Fresh cranberry relish is an easy, no-cook side dish that lets the bright flavor of the fruit shine through. Only 4 ingredients, and ready in minutes!
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This is my mom's recipe for fresh cranberry relish and it is always my favorite thing on the table for every holiday meal. Yes. Out of EVERYTHING it is my FAVORITE! I just can't get enough of it and I want a double batch to have leftovers for at least a week!
Fresh cranberries keep their texture and tartness, oranges add sweetness and floral notes, the walnuts bring a light crunch and richness, and there's only a little bit of sugar. It's a magical combination and amazingly simple.
No-cook fresh cranberry relish captures the flavors of cranberries and oranges at the peak of their season. It's a simple recipe that brings something fresh and wholesome to the table in colder months and can be used in many ways. (See my suggestions below.) Don't save it just for the holidays!
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Fresh cranberry relish is quick, easy and full of bright flavors!
- Quick prep: Just chop the oranges and cranberries in the food processor.
- Ready in 15 minutes!
- Low in sugar, usually less than ¼ cup.
- No cooking, so the flavors of the fresh fruit shine through!
- It's gluten free, dairy free, vegetarian and vegan!
- You can make it up to three days ahead!
Ingredients you'll need
You only need 4 ingredients to make this magical sweet-tart celebration of cranberry love!
- Fresh cranberries: Look for cranberries that are smooth and firm, discard any smooshy or wrinkly ones.
- Orange: We'll use one orange, including the zest, for sweetness and brightness.
- Chopped walnuts: I love the creamy, rich note that walnuts add along with a subtle crunch.
- Granulated sugar: We need just a little sugar to mellow out the tartness and let the fruit macerate so the juices will start flowing. The sugar will also act as a bit of a preservative to help our relish last longer in the refrigerator.
How to make fresh cranberry relish
Step 1: Zest and "supreme" the orange
Use a microplane grater to zest the orange and set aside.
How to "supreme" an orange
Cut off the very top and bottom of the orange, then peel it all the way around, ensuring that there is no white pith remaining.
Place the orange so that a flat side is on a cutting board. With a small paring knife, remove the flesh of the orange wedges, leaving the membrane in between each behind. (Don't discard the orange yet! We still need it!)
Step 3: Chop the cranberries and orange wedges
Add the fresh cranberries and the orange wedges to a food processor. Squeeze the juice from the remaining 'core' of the orange over the fruit and pulse until the texture looks like pickle relish.
Step 4: Mix ingredients together and let the fruit macerate
Transfer the cranberry orange mixture to a bowl, add the chopped walnuts, orange zest, 2 tablespoons of sugar, and stir. Allow to stand for 10 minutes, then stir, taste and add more sugar if necessary. I usually end up needing about 3 tablespoons total.
Fresh cranberry relish tips and substitutions
- It's important to let the fruit macerate a bit before serving, but what does that mean? When the sugar hits the fresh fruit, it starts to release juices. This is macerating! We want to give those juices and the sugar time to meld together so the sweetness is perfectly balanced.
- You can use walnut halves and chop them, or pre-chopped walnuts. If using pre-chopped, you may want to chop them a little bit more to ensure that they aren't too big so the size and texture aligns with the cranberries.
- If you don't have walnuts or don't like them, substitute pecans.
- Can you just peel the orange and then put the whole thing in the food processor without "supreming" it? Yes, you can, my mom does this. But you'll have to plan to pick out the membrane of the orange before you mix in the other ingredients. The membrane is bitter and has an unpleasant texture so we want to be sure to remove it.
Storage and make ahead
- You can make fresh cranberry orange relish up to 3 days ahead, making it an excellent choice for the holidays. It actually tastes better the longer it sits!
- Store in an airtight container in the refrigerator for up to two weeks.
- To freeze, place in a freezer safe container or ziptop bag for 2-3 months. Once thawed in the refrigerator, the texture might be slightly different, but it will taste great!
Ways to use fresh cranberry relish
Aside from being a part of your Thanksgiving and Christmas meal, you can use fresh cranberry orange relish in many ways throughout the season.
- Side dish at Thanksgiving and Christmas—or anytime!
- Stir into oatmeal or other hot cereals for breakfast.
- Use in place of jam or jelly.
- Spread on sandwiches.
- Add to cheese and charcuterie plates.
- Put it on top of baked brie.
More cranberry recipes
Both fresh and dried cranberries are delicious throughout the holiday season. Try one of these ideas!
- Kale Salad with Cranberries, Apples and Pecans looks so festive on the table and makes a great side dish or a light lunch.
- Cranberry Pecan Dark Chocolate Bark is a sweet treat with sophisticated flavors (flaky sea salt) that will zhuzh up your Christmas cookie tray.
Recipe
Fresh Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 orange
- ¼ cup chopped walnuts
- 2-4 tablespoon granulated sugar
Instructions
- Use a microplane grater to zest the orange and set aside.
- Cut off the very top and bottom of the orange, then peel it all the way around, ensuring that there is no white pith remaining. Place the orange so that a flat side is on a cutting board. With a small paring knife, remove the flesh of the orange wedges, leaving the membrane in between each behind. (Don't discard the orange yet! We still need it!)
- Add the fresh cranberries and the orange wedges to a food processor. Squeeze the juice from the remaining 'core' of the orange over the fruit and pulse until the texture looks like pickle relish.
- Transfer the cranberry orange mixture to a bowl, add the chopped walnuts, orange zest, 2 tablespoons of sugar, and stir. Allow to stand for 10 minutes, then stir, taste and add more sugar if necessary. I usually end up needing about 3 tablespoons total.
Notes
- It's important to let the fruit macerate a bit before serving, but what does that mean? When the sugar hits the fresh fruit, it starts to release juices. This is macerating! We want to give those juices and the sugar time to meld together so the sweetness is perfectly balanced.
- You can use walnut halves and chop them, or pre-chopped walnuts. If using pre-chopped, you may want to chop them a little bit more to ensure that they aren't too big and the size and texture aligns with the cranberries.
- If you don't have walnuts or don't like them, substitute pecans.
- Can you just peel the orange and then put the whole thing in the food processor without "supreming" it? Yes, you can, my mom does this. But you'll have to plan to pick out the membrane of the orange before you mix in the other ingredients. The membrane is bitter and has an unpleasant texture so we want to be sure to remove it.
- Make up to 3 days ahead. Store in an airtight container in the refrigerator for up to two weeks.
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