Print

Best Make-Ahead Cranberry Orange Relish: Easy 15-Minute Recipe

cranberry orange relish - featured image

This fresh, chunky, zingy relish takes exactly fifteen minutes from start to finish. The secret is letting the food processor do all the heavy lifting, and the result is a bright, vibrant side dish that cuts through all the heavy, buttery sides.

Ingredients

Scale
  • 12 oz fresh cranberries (1 bag)
  • 1 large orange (Navel or Cara Cara)
  • 1/3 cup maple syrup
  • Pinch of salt
  • 1 tsp fresh ginger, grated (optional)
  • 1 cinnamon stick or star anise (optional)

Instructions

  1. Wash the orange thoroughly under warm water. Cut the orange into 8 to 10 chunks, leaving the peel on. Pick out any obvious seeds.
  2. Place the orange chunks into the bowl of a food processor. Pulse 5 to 7 times, for about 1 second each, until the orange is broken down into small, chunky pieces. Scrape down the sides of the bowl with a rubber spatula.
  3. Add the entire 12-ounce bag of fresh cranberries to the food processor. Pulse again, 6 to 8 times, until the cranberries are coarsely chopped. The mixture should look like a chunky, vibrant salsa.
  4. Add the 1/3 cup of maple syrup and the pinch of salt. If using fresh ginger, add it now. Pulse 2 or 3 more times, just to combine. Do not over-process.
  5. Check the texture and taste. If you want it sweeter, add another tablespoon of maple syrup and pulse once.
  6. Transfer the relish to a storage container. Place the lid on and refrigerate for at least 2 hours, but overnight is best.
  7. Before serving, give the relish a good stir. If you want a slightly looser consistency, add a tablespoon of fresh orange juice.

Notes

Don’t over-process; you want a chunky texture. The pith of the orange adds gentle bitterness and helps the relish set. Make at least a day ahead for best flavor. This relish keeps in the fridge for up to 2 weeks and freezes well for up to 3 months.

Nutrition

Keywords: cranberry orange relish, make-ahead cranberry sauce, easy cranberry relish, Thanksgiving side dish, Christmas recipe, fresh cranberry sauce, no-cook relish