Fresh Cranberry-Orange Relish for Thanksgiving
Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that perfectly balances tart cranberries with the sweet, citrusy snap of orange. It’s a simple mix of fresh fruit…
Tip: save now, cook later.Fresh Cranberry-Orange Relish for Thanksgiving is a bright and zesty side that perfectly balances tart cranberries with the sweet, citrusy snap of orange. It’s a simple mix of fresh fruit that brings a refreshing burst of color and flavor to the holiday table, making every bite lively and fun.
I love making this relish because it’s so quick to put together and feels like a little celebration in a bowl. I usually chop everything by hand to keep some texture, and the smell of fresh orange zest always fills the kitchen in the best way. It’s one of those dishes that everyone asks for more of, especially because it’s not your usual cooked cranberry sauce.
My favorite way to enjoy this relish is alongside roasted turkey or even spread on a sandwich the next day—it adds just the right amount of brightness and zing. If you want to keep things fresh and healthy but still festive, this is a must-have on your Thanksgiving menu. Plus, you can make it a day ahead, which gives me a little breathing room on the big day!
Key Ingredients & Substitutions
Fresh cranberries: These bring the essential tartness and vibrant color. If fresh aren’t available, frozen cranberries work fine too—just thaw before using.
Orange: The zest and pulp add a lovely citrus brightness. You can use blood oranges for a sweeter twist or mandarins for a milder flavor. Make sure to remove the white pith to avoid bitterness.
Sugar: Granulated sugar balances the tart fruit. Feel free to swap for honey, maple syrup, or a sugar substitute if you want a different sweetener or lower sugar content.
Orange juice: Freshly squeezed juice is best. If you don’t have fresh oranges, bottled juice can work, but fresh adds more brightness.
How Do You Get the Perfect Chunky Texture for Relish?
The texture is key—it shouldn’t be pureed to a sauce but mixed enough to release flavors.
- Use a food processor and pulse in short bursts to chop the fruit evenly without turning it too smooth.
- If you prefer, finely chop everything by hand with a sharp knife for more rustic bites.
- Avoid over-blending—stop when you have a chunky, jam-like consistency.
- Letting the relish chill allows the flavors to blend and the texture to settle nicely.
Taking these steps helps keep the relish fresh and festive, perfect for pairing with turkey or as a topping on sandwiches!
Equipment You’ll Need
- Food processor or blender – makes chopping the cranberries and orange quick and easy without turning them into puree.
- Sharp knife and cutting board – handy if you prefer to chop the fruit by hand for a chunkier texture.
- Citrus zester or grater – helps you get fresh orange zest for extra bright flavor.
- Mixing bowl – to combine and stir the relish ingredients before chilling.
- Spoon or spatula – for mixing and serving the relish smoothly.
Flavor Variations & Add-Ins
- Add a handful of chopped pecans or walnuts for crunch and nutty flavor; great if you like texture contrast.
- Stir in a pinch of ground cinnamon or nutmeg for warm autumn spice notes that complement Thanksgiving dishes.
- Mix in some finely chopped fresh ginger to add a little zing and a hint of heat.
- Swap the orange for grapefruit or lemon for a tangier twist that brightens the relish differently.
Fresh Cranberry-Orange Relish for Thanksgiving
Ingredients You’ll Need:
- 12 oz fresh cranberries (about 3 cups)
- 1 large orange, peeled and chopped (include some orange zest)
- ½ cup granulated sugar (adjust to your taste)
- ¼ cup fresh orange juice (about 1 small orange)
- 1 tsp orange zest (optional, for extra citrus flavor)
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This relish takes about 10–15 minutes to prepare, plus at least 1 hour chilling time to let the flavors come together. You can make it a day ahead, which makes your Thanksgiving prep easier!
Step-by-Step Instructions:
1. Prepare the Fruit:
Start by rinsing the cranberries well and letting them drain. Peel the orange carefully, removing as much of the white pith as possible so the relish won’t turn bitter. Chop the orange into small pieces. Keep some zest aside if you want to add extra citrus flavor.
2. Chop and Combine:
Put the cranberries, chopped orange, sugar, and fresh orange juice into a food processor or blender. Pulse it a few times, just enough to roughly chop the fruit. Be careful not to puree it completely; you want some nice chunks to keep the texture fresh. If you prefer, you can skip the food processor and finely chop everything by hand.
3. Taste and Adjust:
Give your relish a quick taste. If it’s too tart, add a little more sugar and stir well. Add the extra orange zest now, if you chose to use it, to brighten the flavor.
4. Chill and Serve:
Transfer the relish to a serving bowl. Garnish with whole cranberries, a small orange segment, and fresh rosemary sprigs if you like for a festive look. Place the bowl in the fridge for at least an hour before serving to let all those fresh flavors meld beautifully.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw them completely and drain any excess liquid before using. Frozen cranberries work well and make this recipe convenient year-round.
How Long Can I Store the Relish?
Store the relish in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two, making it a great make-ahead dish.
Can I Make This Relish Ahead of Time?
Absolutely! Preparing the relish a day before your meal helps the flavors marry beautifully. Just keep it covered and chilled until serving.
What Can I Substitute for Orange if I Don’t Have One?
You can use grapefruit or lemon for a different citrus twist. Keep in mind these may change the flavor profile—grapefruit adds bitterness, lemon adds tartness—so adjust the sugar to taste.
