This easy Cranberry Orange Relish is fresh, vibrant, and easy to make with only three ingredients! The perfect addition to the Thanksgiving table.
No-cook Fresh Cranberry Orange Relish
This Fresh Cranberry Orange Relish requires no cooking. That’s what keeps it so vibrant and refreshing. A must-have for holiday meals!
We serve two different cranberry sauces with Thanksgiving dinner, a simple cooked one – the recipe on the back of the cranberry bag with just cranberries, water, and sugar – and this fresh relish. I can never decide which I like better so I always take servings of both!
Easy to make with just three ingredients
This Fresh Cranberry Orange Relish is super easy to make with only three ingredients and less than five minutes. It’s probably the quickest, easiest dish on the holiday table!
Fresh Cranberry Relish with a whole orange
This Fresh Cranberry Relish uses a whole orange: pith, peel, and all. Trust me on this. I know, it’s counter-intuitive, we almost always throw the pith away. But the pith adds the perfect hint of bitterness to tame the sweet and sour flavors. It also adds body to the relish.
Don’t want to use the pith? No problem. Just zest the orange, then peel it and throw away the pith.
How to make Fresh Cranberry Orange Relish
- Cut the orange into chunks and remove any seeds.
- Pulse the orange, cranberries, and sugar in a food processor until finely chopped.
- Transfer relish to a covered bowl and refrigerate to allow flavors to blend, at least 2 hours.
So easy!
Fresh Cranberry Orange Relish can be made ahead of time
A time saver on the day of a holiday dinner, this Fresh Cranberry Orange Relish can be made a day or two in advance. Its flavors even improve on resting!
Fresh Cranberry Orange Relish
Ingredients
- 1 unpeeled orange cut into chunks and seeded
- 1 12- ounce package cranberries fresh or frozen, rinsed and drained
- 3/4-1 cup sugar
Instructions
- Cut the orange into chunks and remove any seeds.
- Pulse the orange, cranberries, and sugar in a food processor until finely chopped.
- Transfer relish to a covered bowl and refrigerate to allow flavors to blend, at least 2 hours.
Notes
Enjoy, friends!
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This relish looks irresistible! Just added it to our Thanksgiving menu!
It’s so easy and so good! Thanks so much, Marissa!
Perfect for me for Christmas dinner too! With my 1 year old boy running from kitchen to living room, it is difficult for me to spend too much time in the kitchen.
So sweet! They’re quite the handful at that age! Thanks so much, Elena!
Well, you’ve really gotten us ready for Thanksgiving, Kelly! This final touch is just with the table needed… Sparkling cranberry relish.
The holiday table wouldn’t be complete without cranberry sauce. Two on our table because we love them both. I’ve got one more dish to post, David, then I’ll be all ready to enjoy the holiday! Thanks so much!
Have never had a raw cranberry relish…it looks so FRESH and tasty. Thanks for sharing your recipe, Kelly.
It’s so vibrant and refreshing, Angie! A nice contrast to a cooked meal. Thanks so much!
this looks absolutely wonderful kelly. i make a cranberry relish with orange juice and zest but we have to use frozen cranberries as we can’t get fresh ones here. i might try making your version:) cheers sherry
Sherry, I made this one out of frozen berries and it turns out perfectly. I just bought the berries but stuck them in freezer so they’d stay fresh. The relish is better the next day, especially when using frozen berries. Any liquids are absorbed, the flavors meld, and it becomes a tad thickened. Thanks so much!
I’m saving this. I think this would be perfect for our Christmas Day turkey. I usually just use shop bought cranberry sauce, because I’ve got enough to get on with in doing the whole 4 course meal! But as I can make this in advance, and it’s so easy, it gets my vote! Can’t wait to try it! Thanks.
Neil, it’s so delicious and so easy to make. And it’s even better the next day – the flavors meld together and it thickens a bit and gets all glossy and shiny. Hope you love it as much as we do! Thanks so much!
