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I’ve become famous for my easy cranberry sauce, but sometimes you want to change things up with a new holiday recipe. Enter this cranberry relish.
It’s quite possibly the easiest side dish you can make!
There’s no cooking required, so if you need to save some stovetop space for other recipes, this is the recipe to keep in your back pocket. You can make it a day in advance to save yourself some effort on a big holiday.
I’ve tested it with various amounts of sweetener and spices over the past few weeks, so I’m confident you’ll love it.
Cranberry Relish Recipe Ingredients
Here’s what you’ll need:
- Fresh cranberries. Cranberries are often sold in 12-ounce bags during the holiday season, so that’s what this recipe calls for. Remove any soft or bruised cranberries that you see before getting started.
- Orange. Shop for a navel orange (without seeds) so you won’t have to pick them out as part of your prep work. You don’t even need to peel the orange, so it’s pretty quick to work with!
- Apple. This adds sweetness, so I recommend using a sweeter variety, such as Fuji, Gala, or Honeycrisp.
- Maple Syrup. This natural sweetener pairs well with Fall flavors and is easily distributed in the relish. If you need to use another sweetener, brown sugar would probably be the most similar swap, flavor-wise.
- Cloves. Ground cloves add a hint of spice, giving this relish a comforting holiday taste.
- Pecans. These are optional, but they add a satisfying crunch.
How to Make Orange Cranberry Relish
Step 1:
Start by preparing the navel orange. It may sound surprising, but you won’t need to remove the orange rind for this recipe. The orange zest adds tons of flavor!
I cut off the orange ends (you can see what I sliced off below) before slicing, but traditional relish recipes don’t always do this. However, traditional versions are also made with a grinder, which I don’t own. So, we are improvising!
Detoxinista Tip
If you’re nervous about adding the whole orange, you can zest it and remove the peel. But adding the whole orange is easier, and the relish turns out delicious this way.
Step 2:
Remove the core and seeds from the apple. You don’t need to dice the apple; just a few chunks will do.
Rinse the cranberries and remove any berries that look soft or mushy. Add them to the bowl of a food processor fitted with an S-blade, along with the orange and apple slices. Season with the cloves and maple syrup, then secure the lid.
Pulse the mixture several times until the fruits are broken down into very small pieces. Be careful not to over-process, or you’ll end up with mush. With that being said, you are in control of the final texture.
If you want it to have a runnier texture, keep processing!
Step 3:
Give the relish a stir, then add in the pecans and secure the lid one more time. Pulse again, until the nuts have broken down and are evenly distributed throughout the relish.
Transfer this cranberry orange relish and any extra juices to an airtight container and store it in the refrigerator until you’re ready to serve.
How to Serve Cranberry Relish
This dish can be served as a side dish with the rest of your holiday meal, just like you would serve cranberry sauce. It pairs well with roast turkey or ham, as well as sweet potatoes, green beans, and mashed potatoes.
Grab a forkful of relish with a bite of something savory for the ultimate flavor experience. I love the sweet and salty combo! You can also spoon it onto salads or into sandwiches and wraps when you’re reheating leftovers.
How to Store Fresh Cranberry Relish
You can prepare this recipe up to 5 days in advance if necessary. Store it in an airtight container in the refrigerator until you’re ready to serve. (It can be served chilled!)
Can you Freeze Cranberry Relish?
This is not the type of recipe I’d recommend freezing. Apples and oranges may have a less appealing texture when they thaw after being frozen.
Orange Cranberry Relish
Ingredients
- 1 medium navel orange
- 1 medium apple
- 12 ounces fresh cranberries
- ½ cup maple syrup
- ⅛ teaspoon ground cloves
- ½ cup pecans or walnuts (optional; for crunch)
Instructions
- Slice the top and bottom from the orange, then cut into 8 wedges. Do not remove the peel. (See photos for reference.) Remove the core and seeds from the apple, then cut it into chunks.
- Add the fresh cranberries, apple chunks, orange wedges, maple syrup, and ground cloves to the bowl of a 12-cup food processor fitted with an S-blade. Secure the lid and pulse several times until the fruit is chopped into small pieces. You are in charge; leave the texture as chunky or smooth as you prefer!
- For added crunch, remove the lid and add the pecans or walnuts. Secure the lid again and pulse until the nuts have broken down into small pieces. Taste the relish and adjust any seasoning as needed. You can add extra spices, like cinnamon or fresh ginger, if you like.
- Transfer the mixture to an airtight container and store it in the fridge for at least 1 hour to chill. The flavor will become even better as it marinates. Cranberry relish can be prepared up to 5 days in advance and stored in the fridge, so feel free to make this ahead of time for a holiday meal. Stir well before serving again.
Notes
Nutrition
More Recipes to Try
- Leftover Cranberry Sauce Crumble Bars
- Cranberry Vinaigrette
- Sweet Potato Brownies
- Instant Pot Mashed Potatoes
If you try this Cranberry Relish recipe, please leave a comment and star rating below. I’d love to hear what you think!
