Cranberry Relish is a fresh, tangy, and slightly sweet side dish that brightens up any meal! It’s made with fresh cranberries, a bit of citrus zest, and a touch of sweetness that gives it a beautiful balance of flavors and a satisfying texture that’s both chunky and smooth.
I love making cranberry relish because it’s so simple and quick, yet it adds such a wonderful pop of color and flavor to the table. I usually make it a day ahead so all the flavors can blend together nicely. I find that using fresh cranberries, rather than canned, really makes a difference—the tartness is just right and feels so fresh.
My favorite way to enjoy cranberry relish is alongside a turkey dinner or spread on a sandwich with leftover roast meat. It’s a great way to brighten up the whole meal and adds a little zing that everyone seems to enjoy. Honestly, it’s one of those recipes I keep coming back to whenever I want a simple, tasty sauce that feels like the holidays all year round.
Key Ingredients & Substitutions
Fresh Cranberries: These give the relish its bright, tart flavor and crunchy texture. If fresh are unavailable, frozen cranberries work fine—you’ll just want to thaw them first. Avoid canned cranberry sauce here to keep the fresh taste.
Orange: The peel and juice add citrus brightness and balance the tartness. I like to include the peel for extra zestiness, but if you prefer, just use the juice and zest alone.
Sugar: This sweetens the tart cranberries. You can adjust the amount depending on your taste or use honey or maple syrup for a natural alternative.
Apple (Optional): Adds mild sweetness and a bit of crunch. If you don’t have apple on hand, pear can work too.
Fresh Ginger (Optional): Gives a gentle warm spice note. If you’re not a fan, just skip it or add a pinch of ground cinnamon for a different twist.
How Do You Get the Perfect Chunky Texture in Cranberry Relish?
The secret to great cranberry relish is in how you chop the ingredients. Using a food processor works best; pulse in short bursts instead of blending continuously.
- Start by adding all ingredients to the processor bowl.
- Use quick pulses to chop everything roughly. Stop before it turns into a smooth sauce—small, uneven pieces create the best texture.
- Check the mixture often and scrape down the sides if needed to get an even chop.
This method keeps the cranberries’ snap, making the relish fresh and lively. Refrigerating it for a few hours helps the flavors blend and the sugar dissolve without affecting the texture.
Equipment You’ll Need
- Food processor – I find it quick and easy for chopping everything uniformly without turning it into a paste.
- Measuring cups and spoons – for accurate amounts of sugar and other ingredients.
- Cutting board and knife – to peel and chop the orange and apple.
- Mixing bowl – for combining and refrigerating the relish.
- Refrigerator – to let the flavors meld and the relish chill before serving.
Flavor Variations & Add-Ins
- Bell pepper or jalapeño – add a little heat or crunch for extra interest.
- Fresh mint or basil – swap rosemary for a fresh herbal note.
- Maple syrup or honey – replace sugar for a richer, natural sweetness.
- Crushed pineapple – adds more tropical flavor and juiciness.
How to Make Cranberry Relish?
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh cranberries, rinsed and drained
- 1 cup granulated sugar (adjust to taste)
- 1 medium orange, peeled and chopped (including some zest)
- 1/2 cup chopped apple (optional, for added texture and sweetness)
- 1 tablespoon fresh ginger, finely grated (optional for a slight spicy note)
- Pinch of salt
- Fresh rosemary or mint sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 2 hours of chilling time in the refrigerator. The chilling helps the flavors blend and the sugar to dissolve, making the relish more delicious before serving.
Step-by-Step Instructions:
1. Combine Ingredients
Put the fresh cranberries, chopped orange (with peel), chopped apple if using, sugar, grated ginger if using, and a pinch of salt into a food processor. This will help to chop everything evenly and quickly.
2. Pulse to Chop
Pulse the mixture in short bursts until the cranberries and other ingredients are finely chopped but still have a coarse, crunchy texture. Avoid pureeing it smooth to keep the great texture of the relish.
3. Taste and Adjust
Give the relish a taste. If you want it sweeter, add a little more sugar. You can also add more orange zest if you want it brighter or zestier.
4. Chill and Set
Transfer the cranberry relish to a bowl, cover it, and place it in the refrigerator for at least 2 hours or overnight. This chilling time lets all the flavors mix well and makes the relish tastier.
5. Serve and Garnish
Before serving, stir the relish well. If you like, add a sprig of fresh rosemary or mint on top as a pretty and fragrant garnish. Enjoy this fresh, tangy cranberry relish as a perfect side to roasted meats, sandwiches, or your holiday meals!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just be sure to thaw frozen cranberries completely and drain any excess liquid before processing. This helps maintain the right texture and prevents the relish from becoming too watery.
How Long Can I Store Cranberry 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, making it ideal to prepare in advance.
Can I Adjust the Sweetness?
Absolutely! Start with 1 cup of sugar, but feel free to add more or less depending on your preference. You can also substitute sugar with honey or maple syrup for a different, natural sweetness.
Can I Make Cranberry Relish Without a Food Processor?
Yes, though it will be more labor-intensive. Finely chop the cranberries, orange, and apple by hand for a chunkier texture. Just make sure everything is evenly chopped to mix well.