Cranberry Relish Recipe
Pulsing raw cranberries with a whole orange, peel and all, releases the fruit's natural pectin and citrus oils without any cooking, so the relish keeps its bright, tart snap instead of turning into a jammy sauce. A short rest in the fridge lets the sugar dissolve and the flavors settle without dulling the color.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 10
Ingredients
- 12 oz fresh cranberries
- 1 medium navel orange, quartered and seeded, unpeeled
- 3/4 cup granulated sugar
- 1/2 cup walnuts or pecans, toasted and chopped (optional)
- 1 tsp orange zest, finely grated
Nutrition per serving
- Calories
- 154
- Protein
- 1g
- Carbs
- 32g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Rinse the cranberries and discard any soft or shriveled ones. Pat dry.
- 2Cut the orange into quarters and pick out any visible seeds, but leave the peel on.
- 3Add the cranberries and orange quarters to a food processor. Pulse in short bursts, 10 to 15 times, until the mixture is finely chopped but not pureed to mush; scrape down the sides once or twice as needed.
- 4Transfer the mixture to a bowl and stir in the sugar and orange zest until the sugar is evenly distributed.
- 5Fold in the toasted nuts, if using.
- 6Cover and refrigerate for at least 2 hours, and up to overnight, to let the flavors meld and the sugar fully dissolve.
- 7Stir well before serving; taste and add up to 2 tablespoons more sugar if the relish tastes too tart.
Tips & variations
- Leaving the orange peel in is what gives this relish its slightly bitter, aromatic edge; if that's not wanted, peel the orange first but expect a milder, sweeter result.
- Swap up to half the sugar for maple syrup or honey for a less sharp sweetness, added after processing since liquid sweeteners can make the mixture too wet if pulsed with the fruit.
- Add a diced apple or a handful of chopped dried cranberries for extra texture.
- A tablespoon of grated fresh ginger or a splash of orange liqueur stirred in after processing adds warmth without cooking anything.
Storage & reheating
Store the relish in an airtight container in the refrigerator for up to 10 days; it needs no reheating and is served cold or at room temperature. It also freezes well for up to 2 months in a freezer-safe container, thaw overnight in the fridge and stir before serving.
Tips from the Tulo kitchen
- Fresh cranberries work best; if using frozen, thaw and drain them well first or the relish turns watery.
- Make it a day or two ahead of a holiday meal, the flavor actually improves after 24 hours in the fridge.
FAQ
Can I use frozen cranberries instead of fresh?
Yes, but thaw them completely and drain off the excess liquid before processing, otherwise the relish will be noticeably runnier.
Is cranberry relish the same as cranberry sauce?
No. Cranberry sauce is cooked down until the berries break apart into a smooth, jam-like texture, while relish is made from raw, finely chopped fruit and stays chunky and fresh-tasting.
How far ahead can I make cranberry relish?
It can be made up to 3 days ahead; the texture and flavor actually improve after the first day as the sugar fully dissolves and the flavors meld.
Why does my relish taste bitter?
That bitterness usually comes from the orange pith or peel; using a thin-skinned navel orange and removing any large seeds helps keep the bitterness mild and balanced.