Name: Easy Cranberry Orange Relish
Prep time: 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 oz fresh cranberries; 1 whole orange (with peel, seeds removed); 1/2 to 3/4 cup granulated sugar (to taste); Optional: 1/4 cup chopped walnuts or pecans; Optional: 1/4 tsp ground cinnamon or ginger

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This easy cranberry orange relish is a fresh, zesty, no-cook side dish that brings vibrant flavor and color to any holiday table. I love how it comes together in just a few minutes using simple, wholesome ingredients. It’s the perfect combination of tart, sweet, and citrusy brightness.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick and requires no cooking at all. I just toss everything into a food processor, and it’s done. The balance of tart cranberries with sweet oranges (peel and all) gives this relish a unique, punchy flavor that pairs beautifully with roasted meats, especially turkey. I also like that it’s make-ahead friendly, which takes stress out of holiday prep. Easy Cranberry Orange Relish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cranberries
Whole orange (with peel, seeds removed)
Granulated sugar
Optional: chopped walnuts or pecans for texture
Optional: cinnamon or ginger for a warm spice twist

Directions

I wash the cranberries and slice the orange into chunks, removing any seeds but keeping the peel.
I add the cranberries and orange to a food processor.
I pulse until everything is finely chopped but not pureed — I like it chunky.
I stir in the sugar and taste — sometimes I add a bit more if I want it sweeter.
I cover and refrigerate the relish for at least an hour to let the flavors meld.

Servings and timing

This recipe makes about 2 to 2½ cups of relish, enough to serve 6 to 8 people. It takes me 5 minutes to prepare, plus at least 1 hour of chilling time before serving.

Variations

Sometimes I stir in a handful of chopped nuts like pecans or walnuts for crunch. If I want a spiced version, I add a pinch of cinnamon or ground ginger. For a naturally sweet twist, I’ve replaced the sugar with maple syrup or honey.

storage/reheating

I store the cranberry orange relish in an airtight container in the refrigerator for up to 5 days. Since it’s a fresh, uncooked dish, I never reheat it — I always serve it chilled or at room temperature. It actually tastes even better the next day after the flavors have blended. Easy Cranberry Orange Relish

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I’ve used frozen cranberries many times. I just thaw them first and drain any excess liquid before processing.

Do I have to use the orange peel?

I always include the peel because it adds bold citrus flavor and natural oils. But if I want a milder taste, I peel half the orange and leave the other half intact.

Can I make this ahead of time?

Absolutely. I usually make it a day or two in advance and let it chill — it only gets better as it sits.

How sweet is this relish?

It’s sweet-tart. I usually start with less sugar and adjust to taste after blending. Some oranges are sweeter than others, so I taste before adding more.

Can I freeze cranberry orange relish?

Yes, I freeze it in an airtight container for up to a month. I let it thaw overnight in the fridge before serving. The texture softens slightly, but the flavor stays bright and delicious.

Conclusion

This easy cranberry orange relish has become a staple on my holiday table. I love how simple it is to prepare and how much flavor it delivers with just a few ingredients. It’s fresh, tangy, and vibrant — the perfect complement to rich, savory dishes. I always make extra because everyone ends up asking for seconds.