Fresh Cranberry-Orange Relish for Thanksgiving
Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that combines the tartness of cranberries with the sweet citrus punch of fresh oranges. It’s a simple mix of…
By Ava
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Reading time: 5 min
Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that combines the tartness of cranberries with the sweet citrus punch of fresh oranges. It’s a simple mix of fresh fruit with just a touch of sugar that creates a refreshing burst of flavor to brighten up your holiday table.
I love making this relish ahead of time because the flavors get even better as they sit and meld together. The crunchy texture from the whole cranberries and the slight bitterness from the orange peel add a nice contrast to all the rich, heavy dishes we usually have for Thanksgiving. It’s like a little fresh punch that wakes up your taste buds!
My favorite way to serve it is right alongside turkey or even smeared onto leftover sandwiches. It’s a crowd-pleaser because it’s not too sweet and has that perfect balance of tart and fresh. Plus, it’s a super easy recipe that feels special, which I always appreciate when I’m busy in the kitchen during the holidays.
Key Ingredients & Substitutions
Fresh Cranberries: These are the star of the dish, giving a tart bite and vibrant red color. If fresh aren’t available, frozen cranberries work well too—just thaw before blending.
Orange: Using the whole orange, peel included, adds bright citrus flavor and a slight bitterness from the zest. If you’re worried about bitterness, try using just the zest and juice instead of the whole fruit.
Sugar: This balances the tartness of the cranberries and orange. You can swap granulated sugar for honey, maple syrup, or a sugar substitute based on your preference.
Optional Spices: Fresh ginger or cinnamon add warmth and depth. If you like, try ground nutmeg or a pinch of cloves for a different twist.
How Do You Get the Perfect Texture Without Over-Pureeing?
The secret to this relish’s fresh texture is to pulse the cranberries and orange just enough so pieces stay intact. Here’s how:
- Use short pulses in the food processor, about 1 second each.
- Stop and scrape down the bowl as needed for even chopping.
- Aim for a chunky consistency, not a smooth paste—you want texture!
- If it looks too wet, drain any excess juice before mixing in the sugar.
This method keeps the cranberries’ crunch and the orange peel’s slight chewiness, making the relish bright and refreshing instead of mushy.
Equipment You’ll Need
- Food processor – makes chopping cranberries and orange quick and easy while keeping the relish chunky.
- Medium mixing bowl – to combine the chopped fruit and sugar well without spilling.
- Citrus zester or grater – helps get fine orange zest if you want extra bright citrus flavor.
- Measuring cups – for accurate sugar and cranberry amounts to balance sweetness and tartness.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped pecans or walnuts for a crunchy texture contrast and nutty flavor.
- Stir in 1/4 teaspoon ground ginger or cinnamon to add warmth and spice, perfect for cooler months.
- Mix in 1/4 cup dried cranberries or raisins for extra sweetness and chewy bites.
- Try substituting the orange with a grapefruit or lemon for a different citrus twist and tang.
How to Make Fresh Cranberry-Orange Relish for Thanksgiving
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces fresh cranberries (about 3 cups)
- 1 large navel orange (unpeeled, seeds removed)
- 1 cup granulated sugar
Optional Flavors:
- 1 teaspoon finely grated fresh ginger
- ¼ teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes of active preparation time. After mixing, it should chill in the refrigerator for at least 2 hours or overnight to let the flavors blend beautifully. So, plan ahead to get the most out of this bright and fresh relish!
Step-by-Step Instructions:
1. Prepare the Cranberries and Orange:
Start by rinsing the fresh cranberries under cold water, then drain them well. Peel the orange, leaving the peel on but be sure to remove all seeds. Using a food processor, pulse the cranberries and orange together in short bursts until finely chopped but still a bit chunky for texture. Avoid turning it into a smooth paste.
2. Mix in Sugar and Optional Spices:
Transfer the chopped mixture to a medium bowl. Stir in the granulated sugar until it’s well combined. If you’d like, add the grated fresh ginger or ground cinnamon now to add extra warmth and flavor. Mix everything thoroughly.
3. Chill and Serve:
Cover the bowl and refrigerate the relish for at least 2 hours, or ideally overnight. This resting time allows the flavors to meld and the sugar to fully dissolve. Before serving, give the relish a good stir. Garnish with whole cranberries or an orange peel twist if you like. Serve chilled or at room temperature alongside your Thanksgiving favorites.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just thaw them completely and drain any excess liquid before processing to avoid a watery relish.
How Long Can I Store Cranberry-Orange Relish?
Store the relish in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even tastier over time.
Can I Make This Relish Ahead of Time?
Absolutely! Making it a day or two ahead is ideal to allow the flavors to meld nicely. Just keep it chilled until ready to serve.
What Are Some Good Substitutes for Orange?
If you don’t have an orange, try using a grapefruit or lemon instead for a different citrus twist. Adjust sugar slightly to balance the tartness if needed.