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
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.