, and cut into chunks for orange zest flecks.
  • 0.75 cup sugar Stir in after pulsing to help the relish set as it chills.
  • 1 tbsp orange liqueur or orange juice Orange liqueur adds depth; orange juice keeps it alcohol-free.
  • 1 pinch salt Balances the sweetness.
  • 1 fresh mint For garnish just before serving.

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the fresh cranberries and the unpeeled orange chunks in a food processor until finely chopped but not pureed, stopping to scrape down if needed.
Season and chill
  1. Transfer the mixture to a bowl, then stir in the sugar, orange liqueur or orange juice, and salt until evenly combined.
  2. Cover and chill for 4 hours or overnight in the refrigerator to let the relish thicken and the flavors meld.
Serve
  1. Stir well before serving so the citrus juices and sugar distribute evenly.
  2. Garnish with fresh mint and serve chilled or at cool room temperature.

Notes

For the best texture, pulse in short bursts and avoid pureeing—small cranberry pieces should remain. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the relish can become watery after thawing. For an alcohol-free version, swap the orange liqueur for additional orange juice (use the same amount).