Easy Cranberry Orange Relish Recipe

If you’re searching for a bright, fresh, and vibrant holiday side dish, this Easy Cranberry Orange Relish Recipe is an absolute game changer. It’s super simple to make, loaded with zesty orange flavor, and perfectly balances tart cranberries with a hint of sweetness. When I first tried this recipe, it instantly became a staple on my holiday table, and I guarantee you’ll find it just as irresistible as my family does.

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Ingredients You’ll Need

The magic of this Easy Cranberry Orange Relish Recipe lies in using fresh, quality ingredients that harmonize beautifully. Each component adds a unique texture and flavor, and a little tip–make sure your cranberries are firm and your oranges organic if possible since we’re using the peel too!

• Fresh Cranberries: Pick out any soft or blemished berries to keep your relish vibrant and fresh.
• Small Navel Orange: We use the whole orange—peel included—so choose one with thin, unblemished skin for best taste.
• Granny Smith Apple: Its tartness complements the cranberries perfectly and adds crunch, so no need to peel.
• Granulated Sugar: Adjust to your taste if you prefer it more or less sweet.
• Ground Cinnamon (Optional): Adds a warm, cozy hint that’s great for holiday vibes but totally optional.

Variations

I love how versatile this Easy Cranberry Orange Relish Recipe is, and I encourage you to play around with it! Whether you want a bit more spice or prefer a natural sweetener, there’s lots of room to personalize.

• Spiced Up: Adding a pinch of ground cloves or nutmeg can give it an extra layer of warmth—something I started doing after years of making the original.
• Sweetener Swap: Try using honey or maple syrup instead of sugar for a richer, more natural sweetness.
• Texture Twist: If you want it chunkier, pulse the ingredients fewer times in the food processor—my family enjoys some bite, so I usually keep it coarsely chopped.
• Alcohol Infusion: For an adult twist, mix in a splash of Grand Marnier or orange liqueur before chilling—such a fun surprise at holiday parties!

How to Make Easy Cranberry Orange Relish Recipe

Step 1: Pulse the Cranberries to the Perfect Texture

Start by washing and inspecting your cranberries, discarding any that are soft or shriveled. Pop them into your food processor and pulse about 20 times. I learned this little trick to avoid turning the cranberries into mush while still breaking them down enough to mix well—don’t pulse too long, or you’ll lose that lovely texture! Transfer those coarsely chopped cranberries to a medium bowl.

Step 2: Chop the Orange with Peel for Zesty Punch

Cut your washed navel orange into 1-inch chunks with the peel on—that peel is where a ton of citrus oils live, boosting the flavor big time. Pulse it in the food processor about 25-30 times. The texture will be mushier than the cranberries but will still have tiny pieces of peel that add a wonderful zing to the relish. Add this to the bowl with the cranberries.

Step 3: Add the Apple for Crunch and Sweetness

Core a Granny Smith apple (I keep the peel on for extra fiber and color) and cut it into quarters. Pulse it about 25 times in your food processor, stopping halfway to scrape down the sides. I always do this part last because it brings in a fresh crispness and a subtle sweetness that balances the tart fruits beautifully. Toss it into your mixing bowl.

Step 4: Sweeten and Spice

Sprinkle in the sugar—starting with 3/4 cup plus 2 tablespoons—and if you like, add the cinnamon here. Give it all a thorough stir until everything is combined nicely. Cover the bowl with plastic wrap or a lid, and refrigerate it for at least an hour to let those flavors meld together. Trust me, the rest time is key for a luscious relish that tastes like it’s been simmering all day.

How to Serve Easy Cranberry Orange Relish Recipe

Garnishes

I like sprinkling freshly chopped mint or a few whole cranberries on top right before serving—it adds a lovely pop of color and a bright scent that’s so inviting. Sometimes, a light dusting of cinnamon enhances the warm undertone if I didn’t add it while mixing.

Side Dishes

This relish shines alongside roasted turkey or baked ham—classic holiday proteins that soak up its tangy sweetness perfectly. It also pairs wonderfully with mashed potatoes or even spread on leftover sandwiches, which is a sneaky way I sneak veggies into lunches after the holidays.

Creative Ways to Present

For festive occasions, I scoop the relish into a decorative glass bowl or hollowed-out mini pumpkins for a charming centerpiece. Another fun idea I’ve tried is serving it in individual ramekins topped with a sprig of rosemary—looks like a fancy restaurant but takes zero extra effort!

Make Ahead and Storage

Storing Leftovers

Store leftover relish in an airtight container in the fridge—it keeps beautifully for up to 3 days. I like to let it come back to room temperature before serving if it’s been chilled for a while so the flavors open up again.

Freezing

While I usually don’t freeze this relish because the fresh texture is part of its charm, you can freeze it for up to a month if needed. Just be aware that thawed relish may be a bit softer and less crisp, so I prefer fresh when possible.

Reheating

This relish is best served cold or at room temp, so reheating isn’t necessary. But if you want a warm version, gently heat it in a small saucepan over low heat, stirring frequently—don’t boil it, or you’ll lose that bright citrus punch.

FAQs

Final Thoughts

This Easy Cranberry Orange Relish Recipe has been one of my favorite go-to sides during the holidays for years. It’s fresh, zesty, and just different enough to stand out from the usual cranberry sauce you get from a can. I love how straightforward it is, plus that win-win of making it ahead and letting the flavors meld while I focus on other cooking. Honestly, it’s one of those recipes I recommend to friends all the time because it just works. So, if you want to impress your family (or just treat yourself to something delicious), give this a try—you won’t regret it!

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