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, Homemade Dinner Rolls, Thanksgiving Stuffing, 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
Follow me for more great recipes
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
Follow Me
I originally shared this recipe November 2016. Updated October 2019 and November 2024.
This post contains affiliate links.
I made this 2 days earlier for thanksgiving as I’ve never tried cranberry relish before. I was disappointed the orange was overpowering and I hardly taste the cranberries. I left some of the peel out afraid the pith would make it bitter. Not sure what went wrong, I really wanted to like it ☹️
I’m sorry you didn’t like it! Did you add the sugar? Maybe your oranges weren’t very sweet? I make this several times a year and never have a problem.
I love this relish! It’s so fresh and tart:)
Thanks!!
With supermarket oranges that have a lot of pith, I like to peel the oranges and scrape away part of the pith before tossing peels and sections into the processor. Also I’ve started adding just a splash of Grand Marnier — not the way my mama did it, but it’s gooood… 😉
I have made this recipe for over 20 years and I also add 1/4 of a red onion. It’s always a hit!
I have made this recipe for years, except I add one cup pecans.
You don’t cook the fresh cranberries?
No, this is a cranberry “relish”, not a cooked cranberry sauce (and I think it’s way better!)
Very easy and delicious! I added more cranberries to change the balance of the orange:cranberry which was opposite of what I was hoping. Added chopped pecans and a little Cointreau.
I haven’t made this Cranberry sauce yet but I’m not real good on the kitchen, so I’m wondering if brown sugar can be used. Thanks Happy Thanksgiving
I think it would be okay, but it will be a little discolored/brown.
Is there any way to preserve it besides freezing?
It will keep in the fridge for 1-2 weeks.
I hve been making this for years using my grandmother’s meat grinder! Works perfectly and even if you don’t have a food processor, you can still enjoy it.
Very good, easy to make a real treat thank you. Deserves a five.