This 3-ingredient cranberry relish has been a family favorite for generations! It’s sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork.
Guys, I’ve already started my Thanksgiving menu planning. I’m going to throw in some new favorite this year to accompany our regulars.
We’ve been enjoying this Fresh Cranberry Relish at Thanksgiving for as long as I can remember. It wasn’t until recent years attending Thanksgiving dinner at friends homes that I’ve come to realize an ugly truth: Not everyone likes cranberry sauce!
GAH! How can this be, right? I’ll tell you how–> they have never tried this type of cranberry “sauce”. It’s technically a “relish” because the cranberries are not cooked and everything is cold and raw, BUT this stuff is pure gold. Honestly, it’s good enough to eat with a spoon.
It’s perfectly sweet and tangy and absolutely DELICIOUS!! The flavors from the orange zest and the fresh cranberries go perfectly together, and the sugar adds the extra sweetness that the raw cranberries need. And, did I mention it’s only 3 ingredients, and you can make it a week in advance? Can’t get easier than that.
Don’t miss these Thanksgiving staples:
- Best Homemade Rolls
- Easy, No-Fuss Thanksgiving Turkey
- Broccoli Casserole
- Perfect Mashed Potatoes
- Sausage Cranberry Pecan Stuffing
- Sweet Potato Souffle
- Cranberry Fluff Salad
- Apple Cranberry Fruit Salad
- Triple Berry Pie
- Other pie recipes
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This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
- 12 ounce bags fresh cranberries
- 1 orange , with the peel ON
- 1 cup granulated sugar
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Martha says
November 9, 2017 at 6:35 amMake as sweet or tart as your taste allows. My family has been making this for decades. Very pretty too.
Cindy says
November 16, 2017 at 3:09 pmA friend gave me this recipe years ago. I adore it and you are right, I eat leftovers with a spoon!
Jnight4u says
November 19, 2017 at 8:07 pmThis is an old family favorite, I might suggest one addition….that being pineapple, when I grind the cranberries and oranges together I always add pineapple with some of its juice, it gives it a distinctive flavor.
Lauren Allen says
November 20, 2017 at 8:47 amThat sounds amazing! Thanks for the great suggestion!
Jill says
August 12, 2018 at 11:07 amOur family recipe has both pineapple and apple with the orange and cranberry. The original recipe is through the meat grinder which gives it more texture and eye appeal in my opinion. This is my favorite part of Thanksgiving (and other meals) – especially when paired with yam.
Barbie says
November 14, 2018 at 6:53 pmHmm sound yummy maybe I should try that.. Thanks for give me idea for pineapple add to relish
Linda says
November 19, 2017 at 10:31 pmOh the memories this brings back! My mother & I would make this every year together. In fact, it was the first thing we made that officially started the holiday season. She would crank it through an antique meat grinder she had gotten from her mother. When I started making it for my family, I tweaked it just a bit. I added fresh red grape halves and chopped pecans. A total winner ?
Lauren Allen says
November 20, 2017 at 8:45 amThanks so much for sharing–what a special memory. And I love your adaptions!
Lisa says
November 21, 2017 at 10:40 pmLove this recipe!! Taking to a friend’s home for Thanksgiving meal(s). I do love the freshness and tart/sweet taste. I could so easily top vanilla ice cream with this (plus chopped pecans).
Happy Holidays!!
Lauren Allen says
November 22, 2017 at 12:52 pmLisa, thanks so much for sharing! Happy Thanksgiving!
Maria says
November 23, 2017 at 12:17 pmI first learned this recipe from my MIL many years ago. She first zested the orange, then cut away the bitter pith before grinding, and we prefer it that way. She also added 1/2 cup chopped pecans. Yum!
Nadine says
November 4, 2018 at 9:25 pmThe wonderful memories my mom made it every Thanksgiving . I made it last year & so glad I did as it was my last Thanksgiving with my dad. This also freezes well.
Kate C. says
November 9, 2018 at 5:12 pmThis is a great side dish. I have made it in batches for several years, but I add an unpeeled Granny Smith Apple (the green ones) to mine. This also freezes wonderfully well, so I make a big batch and have it frozen in serving sizes to use all summer.
Sue Hennessey says
December 27, 2018 at 1:01 pmI throw in a handful of chopped pecans for a little crunch. I love crunch. Try it and you will always add some chopped pecans
Julie says
April 20, 2019 at 5:53 pmI gave this relish as Christmas gifts
It was a hit!! Now I’m making it for Easter! Easiest recipe EVER!!!