Cranberry Orange Relish
This easy cranberry orange relish takes just 3 ingredients (fresh cranberries, whole oranges, and sugar) and comes together in your food processor with no cooking at all! It’s tart, sweet, and bright, the perfect make-ahead Thanksgiving or Christmas side that tastes even better after a night in the fridge. The recipe comes straight from a 1972 cookbook, and once you try it, you might never go back to the can!
Servings 4 Cups
Equipment
Ingredients
- 4 Cups Cranberries fresh, 1 pound
- 2 Oranges quartered and seeded
- 2 Cups Sugar
Instructions
- Cut up the orange rinds into small pieces.
- Put the cranberries and oranges (including the rind) through the food processor.
- Stir in the sugar.
- Chill for at least 2 hours before serving.
Notes
Helpful Tips
- 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!