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Cranberry Orange Relish

Cranberry orange relish with finely pulsed cranberries and unpeeled orange for bright, jammy texture. Chilled at least 4 hours so the flavors mingle for a fresh side or topping.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish
  • 12 oz fresh cranberries
  • 1 large navel orange unpeeled, seeded, and cut into chunks
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 1 pinch salt
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop
  1. Pulse the fresh cranberries and the orange chunks in a food processor until finely chopped but not pureed, about 20–30 pulses, stopping to scrape down the sides as needed. The mixture should look finely chopped with visible cranberry pieces, not smooth.
Season
  1. Transfer the chopped cranberry-orange mixture to a bowl and stir in the sugar, orange liqueur or orange juice, and salt until the sugar looks evenly distributed. The mixture should look glossy and evenly speckled.
Chill
  1. Cover and chill in the refrigerator for at least 4 hours or overnight. The relish should thicken slightly and the flavors should taste more blended after chilling.
Serve
  1. Stir well before serving to re-mix any juice that has separated. Garnish with fresh mint right before serving for visible green flecks and a fresh aroma.

Notes

Pro tip: keep pulsing until the relish is finely chopped but not pureed—this preserves a spoonable, slightly chunky texture. Refrigerate in a covered container for up to 5 days; the flavor improves overnight. Freezing is not recommended because the texture can soften when thawed. Dietary swap: for a lower-sugar option, use a 1:1 sugar substitute intended for baking and chilling (the relish will still need time to thicken).