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!

A clear glass bowl of fresh cranberry relish with an orange slice on top.

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:

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Recipe

4.99 from 870 votes

Fresh Cranberry Relish

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

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Author Lauren Allen

Course Side Dish

Cuisine American

Servings 3 cups

Calories 330

Prep 5

Total 5

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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.