Easy Cranberry Relish
intro
Bright, tart-sweet no-cook cranberry relish with zesty citrus and crisp apple, ready in minutes. The tangy, refreshing complement to roasted turkey and holiday table favorites.
Ingredients
Steps
Wash and Dry Produce
Place fresh cranberries in the stainless steel colander, rinse under cool running water, and pick out any soft, bruised, or discolored berries to discard. Scrub the whole navel orange and Honeycrisp apple under cool water to remove surface wax, then pat all produce dry with a clean corner of the linen towel. Transfer washed, dried produce to the maple cutting board.
Zest Fresh Orange
Hold the washed navel orange in one hand, and run it gently across the rasp zester held over the small cream pinch bowl, collecting 1 tablespoon of bright orange zest (only the colored outer peel, stop before you reach the bitter white pith underneath). Set the zested orange aside on the cutting board, then add the ground cinnamon and pinch of sea salt to the pinch bowl with the zest, stirring lightly to combine.
Cut Fruit into Chunks
Use the chef's knife to cut the zested orange into 8 wedges, removing and discarding any visible seeds and the tough central white core. Cut the cored Honeycrisp apple into 1-inch chunks (no need to peel the apple, as the skin adds nice color and texture). There is no need to cut the cranberries, as the food processor will chop them evenly.
Load Food Processor
Transfer all the washed cranberries, cut orange wedges, apple chunks, granulated sugar, and the zest-spice mixture from the pinch bowl into the work bowl of the food processor. Confirm the S-blade is securely locked in place, and the lid is firmly fastened before processing.
Pulse to Chop Relish
Pulse the food processor in 1-second bursts, 8 to 10 times total, stopping to scrape down the sides of the bowl with the silicone spatula halfway through. Do not over-process: the relish should have a coarse, chunky texture, not a smooth puree, with visible small pieces of fruit throughout.
Taste and Adjust Flavor
Remove the lid from the food processor, stir the relish thoroughly with the silicone spatula, and taste a small spoonful. Add an extra 1 to 2 tablespoons of sugar if you prefer a sweeter relish, or a tiny squeeze of extra orange juice if it is too sweet for your taste. Note that the relish will taste tarter when freshly mixed, and will mellow significantly as it chills.
Transfer to Serving Bowl
Use the silicone spatula to scrape all of the relish from the food processor work bowl into the hand-thrown terracotta serving bowl, scraping down the sides of the processor bowl to get every last bit. Smooth the top of the relish gently into a soft mound; do not pack it down tightly.
Chill Before Serving
Cover the serving bowl loosely and refrigerate for at least 2 hours (or up to 1 week in an airtight container) to allow the flavors to meld together. When ready to serve, top with a thin curled twist of fresh orange zest as a simple, bright garnish. Serve cold, straight from the fridge, no reheating needed.
Tips
2.Make the relish 1 to 2 days before your holiday meal if possible: the flavors meld significantly as it chills, the tartness of the raw cranberries softens, and the sugar fully dissolves into the fruit juices for a more balanced, less sharp flavor.
3.There is no need to peel the apple or remove the orange peel from the cut wedges: the thin peels add bright color, extra fiber, and concentrated fruit flavor; just be sure to scrub fruit well before cutting to remove surface wax, and avoid including the bitter white orange pith.
OMG, I brought this to our neighborhood Thanksgiving potluck last weekend and people were begging for the recipe! I added a tiny splash of orange zest like my grandma used to and it was *chef’s kiss*. Zero cook time? Game changer for someone who always runs behind on holiday sides. 10/10 will make again for Christmas dinner!
I’m a total beginner in the kitchen and I was so nervous to make something for my dorm Friendsgiving, but this was SO easy! No cooking, just throw everything in the food processor and go? I was shocked how good it tasted, even my picky roommate who swears he hates cranberries went back for a second scoop. Saved my butt for the potluck tbh.
I’ve been making the cooked cranberry sauce from the can for 20 years because I thought homemade was too much work, but this? Life changing. It’s tart, sweet, has that perfect crunch from the apples I tossed in, and it didn’t take me more than 10 minutes total to throw together. My wife said it’s the new mandatory Thanksgiving side from now on.
Wait a second, zero cook time and it stays good in the fridge for a whole week? That’s perfect for meal prep! I made a big batch on Sunday to eat with turkey sandwiches, grain bowls, even on top of my morning yogurt all week. It’s so bright and tangy, way better than the sugary store bought stuff I used to buy. Only knocked a star because I wish I’d added a little more orange juice to cut the tartness for my taste, but that’s totally personal preference!
Made this last night for a casual taco night with friends (we did smoked turkey tacos, don’t judge) and it was the perfect topping! The bright cranberry flavor cut through the rich smoked meat so well. Who knew cranberry relish wasn’t just for Thanksgiving?
I was skeptical about no-cook relish because I grew up on the jellied canned stuff that slides out in one wobbly block, but this converted me. It has actual texture! The mix of cranberries, a little apple, and orange is so much more complex than the can. My whole family was raving about it at our Sunday dinner.
Made this for our post-hike potluck in the mountains last weekend and it was such a hit! It’s lightweight to pack, doesn’t need to be reheated, and the bright flavor is such a nice pick-me-up after a few miles of hiking. I even stirred a spoonful into my post-hike seltzer and it made the best little spritzer.
I made this for our beachside Friendsgiving last week and it held up so well even in the warm Florida weather! I was worried it would get mushy sitting out for a couple hours, but it stayed perfectly crisp and flavorful. Way easier than baking a pie in this humidity, that’s for sure.
Took this to my Ohio State watch party last weekend when we played Michigan, and even our rival fans from up north were asking for the recipe. Quick, easy, travels well, tastes amazing — what more can you ask for in a game day side? I’ll be making this for every watch party the rest of the season.
I’m not the best at measuring ingredients when I cook, so I loved how forgiving this recipe is! I threw in a little extra cranberry, a dash of cinnamon, a handful of dried cherries I had in the pantry, and it still turned out perfect. No fancy skills required, which is my kind of recipe.
SO good! I’ve made this three times in the last two weeks. My kids loved it so much they asked me to put it on their pancakes this morning… weird, but I tried it and it slapped? Don’t knock it till you try it, cranberry relish on pancakes is a new breakfast staple in our house.
I’ve been making cranberry relish every Thanksgiving for 45 years, and I have to say this recipe is better than mine. It’s so simple, no standing over the stove stirring, and the fresh flavor just can’t be beat. My granddaughter said it tastes “like Christmas in a bowl” which is the best review I could get.
I love that this is naturally vegan and gluten free without any weird swaps! I brought it to a friendsgiving where half the group had dietary restrictions and everyone could eat it, no last minute panicking. It’s so hard to find easy holiday sides that work for every diet, this is going in my permanent recipe box.
Game changer for holiday meal prep! I made this three days before our family dinner, stuck it in the fridge, and it tasted even better on Thanksgiving day than it did when I first made it. The flavors had time to meld together perfectly, and it freed up so much stove space the day of. No more last minute cranberry chaos for me!
I messed up the first time I made this and forgot to add the sugar, and it was still really good? That’s how you know a recipe is solid. I added a splash of maple syrup on the second try and it was perfect. Super easy, even for someone who burns toast half the time (aka me). I even stirred a spoonful into my morning cold brew today and it was such a fun, tart addition!