Cranberry and orange is such a delicious combination!! Don’t give me side eye, but I’m not a huge fan of traditional cranberry sauce. So this relish is absolutely PERFECT for my holiday table!! Not only is this gorgeous, but I’m willing to bet it tastes even better than it looks!! Can’t wait to try it! Pinned!!
It looks pretty simple on the outside, Chey, but it’s bursting with flavor! The sweet, sour, and tiny hint of bitter make a refreshing combination. I always have to make two cranberry sauces. The traditional cooked one and this fresh relish. The family refuses to leave one out! Thanks so much!
What an easy way to make cranberry relish! I’m taking the cranberries to Thanksgiving this year than this looks like a wonderful variation of the traditional sauce.
It’s a delicious variation and so fresh and vibrant! It takes minutes to make and is even better made the day before. Thanks so much, MJ, and Happy Thanksgiving!
cranberry and orange is a great combo i must say 🙂
I love the combo! Thanks so much, Priya!
The whole orange!? What an unexpected twist…but with that said I can see how it would work in this recipe. Growing up, we always had the canned cranberry sauce, and I absolutely refused to touch it. It didn’t even look good! But now I’ve discovered the wonders of cranberry sauce, and this sounds like an excellent one. Plus, it’s super easy to make! Almost as easy as opening the can. 🙂
David, we grew up with the canned, jelled cranberry sauce as well except I liked it! I loved the sweet and sour tang with turkey and dressing. Of course, I couldn’t ever go back to eating it now. Using the whole orange seems weird because we always avoid the pith when zesting. But it’s bitter flavor brings a nice balance to the relish. Thanks so much!
a 3 ingredient super easy food processor side dish recipe?!?! You’re speaking my language now! Love this so much, Kelly! Such a vibrant and delicious add to the Thanksgiving table!
Haylie, it’s so easy and so good! And tastes even better if made the day before! Thanks so much!
I always make a fresh whole berry cranberry sauce, and I can’t believe I’ve never made a relish like this! It looks so easy and so delicious, especially with an entire orange in it!
I found it on the back of the bag years ago and the family loves it. I have to make two different sauces every year because we can’t part with either one. Thanks so much, Marcie!
easy to make, fantastic taste
Thanks so much, Cookie Monster!
Honestly, we never had cranberries anything with our turkey (for Christmas) 🙁 This easy version will be my contribution for the whole family this year ! Thank you Kelly !
I wouldn’t eat it with any other meal, Davorka, but it’s a must have with turkey and stuffing! Thanks so much!
Its beautiful and so refreshing. I can’t imagine how good this must be but I am sure it must be pretty addictive!
It’s so vibrant and refreshing. You’d be surprised how much of this I can load up on a spoonful of mashed potatoes and stuffing! 🙂 Thanks so much, Taruna!
The addition of the orange sounds wonderful! I’ve always loved cranberries but I guess I have to being from a state that grows most of the cranberry crop 🙂
Oh that’s cool, Susan! Now I’m googling to see which state that could be. My first guess was wrong, I think. 🙂
Funny, but we never had cranberry sauce with Thanksgiving dinner at our house growing up! I feel like I missed out lol. My stepson wanted the cranberry sauce in the cans this year, but now I think I will make this next year so he can see what REAL cranberry sauce is! Looks delicious!
We had the canned cranberry sauce when I was growing up and I even loved it then! Now we make two cranberry sauces every year, the simple one on the back of the bag and this fresh relish. Thanks so much, Kelly!
I’m fascinated by using the entire orange. SO cool. I can’t wait to give this a try — I always make a cooked cranberry sauce, so this will be new and fun — and I’m certain, delicious! 🙂 ~Valentina
We always have both the cooked cranberry sauce and the fresh one on the holiday table. We love them both! It seems counterintuitive to use the pith, but it works! It adds a hint of bitterness that balances the flavors perfectly. Thanks so much, Valentina!