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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and unpeeled orange for bright, zesty texture. Quick pulse in a food processor, then chill for at least 4 hours for the flavors to meld.
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Prep Time 10 minutes
chilling 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Orange Relish
  • 12 oz fresh cranberries
  • 1 large navel orange unpeeled, seeded, and 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 and combine
  1. Pulse the fresh cranberries and navel orange chunks in a food processor until finely chopped but not pureed. Stop to scrape down the sides if needed so the mixture stays textured.
  2. Transfer the chopped cranberry orange mixture to a bowl, then stir in sugar, orange liqueur or orange juice, and salt. Mix until the sugar looks evenly distributed.
Chill and serve
  1. Cover and chill the relish for at least 4 hours or overnight. Keep it cold until serving for best flavor melding.
  2. Stir the relish well before serving to redistribute any released juices. Taste and adjust sweetness with a little extra sugar only if needed.
  3. Garnish with fresh mint right before serving. Add mint leaves on top so they look fresh and fragrant.

Notes

Pro tip: Use the unpeeled orange—seeding and pulsing just until chopped keeps tiny zest flecks for a bright bite. Store covered in the refrigerator for up to 5 days; the relish can be frozen for up to 2 months, then thaw in the fridge and stir well. For a lighter option, reduce sugar to 1/2 cup and taste after chilling, then add more only if you want it sweeter.