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The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork.
Looking for more Thanksgiving recipes? Don't miss my Thanksgiving Turkey or Turkey Breast (for a smaller group), Homemade Dinner Rolls, Thanksgiving Stuffing, Green Bean Casserole, or Sweet Potato Casserole!
It's not Thanksgiving at our house without Cranberry Relish
It wasn't until I was an adult that I learned some people don't like cranberry condiments paired with their turkey. What?! Then I'm convinced they haven't tried this fresh, uncooked cranberry sauce. I'm just obsessed with the fresh citrus flavor of this cranberry relish and I love how easy it is to make; no cooking required and it will keep in the fridge for days if you want to make it in advanced.
I also love a delicious, traditional cooked cranberry sauce as well, but if I had to choose between the two, fresh cranberry relish wins every time. It makes great leftovers too, smothered on leftover homemade rolls with leftover turkey meat.
Make sure to give yourself a stress-free Thanksgiving by checking out all of my Make-Ahead Thanksgiving recipes and my go-to Thanksgiving Menu!
Cranberry Relish vs Cranberry Sauce?
Cranberry Relish is made from uncooked, raw ingredients blended in a food processor. It tastes fresh and tart. Cranberry Sauce is the traditional sauce that is cooked on the stove, thicker, and often much sweeter. They are both delicious, it really just comes down to personal preference.
How to make Cranberry Relish:
Combine: Slice the two ends of the orange, just until you see the flesh. Leave the rest of the skin on and cut orange into 8 wedges. Add orange wedges, fresh cranberries, and sugar to food processor and pulse until smooth and no large chunks remain. Pour into an airtight container and refrigerate for at least one hour before serving.
Serve Cranberry Relish On:
- Turkey
- Chicken
- Pork tenderloin
- Homemade Rolls
- Spread on Sandwiches or Wraps instead of mayonnaise
- Yogurt – stir it into plain greek yogurt
- Belgian Waffles
Make Ahead and Freezing Instructions:
To Make-Ahead: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Store in a freezer safe container and freeze for 2-3 months. Thaw completely in the fridge before using.
Have leftover fresh Cranberries? Make:
- Cranberry Fluff Salad
- Cranberry Orange Muffins
- Cranberry Orange Bread
- Cranberry Sauce
- Cranberry Orange Scones
- Apple Cranberry Fruit Salad
Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 orange, , peel ON
- 1 cup granulated sugar
Instructions
- Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin on the orange and slice into 8 wedges.
- Add fresh cranberries, orange wedges and sugar to a food processor and process until smooth (or until no large chunks remain).
- Refrigerate for at least 1 hour before serving (or up to 1-2 weeks). Serve over turkey, chicken, pork loin etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2016. Updated October 2019 and November 2024.
I gave this relish as Christmas gifts
It was a hit!! Now I’m making it for Easter! Easiest recipe EVER!!!
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
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.
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.
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!
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!!
Lisa, thanks so much for sharing! Happy Thanksgiving!
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 ?
Thanks so much for sharing–what a special memory. And I love your adaptions!
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.
That sounds amazing! Thanks for the great suggestion!
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.
Hmm sound yummy maybe I should try that.. Thanks for give me idea for pineapple add to relish
Best recipe ever so easy and also makes a great gift to bring to Thanksgiving or Christmas dinner
A friend gave me this recipe years ago. I adore it and you are right, I eat leftovers with a spoon!
Make as sweet or tart as your taste allows. My family has been making this for decades. Very pretty too.