The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork.
Looking for more Thanksgiving recipes? Don’t miss my Thanksgiving Turkey, Homemade Dinner Rolls, Thanksgiving Stuffing, or Sweet Potato Casserole!
It’s not Thanksgiving at our house without Cranberry Relish
It’s not Thanksgiving at our house without Cranberry RelishIt wasn’t until I was an adult that I learned some people don’t like cranberry condiments paired with their turkey. What?! Then I’m convinced they haven’t tried this fresh, uncooked cranberry sauce. I’m just obsessed with the fresh citrus flavor of this cranberry relish and I love how easy it is to make; no cooking required and it will keep in the fridge for days if you want to make it in advanced.
I also love a delicious, traditional cooked cranberry sauce as well, but if I had to choose between the two, fresh cranberry relish wins every time. It makes great leftovers too, smothered on leftover homemade rolls with leftover turkey meat.
Make sure to give yourself a stress-free Thanksgiving by checking out all of my Make-Ahead Thanksgiving recipes and my go-to Thanksgiving Menu!
Cranberry Relish vs Cranberry Sauce?
Cranberry Relish is made from uncooked, raw ingredients blended in a food processor. It tastes fresh and tart. Cranberry Sauce is the traditional sauce that is cooked on the stove, thicker, and often much sweeter. They are both delicious, it really just comes down to personal preference.
How to make Cranberry Relish:
Combine: Slice the two ends of the orange, just until you see the flesh. Leave the rest of the skin on and cut orange into 8 wedges. Add orange wedges, fresh cranberries, and sugar to food processor and pulse until smooth and no large chunks remain. Pour into an airtight container and refrigerate for at least one hour before serving.
Serve Cranberry Relish On:
- Turkey
- Chicken
- Pork tenderloin
- Homemade Rolls
- Spread on Sandwiches or Wraps instead of mayonnaise
- Yogurt – stir it into plain greek yogurt
- Belgian Waffles
Make Ahead and Freezing Instructions:
To Make-Ahead: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Store in a freezer safe container and freeze for 2-3 months. Thaw completely in the fridge before using.
Have leftover fresh Cranberries? Make:
- Cranberry Fluff Salad
- Cranberry Orange Muffins
- Cranberry Orange Bread
- Cranberry Sauce
- Cranberry Orange Scones
- Apple Cranberry Fruit Salad
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Recipe
Cranberry Relish
Ingredients
- 12 ounces fresh cranberries
- 1 orange , peel ON
- 1 cup granulated sugar
Instructions
- Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin on the orange and slice into 8 wedges.
- Add fresh cranberries, orange wedges and sugar to a food processor and process until smooth (or until no large chunks remain).
- Refrigerate for at least 1 hour before serving (or up to 1-2 weeks). Serve over turkey, chicken, pork loin etc.
Notes
Nutrition
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I originally shared this recipe November 2016. Updated October 2019 and November 2024.
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My family has been making this relish for years. I find it much better made with an old fashioned grinder rather than a food processor. It’s not as “perfect” and has a nicer consistency. The processor cuts the cranberries very sharply, rather than the softer grinder. It’s the BEST on a turkey sandwich!
Just wanted to comment that this freezes very well. I freeze small batches for the 2 of us and pull some out whenever we want. Really good on outmeal and ice cream!!
I absolutely love this cranberry relish.
The first time I tasted it was at least 15 years ago and ever since then I’ve been making it every year and always bring it when I go to someone’s house for Thanksgiving. I always try other people’s cranberry sauce and cranberry relish, but this is always better than theirs.
Only one time have I had something as good as this, and it was my friend’s mother who had candied some lemon peel and orange peel, chopped them up and put them into her cranberry sauce.
I am actually making your cranberry orange relish now. I am invited to a second Thanksgiving dinner tomorrow on Saturday.
Everyone always loves this recipe.
Traditional at our house for decades. But do you remember when it was 16 oz. cranberries to a cup of sugar?
I love this cranberry relish. What can you make with the leftover relish??? Any ideas???
It freezes great., I do small containers and pull out whenever we want. Great on morning oatmeal and ice cream.