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's not Thanksgiving at our house without Cranberry RelishIt 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
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Recipe
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
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I originally shared this recipe November 2016. Updated October 2019 and November 2024.
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thank you for posting this, I lost my recipe of it in my last move. The only thing that I would add is that I make it at least a day in advance so the sugar can work its magic.
just like my mom’s I am 68 lost her recipe
I add walnuts to it too:)
Can I use frozen cranberries?
Yes, sure!
I feel the peel makes it taste bitter.
I agree
I love the tangy taste along with stuffing!
I don’t like the bitter taste from the pith of the orange. To solve that problem I zest the orange then peel it. I then use the zest and meat of the orange instead of the WHOLE orange.
I am 77 years old and have eaten this my entire life. Now my granddaughters help in the annual tradition of making it. We use an old meat grinder and they fight over who gets to turn the handle. Some gets sent home with them and I hoard the rest!
I’m 58 years old Have been making it since I was 6 years old But we added in and Red delicious Apple
Can this be canned in a water bath?
I’m not sure–I’d consult a safe canning website.
I love this recipe, and if you wish to make it when fresh cranberry’s are out of season you can use a can of chunky cranberry sauce and 1/3!cup of sugar and it tastes awesome as well