This Easy Cranberry Relish bursts with fresh cranberries, a whole orange, and sugar. Just three ingredients for a sweet, tangy holiday must-have!
You know those recipes that just feel like the holidays? The ones that transport you back to family gatherings, the clinking of silverware, and the scent of something magical in the air? That’s this Easy Cranberry Relish for me.
Growing up, cranberry sauce always came straight from a can—perfectly ridged, a little wobbly, and honestly…I didn’t love it. But my grandma? She was not a fan of the canned stuff. One year, she casually mentioned how her mother used to make cranberry relish from scratch—and just like that, a tradition was born.
She grabbed some fresh cranberries, an orange (yes, peel and all), and sugar. Tossed it all in her old food processor—the kind that made a noise like it was about to launch into orbit—and blended it into this vibrant, tangy masterpiece.
I still remember that first bite. Tart cranberries, zippy orange, just the right amount of sweetness—so simple but completely unforgettable. Now, it’s my go-to for Thanksgiving. And Christmas. And…honestly, sometimes just when I’m craving it on toast in February.
Why You’ll Love This Easy Cranberry Relish Recipe?
Look, I get it. Cranberry sauce often feels like the “obligatory” side dish. But this one? It’s different.
- Just 3 Ingredients: No weird extras. Cranberries, an orange, and sugar.
- No Cooking: Seriously—this comes together in a food processor.
- Perfectly Balanced: Sweet, tart, citrusy, and zingy.
- Quick as Can Be: Done in under 5 minutes. Faster than finding your can opener.
- So Versatile: Not just for turkey—think sandwiches, cheese boards, even desserts.
Ingredient Notes:
The magic is in how just three ingredients work together.
- Fresh Cranberries: Go for firm, bright berries. If frozen is all you have, just thaw them slightly first.
- Whole Orange (Peel Included!): The peel adds that zing—trust me. Slice off the ends and keep the rest intact for a bold citrus twist.
- Granulated Sugar: Basic white sugar works best here, but you can experiment with maple syrup or coconut sugar for a twist.
Pro Tip: If the idea of using the whole orange freaks you out, just trim a bit of the white pith. But honestly? The balance of bitter and sweet is what makes this so good.
How To Make Easy Cranberry Relish?
This is one of those recipes where the hardest part is…finding your food processor.
- Prep the Orange:
Slice the ends off the orange, just enough to expose the juicy flesh. Keep the peel on—it’s where the zing comes from. Cut the orange into 8 chunks for easier blending. - Toss Everything In:
Add the cranberries, orange wedges, and sugar into your food processor. No need to overthink the order—they’re all going in together anyway. - Blend It Up:
Pulse everything a few times until the mixture turns into a chunky relish. You’re aiming for a slightly coarse texture, not a smoothie—think chunky salsa vibes. - Taste Test:
Give it a little taste. Need it sweeter? Add a tablespoon more sugar. Want to get fancy? A dash of cinnamon or a splash of vanilla would be amazing. - Chill Time:
Transfer the relish to a bowl, cover it, and let it chill in the fridge for at least an hour. Trust me, the flavors get even better as they mingle. - Serve & Enjoy:
Spoon it over turkey, spread it on leftover sandwiches, or heck—just eat it straight from the bowl. (No judgment.)
Storage Options:
The beauty of this Easy Cranberry Relish? It actually tastes better as it sits.
Want To Save This Recipe?
- Fridge: Store in a sealed container for up to 2 weeks.
- Freezer: Yep, it freezes beautifully! Store for up to 3 months. Thaw in the fridge before serving.
- Pro Tip: Make it a day ahead—the flavors blend better after chilling overnight.
Variations and Substitutions:
Want to make it your own? Try these fun twists:
- Maple Cranberry Relish: Swap sugar for maple syrup for a richer sweetness.
- Spicy Kick: Add a pinch of cayenne for a surprising twist.
- Nutty Crunch: Stir in chopped pecans or walnuts for extra texture.
- Boozy Twist: A splash of Grand Marnier or bourbon? Incredible.
- Apple-Cranberry Relish: Toss in a peeled, chopped apple for extra sweetness.
What to Serve with Easy Cranberry Relish?
Sure, it’s a classic for turkey, but this relish? It’s got range.
- Main Dishes:
- Roast Turkey
- Glazed Ham
- Herb-Crusted Pork Tenderloin
- Rotisserie Chicken
- Sandwiches & Wraps:
- Turkey Cranberry Sliders
- Brie & Cranberry Crostini
- Leftover Turkey Wraps with Cranberry Spread
- Cheese Boards:
- Brie (heavenly with it)
- Sharp Cheddar
- Goat Cheese
- Unexpected Combos:
- Swirled into Greek yogurt
- Topped on vanilla ice cream
- Mixed into oatmeal
Frequently Asked Questions:
Can I use frozen cranberries?
Absolutely! Just let them thaw a bit so they blend more easily.
Is the orange peel too bitter?
Not at all! The sugar balances it perfectly. If you’re sensitive to bitterness, you can trim some of the white pith.
Can I make this ahead of time?
100%! It actually tastes better after a day or two in the fridge.
So there you have it—my Easy Cranberry Relish that’s become a must-have in my kitchen during the holidays. Sweet, tart, zesty, and so ridiculously simple you’ll wonder why you’ve been buying the canned stuff all these years.
If you give it a try (and I really hope you do!), drop a comment below! Did you add cinnamon? Try a maple twist? I’d love to hear how you made it your own.
Now go grab those cranberries and let’s make the holidays a little brighter.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 whole orange peel on
- 1 cup granulated sugar
Instructions
Prepare the Orange:
- Slice the ends off the orange, just enough to expose the juicy flesh while keeping the rest of the peel intact. Cut the orange into 8 wedges to ensure even blending.
Combine Ingredients:
- Place the fresh cranberries, orange wedges (with peel), and granulated sugar into a food processor.
Blend the Relish:
- Pulse the ingredients several times until the mixture reaches a finely chopped yet slightly chunky texture. Avoid over-blending, as a bit of texture is ideal for this relish.
Taste and Adjust:
- Sample the relish and adjust the sweetness if necessary by adding a tablespoon of sugar if preferred.
Chill:
- Transfer the cranberry relish to a bowl, cover, and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld beautifully.
Serve:
- Serve chilled as a side dish for turkey, pork, or chicken, or use it as a topping for sandwiches and cheese boards.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I make this and add apples
Apples , oranges, cranberries and sugar( you can use sugar substitute)
Blend together set overnight in fridge and serve. It is great to add to turkey sandwich for extra flavor. I use the leftover peelings and a few cranberries , add cloves and make a great air freshener. Nothing goes to waste.