Easy Cranberry Orange Relish Recipe

If you’re looking for a quick, vibrant side that shines on your holiday table, you’re going to love this Easy Cranberry Orange Relish Recipe. It’s fresh, zesty, and has just the right balance of tart and sweet that makes it a total crowd-pleaser. I first tried a version of this from my grandma’s kitchen, and honestly, it’s become a staple for Thanksgiving and Christmas in my family ever since. Stick around—I’ll share everything you need to nail this simple recipe and some pro tips so it turns out perfectly every time.

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Ingredients You’ll Need

The magic behind this Easy Cranberry Orange Relish Recipe lies in using fresh, whole fruits that pack so much flavor. Simple ingredients, but if you pick ripe apples and a juicy orange, you’re halfway to a relish that’s bursting with fresh zest and natural sweetness.

• Fresh Cranberries: Look for firm, bright berries without any wrinkles or soft spots; washing them well is key for the freshest flavor.
• Small Navel Orange: Use the whole fruit, peel and all, since the zest adds that beautiful citrus punch—just chop it into chunks for pulsing.
• Granny Smith Apple: This apple’s tartness complements the cranberries perfectly, and its firm texture adds a lovely bit of crunch.
• Granulated Sugar: Balances out the tartness from the cranberries and orange; you can tweak this a bit depending on your sweetness preference.
• Ground Cinnamon (Optional): Adds a warm note that makes this even more festive—I usually add a pinch if serving for holiday dinners.

Variations

One of the things I adore about this Easy Cranberry Orange Relish Recipe is how easy it is to personalize. Whether you want to play up the spice, make it more tropical, or even turn it vegan-friendly by adjusting the sugar type, it’s totally adaptable.

• Add Fresh Ginger: I think adding a teaspoon of grated fresh ginger brings a lovely zing that pairs perfectly with the citrus.
• Swap Sugar for Honey or Maple Syrup: For a natural sweetener alternative, especially if you prefer less refined sugar, these work great and add their own subtle flavors.
• Include Nuts or Seeds: Toasted walnuts or pecans stirred in just before serving add an unexpected crunch that my family loves.
• Make It Vegan & Refined Sugar-Free: Use coconut sugar or date syrup instead of granulated sugar to keep it wholesome and allergy-friendly.

How to Make Easy Cranberry Orange Relish Recipe

Step 1: Coarsely Chop the Cranberries

Start by dumping those fresh cranberries into your food processor. Don’t overdo it here—you want them chopped but still with some bite, not turned into cranberry mush. I usually pulse about 20 times, checking in between so you get a chunky texture but nothing too chunky. This texture is what gives the relish that vibrant, fresh feel.

Step 2: Pulse the Orange Chunks

Add the peeled and chunked orange to the food processor next. Since you’re including the peel, this step results in a lovely, slightly mushy texture but with little flecks of zest throughout. I hit the pulse button 20 to 30 times here. The orange brings a bright citrus pop that livens up the whole relish.

Step 3: Chop the Apple

Throw the quartered Granny Smith apple into the processor. You want the apple small and finely chopped, but not pureed, so again, about 20 to 30 pulses. You may need to scrape the sides down once halfway through to make sure everything chops evenly. The apple adds a fresh crunch and balances the tartness from the cranberries perfectly.

Step 4: Mix Everything and Sweeten

Transfer all those chopped fruits into a mixing bowl. Stir in the granulated sugar and, if you’re using it, the cinnamon. The sugar helps cut the tartness, making this relish irresistible. Cover the bowl tightly and pop it in the fridge. Let it rest for at least an hour so the flavors can really meld together—you’ll find it tastes so much better after chilling.

How to Serve Easy Cranberry Orange Relish Recipe

Garnishes

I love topping this relish with a few extra whole cranberries or bright orange zest curls just before serving—it adds a pop of color and extra festive flair. Fresh chopped mint can also be a surprising but refreshing touch if you want to experiment.

Side Dishes

This relish goes hand in hand with roasted turkey or baked ham, and I also serve it alongside mashed potatoes and green beans for a full holiday spread. It’s the perfect bright contrast to heavier dishes, balancing the meal beautifully.

Creative Ways to Present

For a special occasion, try serving this Easy Cranberry Orange Relish Recipe in a hollowed-out mini pumpkin or alongside a selection of cheeses and crackers on a festive holiday board. It livens up your presentation and gets everyone excited about this simple side.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where the relish stays fresh for up to three days. The flavors keep melding, and it actually tastes even better on day two or three, making it a great make-ahead recipe with little fuss.

Freezing

Freezing isn’t my preferred method for this relish since the fresh fruit texture changes after thawing, but if you do freeze it, wrap it tightly in plastic wrap and store in a freezer-safe container for up to a month. Thaw overnight in the fridge before serving.

Reheating

I usually serve this relish cold or at room temperature, so reheating isn’t necessary. However, if you want to warm it slightly, gently heat it in a small saucepan on low for a few minutes—just be careful not to cook it down or lose that fresh fruit brightness.

FAQs

Final Thoughts

Making this Easy Cranberry Orange Relish Recipe always brings a little bit of joy to my kitchen, partly because it’s so fuss-free and partly because of how fresh and bright it tastes. It’s one of those recipes you’ll make year after year, impressing guests without all the hassle. I can’t wait for you to try it and see how it livens up your holiday table just like it did in mine. Trust me, once you make it, this relish will become a beloved tradition in your home too!

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