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.
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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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I added some pecans and Grand Marnier and it only enhanced this delicious recipe
I love cranberries, raw (relish), cooked or dried. Just ground and cooked 5#’s and put in freezer. We eat them with krupkaka (swedish potato dumpling) potato sausage, pork and chicken. I also like it with cottage cheese.
re: fresh cranberry relish. I do not have a food processor; would a blender work?
I haven’t tested it personally but it should if you do small batches and pulse carefully.
This is the relish my Mother use to make!!
Love this recipe Cranberry Relish, it’s good by itself too snack on with cheese and walnuts.
Started making this recipe with my mom 60 yrs ago. Our food processor is a old crank meat grinder. We use navel oranges since they are seedless. We make it 1 -2 days before so the flavors blend.
I didn’t measure but used what berries I had, added Myers lemons – pureed with the sweet yummy skin, frozen – from my yard, then sugar to taste. I tried it with some kiwis I pureed and froze this summer plus sugar. Not great. when my navel oranges come ripe on Jan 15, I will puree them for next Turkey day.
I love this recipe; it is so easy & fast & tastes oh so good. To diabetics fyi: I buy Pyure Stevia blend on amazon. It doesn’t spike your blood sugar, tastes just like sugar. Use 1/2 the amt. of sugar in this or any other recipe calling for sugar.
The only difference between this amazing recipe and my family’s recipe is lemon Jello.
We cut the sugar to 1/4 to 1/3 cup and after the 3 ingredients have been processed, the ingredients are mixed into jello that is about 30% set into form (no longer a watery form but still not gelatinous).
After mixing into jello it needs to cure for another couple hours and wha-la!
I know it’s no longer raw ingredients with the jello twist…but it’s still amazing.
Now I want to try it without the jello!
i left out the orange rind and it is still delicious! it was a little sweet for me so next time i would do a little less sugar. thank you!