Fresh Cranberry-Orange Relish for Thanksgiving
Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that really wakes up your taste buds. It’s made with fresh cranberries, sweet orange zest, and a little bit…
By Fatima
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Reading time: 5 min
Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that really wakes up your taste buds. It’s made with fresh cranberries, sweet orange zest, and a little bit of sugar, giving it that perfect balance of tart and sweet. The texture is wonderfully chunky and fresh, making it a great alternative to the typical canned cranberry sauce.
I love making this relish because it feels so fresh and homemade, and it doesn’t take long to put together at all. One tip I always follow is to let the relish chill in the fridge for a few hours before serving – this lets all the flavors blend beautifully. It’s a simple touch that really makes a difference!
My favorite way to enjoy this relish is spooned right alongside turkey with a dollop of mashed potatoes. It adds such a lively pop of flavor to the plate and even freshens up leftovers the next day. It’s a humble dish that quickly becomes a Thanksgiving table favorite for everyone at my house.
Key Ingredients & Substitutions
- Fresh Cranberries
- These give the relish its bright tartness. If you can’t find fresh, frozen cranberries work well too—just thaw them before processing. Avoid canned cranberry sauce here for freshness and texture.
- Orange
- I like using a whole navel orange with the peel because the zest adds lovely citrus oils and flavor. If you prefer less bitterness, use just the orange flesh without the pith or substitute with a sweet orange variety.
- Sugar
- Sugar balances the tartness. You can swap it for honey or maple syrup if you like a more complex sweetness. Start with less and add more to taste, especially if your fruit is super tart.
- Optional Nuts & Cinnamon
- Walnuts, pecans, or a pinch of cinnamon add warmth and texture but aren’t necessary. They make the relish more interesting, especially if you want some crunch or mild spice.
How Do You Get the Perfect Texture in Cranberry-Orange Relish?
The key is pulsing in a food processor—not pureeing. You want little chunks of cranberry and orange rather than a smooth paste.
- Start by washing and prepping ingredients well.
- Process in short bursts, checking texture between pulses.
- Stop once you have coarse, chunky pieces that hold together without losing their bite.
- This keeps the fresh, zippy feel and prevents mushiness.
- After adding sugar, chill the relish for a few hours to let the flavors marry and soften the tartness naturally.
Equipment You’ll Need
- Food processor – it makes chopping cranberries and orange quick and easy, giving the relish a perfect chunky texture.
- Citrus zester or fine grater – helps you get bright orange zest without the bitter white pith.
- Mixing bowl – to combine and chill the relish once it’s processed.
- Measuring cups and spoons – for easy and accurate sugar and spice additions.
Flavor Variations & Add-Ins
- Add a handful of chopped fresh mint or basil for a fresh herbal twist that brightens the flavors.
- Stir in 1/4 cup chopped pecans or walnuts to add a nice crunch and a bit of richness.
- Use a grapefruit instead of an orange for a slightly more bitter, tangy taste.
- Mix in a pinch of ground ginger or cinnamon to add warmth and spice, especially in colder months.
Fresh Cranberry-Orange Relish for Thanksgiving
Ingredients You’ll Need:
- 12 ounces fresh cranberries (about 3 cups)
- 1 large navel orange (washed well, peeled and seeds removed)
- ¾ to 1 cup granulated sugar (adjust to taste)
- Optional: ¼ cup chopped walnuts or pecans (for added texture)
- Optional: ½ teaspoon ground cinnamon (for subtle spice)
Time Needed:
You’ll need about 10 minutes to prepare and mix the ingredients. Then, allow at least 2 hours (or overnight) in the fridge for the relish to chill and flavors to develop. This makes a great make-ahead dish!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Wash the fresh cranberries and the orange thoroughly. Peel the orange, remove seeds, and cut it into chunks ready for processing.
2. Process the Fruit:
Put the cranberries and orange chunks into a food processor. Pulse several times until you get a coarse, chunky texture. Be careful not to puree it; you want nice little bits, not a smooth sauce.
3. Combine and Sweeten:
Transfer the chopped fruit to a mixing bowl. Stir in the sugar, adjusting to taste so the tartness and sweetness balance well. If you want, add chopped nuts and cinnamon for extra flavor and texture. Mix everything together.
4. Chill and Serve:
Cover the bowl and refrigerate for at least 2 hours to let the flavors meld and soften the tartness. Serve the relish chilled alongside your turkey or as a bright condiment on your holiday table. Enjoy!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well! Just make sure to thaw them completely and drain any excess liquid before processing to avoid a watery relish.
How Long Can I Store the Relish?
Store the relish in an airtight container in the refrigerator for up to one week. The flavors actually improve after a day or two!
Can I Make This Ahead of Time?
Absolutely! Making it a day ahead is perfect to let the flavors meld. Just keep it refrigerated until serving.
What Can I Substitute for Sugar?
You can use honey, maple syrup, or agave nectar as natural sweeteners. Start with less and adjust to your preferred sweetness.