Dessert • Thanksgiving

Cranberry Orange Relish

Name: Cranberry Orange Relish
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8 servings
Ingredients: 12 oz fresh cranberries, rinsed; 1 large navel orange, quartered; 3/4 cup granulated sugar; 1 tsp orange zest; 1 Tbsp orange juice; 1/4 tsp salt; 1/2 cup diced apple; 1/4 cup chopped pecans, optional

Bright no-cook cranberry relish with fresh orange and sugar for a zesty Thanksgiving condiment.

Updated: Nov 9, 2026

⏱ 15 mintotal

8servings

120 kcalper serving

Easylevel

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Why you'll like it

Ready in about 15 min.
Serves 8 — easy to halve or double.
Easy level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Cranberry Orange Relish pulses fresh cranberries, orange, and sugar into a bright no-cook condiment. This Easy recipe takes 15 min and makes 8 servings for the Thanksgiving table.

Helpful guides

Instructions

Step 1

Rinse cranberries and pick out any soft or shriveled berries. Sorting keeps the relish bright and avoids bitter pieces. Drain well and pat dry so the relish does not turn watery.

Step 2

Cut the orange into quarters and remove seeds, leaving the peel on for color and aroma. Small seeds taste bitter when chopped, so check each wedge. Cut quarters into 1 inch chunks.

Step 3

Pulse cranberries and orange chunks in a food processor in 1-second bursts 10 to 12 times until coarsely chopped. Short pulses keep distinct pieces; steady blending makes pink puree. Scrape the bowl once halfway through.

Step 4

Stir in sugar, zest, orange juice, and salt until mixed. The mixture tastes sharp at first and mellows as sugar dissolves. Fold in diced apple and pecans if using.

Step 5

Cover and chill at least 30 minutes or up to 1 day so sugar melts and flavors blend. Chilling softens the raw tart edge. The relish thickens slightly as it rests.

Step 6

Stir before serving and taste for sugar, adding 1 tablespoon more if very tart. Serve chilled in a small bowl. Cool leftovers within 2 hours and refrigerate promptly.

Troubleshooting — fixes, not repeats

If the relish tastes too tart, sugar has not dissolved or more is needed. Rest the full 30 minutes, then add sugar a tablespoon at a time.
If it turns to puree, the processor ran too long. Pulse in short bursts and stop while pieces still look distinct.
If it tastes bitter, orange seeds or too much pith got in. Remove all seeds and use a sweet navel orange rather than a thick-skinned one.
If it looks watery, berries were wet or the relish sat with thawed fruit. Drain fresh berries well and avoid frozen cranberries without thawing and blotting dry.

Make it your way

For variation, add 1/2 teaspoon ground cinnamon or a spoonful of grated ginger for warmth.
Swap apple for diced pear, or stir in 1/3 cup dried cherries for deeper sweetness.
A nut-free version simply skips the pecans.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze up to 2 months in a sealed container; thaw overnight in the refrigerator and stir before serving.

Stir in fresh pecans after thawing so they stay crisp.

FAQ

Can I use frozen cranberries?
Yes. Thaw fully, drain, and pat dry before pulsing. Extra thaw liquid thins the relish, so blot well and chill the full 30 minutes.

Do I peel the orange?
No. The peel adds color and citrus aroma in this classic style. Use a sweet navel orange, remove seeds, and pulse coarsely so peel pieces stay small.

Can I reduce the sugar?
You can cut to 1/2 cup, but the relish will taste quite tart. Add honey a teaspoon at a time after chilling, and serve smaller spoonfuls beside rich meats.