This 3-ingredient Cranberry Relish has been a family favorite for generations! It’s sweet and tangy and perfect paired with Thanksgiving turkey or served with chicken or pork.
In our family there are two groups of people; the gravy lovers and the cranberry lovers. I am the leader of the latter group and I love to serve this cranberry relish on just about everything, but especially on my famous Thanksgiving Turkey!
Guys, I’ve already started my Thanksgiving menu planning. I’m going to throw in some new favorites 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.
What I LOVE about this recipe:
- 3 ingredients. Real, raw ingredients that are packed with flavor!
- 5 minute prep. No cook time! Just throw everything in a food processor and it’s ready to go!
- Sweet and tangy. 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.
Cranberry Relish or Cranberry sauce?
There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it’s more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.
Serve Cranberry Relish on:
You could serve cranberry relish on many things but I particularly recommend:
- Homemade rolls
- Sandwiches (I love to use it in place of mayonnaise)
- Turkey (or other roasted meats)
- Yogurt – stir it into your favorite yogurt
- Waffles – I love to serve it on top of homemade Belgian waffles.
Make ahead, Storing and Freezing Instructions:
To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks.
To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.
More recipes for Fresh Cranberries:
- Cranberry Fluff Salad
- Apple Cranberry Fruit Salad
- Brussels sprouts with cranberries and pecans
- Cranberry Orange Bread
Don’t miss these Thanksgiving staples:
- Broccoli Casserole
- Perfect Mashed Potatoes
- Sweet Potato Souffle
- Cranberry Fluff Salad
- Apple Cranberry Fruit Salad
- Triple Berry Pie
- Other pie recipes
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Fresh Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 orange , with the peel ON
- 1 cup granulated sugar
Instructions
- 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.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2016. Updated with improved photos and instructions October 2019.
Martha says
Make as sweet or tart as your taste allows. My family has been making this for decades. Very pretty too.
Cindy says
A friend gave me this recipe years ago. I adore it and you are right, I eat leftovers with a spoon!
Jnight4u says
This 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
That sounds amazing! Thanks for the great suggestion!
Jill says
Our 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
Hmm sound yummy maybe I should try that.. Thanks for give me idea for pineapple add to relish
Ginnie says
Best recipe ever so easy and also makes a great gift to bring to Thanksgiving or Christmas dinner
Linda says
Oh 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
Thanks so much for sharing–what a special memory. And I love your adaptions!
Lisa says
Love 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
Lisa, thanks so much for sharing! Happy Thanksgiving!
Maria says
I 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
The 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
This 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
I 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
I gave this relish as Christmas gifts
It was a hit!! Now I’m making it for Easter! Easiest recipe EVER!!!