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Cranberry Orange Relish

Cranberry orange relish made by pulsing fresh cranberries and unpeeled orange into a fine, chunky texture. Bright citrus zest flecks and a quick sugar stir create a sweet-tart relish that chills for better flavor.
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Prep Time 10 minutes
chill 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the fresh cranberries and unpeeled orange chunks in a food processor until finely chopped but not pureed; stop when you still see small pieces rather than a smooth paste.
  2. Scrape the mixture into a bowl.
Sweeten and chill
  1. Stir in the sugar, orange liqueur or orange juice, and salt until evenly combined and glossy with sugar.
  2. Cover and chill in the refrigerator for at least 4 hours or overnight so the relish thickens and flavors meld.
Serve
  1. Stir well before serving to redistribute liquid and keep the relish evenly textured.
  2. Garnish with fresh mint right before serving.

Notes

For the best texture, pulse in short bursts and check often so the relish stays finely chopped rather than pureed. Refrigerate in a covered container for up to 4 days; freeze is not recommended because the fruit’s texture can soften after thawing. For a lighter option, use 1:1 sugar substitute for similar sweetness and chilling results.