3-Ingredient Cranberry Orange Relish (No-Cook Thanksgiving Side) 

Do you grab the can of cranberry sauce every Thanksgiving, or are you a make-it-from-scratch kind of family? This year I wanted something fresh on the table, so I started flipping through my vintage cookbooks and found this cranberry orange relish in The American-International Encyclopedia Cookbook from 1972. It takes just 3 ingredients (fresh cranberries, oranges, and sugar) and there’s no cooking at all!

Cranberry orange relish is a raw, chunky side made by pulsing whole cranberries and oranges, peel and all, in a food processor and stirring in sugar. The original recipe was pretty short on details, so I read between the lines and cut the rind into bite-sized pieces first so everything chopped up evenly. The result is tart, sweet, and bright, and it’s a perfect make-ahead Thanksgiving side because it only gets better after a night in the fridge.

Quick Facts

• Total ingredients: 3 (fresh cranberries, oranges, sugar)
• Prep time: About 20 minutes
• Cook time: None! It’s a no-cook recipe.
• Chill time: At least 2 hours, but overnight is best (the original just says “chill”)
• Yield: 4 to 6 cups, about 16 to 24 servings
• Equipment: Food processor
• Flavor: Tart, sweet, and bright with a little zing from the orange peel
• Texture: Chunky and fresh, not smooth like canned cranberry sauce
• Frozen cranberries: Yes, they work. Let them thaw a bit first.
• Less sweet option: Start with 1 1/2 cups sugar and add more to taste.
• Make ahead: Up to 1 week in a covered container in the fridge
• Freezer friendly: Yes, for up to 3 months. Thaw overnight in the fridge and give it a stir.
• Dietary notes: Naturally vegan and gluten-free
• Best for: Thanksgiving, Christmas dinner, Friendsgiving, and holiday potlucks
• Recipe source: The American-International Encyclopedia Cookbook (1972)

What Each Ingredient Does

With only 3 ingredients, every one counts! Here’s what each one does.

• Fresh Cranberries: Cranberries bring the bold, tart flavor everyone expects at Thanksgiving. Their natural pectin helps the relish thicken as it chills. Frozen cranberries work too, just thaw them a little first.
• Oranges: Oranges add sweetness and bright citrus flavor, and you use the whole thing, peel and all! The rind gives the relish its fresh zip. I like navel oranges because they’re usually seedless.
• Sugar: Sugar balances the tart cranberries and the slight bite of the orange peel. As it chills, it pulls out the fruit juices and makes a light syrup. Want it less sweet? Start with 1 1/2 cups.

Tips for Success

These little tricks make this easy recipe even easier!

• Pulse, don’t blend. Use short pulses in your food processor so the relish stays chunky. If you let it run, you’ll end up with a cranberry smoothie.
• Work in batches. 4 cups of cranberries plus 2 oranges is a lot for most food processors. Doing it in 2 or 3 batches gives you a more even chop.
• Sort your cranberries. Give them a quick rinse and toss any that are soft, shriveled, or mushy. Stems love to hide in there too!
• Make it a day ahead. The flavors blend, and the sugar turns syrupy overnight. It’s one less thing to do on Thanksgiving Day.
• Taste after chilling. The relish mellows as it sits, so give it a taste before serving. Add a little more sugar if it’s still too tart for you.
• Stir before serving. The juices settle to the bottom while it chills. A quick stir brings it all back together.
• Use a glass bowl. Cranberries can stain plastic containers, so glass or ceramic keeps your dishes looking nice.
• Get creative with serving. It’s great next to turkey or ham, but try it spooned over cream cheese with crackers for an easy holiday appetizer. It’s also delicious on a turkey sandwich!

Why You’ll Love Cranberry Orange Relish

• Just 3 ingredients. Cranberries, oranges, and sugar. That’s it! You probably already have the sugar.
• No cooking required. Your stove is busy enough on Thanksgiving. This one comes together in your food processor in about 10 minutes.
• It’s a make-ahead side. Make it a day or two early, and it tastes even better. One less thing to juggle on the big day!
• Fresh, bright flavor. It’s tart, sweet, and zippy all at once. Once you try homemade, you might never go back to the can.
• Gorgeous on the table. That deep ruby red with flecks of orange looks so pretty in a glass bowl. It brightens up the whole holiday spread.
• Works for almost everyone. It’s naturally vegan and gluten-free, so it’s an easy side to bring to Friendsgiving or a holiday potluck.

Substitutions and Variations

This recipe is easy to make your own! Here are a few swaps and fun twists to try.

Substitutions

• Frozen cranberries: Frozen cranberries work just as well as fresh. Let them thaw for about 15 minutes so they chop evenly.
• Sugar alternatives: Swap in honey or maple syrup, starting with about 1 cup and adding more to taste. A cup-for-cup sugar substitute like monk fruit also works if you’re watching sugar.
• Oranges: Clementines or tangerines make a sweeter, milder relish. Use 4 or 5 of them in place of 2 oranges.
• No food processor? A blender works if you pulse in small batches. You can also chop everything by hand or use an old-fashioned food grinder, just like Grandma did!

Variations

• Add an apple: Toss in a chopped, cored apple for extra sweetness and crunch.
• Make it nutty: Stir in 1/2 cup chopped pecans or walnuts right before serving so they stay crunchy.
• Go tropical: Add a drained 8-ounce can of crushed pineapple. It’s a fun nod to those retro holiday salads!
• Warm it up with spice: A pinch of cinnamon or a teaspoon of grated fresh ginger makes it extra cozy for Christmas.
• Add a little kick: Pulse in half a seeded jalapeño for a sweet and spicy relish. It’s amazing over cream cheese with crackers.
• Grown-up version: Stir in 2 tablespoons of orange liqueur like Grand Marnier for the adults’ table.

Storage Tips

This recipe makes a big batch, so I like to spoon mine into glass canning jars. I keep one in the fridge for right away and tuck the rest in the freezer for later in the holiday season. Here’s how to do it.

How long does cranberry orange relish last in the fridge? Up to 1 week in a covered container. Glass jars are my favorite because cranberries won’t stain them and the lids seal tight.

Can you freeze cranberry orange relish? Yes! It freezes beautifully for up to 3 months. That means you can make one batch for Thanksgiving and still have some ready for Christmas dinner.

Tips for freezing in glass jars:

• Use wide-mouth or straight-sided jars, since they’re less likely to crack in the freezer.
• Leave about 1/2 inch of space at the top so the relish has room to expand.
• Chill the jars in the fridge first before moving them to the freezer.
• Label each jar with the date so you know what’s what.

How to thaw it: Move a jar to the fridge the night before you need it. Give it a good stir before serving, since the juices like to separate a little after freezing.

Bonus idea: Those little jars make sweet hostess gifts! Tie on a ribbon and a handwritten tag and you’re all set for holiday parties.

Frequently Asked Questions

What is cranberry orange relish? It’s a fresh, no-cook side made by chopping whole cranberries and oranges in a food processor and stirring in sugar. It’s chunky, tart, and sweet, and it’s a classic on the Thanksgiving table.

What’s the difference between cranberry relish and cranberry sauce? Cranberry sauce is cooked on the stove until the berries pop and thicken. Cranberry relish is raw, so it’s chunkier with a fresher, brighter flavor.

Do you peel the oranges for cranberry relish? Nope! You use the whole orange, peel and all. Just quarter them and pick out any seeds.

Is the orange peel bitter? It has a tiny bit of bite, but the sugar balances it out. If you’re worried, use a thin-skinned navel orange or swap one orange for 2 clementines.

How far ahead can I make it? Up to 1 week ahead in the fridge. I think it tastes best after chilling overnight because the flavors have time to blend.

Can you freeze cranberry orange relish? Yes, for up to 3 months. I freeze mine in glass canning jars and thaw one in the fridge the night before I need it.

Can I use frozen cranberries? Absolutely! Let them thaw for about 15 minutes so they chop evenly in your food processor.

Can I make it without a food processor? Yes. Pulse it in small batches in a blender, or chop everything by hand. An old-fashioned food grinder works too!

My relish is too tart. How do I fix it? Stir in more sugar, a tablespoon at a time, and let it sit for 30 minutes before tasting again. The sugar needs a little time to dissolve.

How much does this recipe make? About 4 to 6 cups, or 16 to 24 servings. That’s plenty for a big holiday crowd with extra to freeze!

Is cranberry orange relish vegan and gluten-free? Yes! It’s naturally both, so it’s an easy dish to bring to Friendsgiving or a holiday potluck.

What to Serve with Cranberry Orange Relish

Cranberry orange relish is a classic next to roast turkey, but it goes with so much more! Its tart, sweet flavor cuts through rich, savory dishes, so it’s perfect for your whole holiday spread. Here are my favorite ways to serve it.

Main Dishes

• Roast turkey: The classic Thanksgiving pairing, and for good reason. Spoon it right next to your turkey and drizzle it with giblet gravy.
• Glazed ham: Sweet and salty ham plus tart cranberries is a match made in Christmas dinner heaven.
• Pork: Try it with bacon-wrapped pork loin or apple butter pork chops. Fruit and pork just belong together!
• Roast chicken: A simple roast chicken gets a holiday makeover with a spoonful on the side.

Side Dishes

• Stuffing and dressing: My bread dressing and homemade cornbread stuffing both taste even better with a little cranberry in each bite.
• Corn: Corn pudding or slow cooker creamed corn adds creamy comfort next to the bright relish.
• Sweet potatoes: Sweet potato puffs are a fun retro side that pairs perfectly with orange flavor.
• Veggies: Green beans almondine with bacon and orange glazed carrots round out the plate.
• Mashed potatoes: Creamy, buttery mashed potatoes are a must on my Thanksgiving table.

Breads and Rolls

• Grandma’s Parker House rolls, buttermilk biscuits, or baking powder biscuits are perfect for spreading a little relish on top. Trust me on this one!

Appetizers and Snacks

• Cream cheese and crackers: Pour it over a block of cream cheese for the easiest holiday appetizer ever.
• Baked brie: Spoon it over warm brie and serve with crackers or sliced baguette.
• Turkey sandwiches: Spread it on a turkey sandwich with a little mayo for the best sandwich of the season.

Need more ideas for your holiday menu? Check out my roundups of Thanksgiving sides and Thanksgiving pies to finish off the feast!

Other Recipes You May Enjoy

If you like Cranberry Orange Relish, you might also like my Old-Fashioned Apple Butter or my Gingerbread Thumbprint Cookies with Cranberry Sauce. This Spiked Brandied Cranberry Sauce is also delicious.