Go Back

Cranberry Orange Relish

Cranberry Orange Relish is a quick, finely chopped mixture of cranberries and unpeeled navel orange with bright orange zest flecks. Chill it for at least 4 hours so the flavors meld into a glossy, spoonable relish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling 5 hours
Total Time 5 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 136
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
  • 0.06 tsp salt pinch
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the cranberries and orange chunks in a food processor until finely chopped but not pureed, scraping down as needed for even texture.
Mix and chill
  1. Transfer to a bowl and stir in the sugar, orange liqueur or orange juice, and the salt until the sugar looks evenly moistened.
  2. Cover and chill for at least 4 hours or overnight in the refrigerator to let the flavors meld.
Serve
  1. Stir well before serving so the relish loosens and the orange flecks distribute throughout.
  2. Garnish with fresh mint right before serving for a fresh color contrast.

Notes

For the best texture, pulse in short bursts and stop once the mixture is finely chopped but still clearly chunky—avoid pureeing. Refrigerate in a covered container for up to 3–4 days; it won’t freeze well due to texture changes. If you need a lower-sugar option, use an equal-measure sugar substitute that’s designed for chilling and spoonable relishes (follow the package swap guidance).