Sweet and tangy fresh cranberry-orange relish is a perfect accompaniment for turkey or chicken. Fast and easy with only 3 ingredients. No cooking needed. The relish takes just a few more minutes to make than opening a can of jellied cranberry sauce. And it tastes WAY better.Well, at least I think so. It’s fresh and has a wonderful sweet-tart taste that make a perfect with many proteins.
I’ve been using this recipe for eons every Canadian and American Thanksgiving (my husband is American, I am Canadian). Every bite of turkey, smothered in gravy is brightened with a dab of this cranberry-orange relish. It adds a great little zing.
With only 3 ingredients, the recipe takes about 5 minutes to make in a food processor. Start with a bag of fresh cranberries (frozen are fine too), add an orange – yes, a whole one peel and all – and sugar to taste. Process for a minute or two. Done! How easy is that.
Tailor To Your Taste
- The pith or white part of the orange underneath the skin can be quite bitter. I suggest removing most of the pith before processing the relish if the orange has a lot of it.
- Try adding a bit of cinnamon to the relish.
- You can substitute the sugar with brown sugar or maple syrup.
Make Ahead Cranberry Orange Relish
- Make it early in the day to let the flavors blend if you have time, but don’t worry if you have to do it at the last minute. It still tastes great.
- It freezes well or can be kept in the fridge for up to a week.
Cranberry-Orange Relish in 5 minutes
- 3 cups cups fresh cranberries (or frozen thawed) - 1 package
- 1 orange
- 1/2 cup sugar or to taste
- PREPARE THE FRUIT: Rinse cranberries in a mesh strainer and pat dry. Wash orange. Cut in quarters. You will be using the whole orange, including the peel. If the white pith around the orange is thick, cut off most of it (it's bitter).
- MAKE THE RELISH: Place cranberries, orange and half the sugar in the processor. Process for a minute or two. Taste for sweetness. Add more sugar to taste. Process for a few more seconds. Pour into a serving dish, cover and refrigerate until ready to use. If you have time, let it sit overnight or for a few hours to let the flavors blend (but this is not absolutely necessary). Serve cold or at room temperature. Makes about 3 cups,
If you like this relish, you might also like these side accompaniments: