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This cranberry orange relish transforms fresh cranberries into a bright, zingy condiment that cuts through rich holiday meals with its perfect balance of sweet and tart flavors. The beauty lies in its simplicity—just three ingredients and no cooking required.
I first made this relish when I was desperate for a last-minute Thanksgiving side dish, and it's now requested at every family gathering. My mother-in-law even asks me to make extra so she can take some home.
Ingredients
- Fresh cranberries they provide the signature tart flavor and beautiful ruby color. Look for firm berries with no soft spots.
- Whole orange using the entire orange including the peel adds incredible flavor depth and natural sweetness. Choose an organic orange if possible since you'll be eating the peel.
- Granulated sugar balances the tartness of cranberries. Feel free to adjust according to your sweetness preference.
Step-by-Step Instructions
- Prepare Ingredients
- Rinse the cranberries thoroughly and pick through them to remove any stems or soft berries. Quarter the orange and remove any visible seeds, but keep the peel intact as it provides essential oils and flavor.
- Process
- Add both cranberries and orange quarters to your food processor. Pulse in short bursts until everything is finely chopped but still has texture. You want small pieces, not a smooth puree. This usually takes about 8 to 10 pulses, scraping down the sides occasionally.
- Mix With Sweetener
- Transfer the chopped mixture to a bowl and stir in the sugar thoroughly. The sugar will begin dissolving almost immediately. Take a small taste and adjust sweetness if needed—some cranberries are more tart than others.
- Rest And Develop Flavors
- Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the sugar to fully dissolve and the flavors to meld beautifully.
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The orange peel is my secret weapon in this recipe. Many people discard it, but those essential oils in the zest create that distinctive aromatic quality that makes guests ask for my recipe. I once tried making it without the peel and my daughter immediately noticed something was missing.
Storage And Shelf Life
This relish keeps beautifully in the refrigerator for up to two weeks in an airtight container. The flavors actually deepen and improve after a day or two. You can also freeze portions in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator before serving.
Creative Serving Ideas
While traditional alongside turkey, this versatile relish works wonderfully in many other applications. Spoon it over cream cheese with crackers for an instant appetizer. Stir it into plain yogurt for a breakfast treat. Use as a condiment on turkey sandwiches or serve alongside pork tenderloin for weeknight dinners. It also makes a surprising and delicious topping for vanilla ice cream.
Flavor Variations
The basic recipe is perfect as is, but you can customize it to create your own signature version. Add a handful of toasted pecans or walnuts for crunch. Include half an apple for natural sweetness. Stir in a teaspoon of fresh ginger for warmth or a splash of Grand Marnier for sophistication. A pinch of cinnamon or a few fresh mint leaves can also transform the flavor profile.
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Recipe FAQs
- → How far in advance can I make cranberry orange relish?
You can make cranberry orange relish up to 5 days in advance. In fact, preparing it 1-2 days ahead is recommended as the flavors continue to develop and deepen over time. Store it in an airtight container in the refrigerator.
- → Can I freeze cranberry orange relish?
Yes, cranberry orange relish freezes exceptionally well. Store it in airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- → How can I adjust the sweetness of the relish?
Start with the recommended 3/4 cup of sugar, then taste and adjust. For a sweeter relish, add more sugar in small increments (1-2 tablespoons at a time). For a more tart version, reduce the sugar. You can also use honey or maple syrup as alternative sweeteners.
- → What can I use instead of a food processor?
If you don't have a food processor, you can use a blender on pulse setting, being careful not to over-process. For a more rustic texture, finely chop the cranberries and orange by hand using a sharp knife. A meat grinder on a coarse setting also works well.
- → What are some creative ways to use leftover cranberry orange relish?
Beyond serving as a side dish, use leftover relish as a spread on turkey sandwiches, stirred into plain yogurt or oatmeal, spooned over vanilla ice cream, blended into smoothies, as a topping for pancakes or waffles, or mixed into muffin batter for a flavor burst.
- → Should I peel the orange before adding it to the relish?
No, the orange should remain unpeeled. The zest in the peel provides essential oils and flavor that define the relish's bright character. Just be sure to quarter and remove any seeds from the orange before processing.