With its sweet-tart flavor, this fresh cranberry orange relish is the perfect make-ahead side for any holiday meal. Best of all, the jewel-toned dish comes together in just 10 minutes with no cooking required…and it’s so much better than the canned stuff!
Inspired by my chef Uncle Brian’s elevated recipe with Grand Marnier, this dish is beautiful alongside other Thanksgiving and Christmas sides, like green bean casserole and sour cream mashed potatoes.
Table of Contents
Before You Get Started
- Don’t over-process! Pulse in short bursts. You want a chunky relish, not cranberry puree. Think “finely chopped” not “smooth.”
- Taste your relish and adjust. Some bags of cranberries are more tart than others. Start with ¾ cup sugar, then adjust up by tablespoons after chilling.
- Use the whole orange (no peeling necessary). The zest in the peel includes the essential oils that add such vibrant orange flavor to the dish.
- Let it rest overnight. The flavors meld beautifully after 24 hours in the fridge, but it can sit even longer than that. Uncle Brian says it just gets better the longer it chills! Make this at least 1-3 days ahead for best results.
- Keep some texture variety. Leave a handful of cranberries whole to fold in at the end for pretty pops of color and texture, if you like.
An Elevated Classic Side Dish
This special side dish comes from my Uncle Brian, who is a classically trained chef. When he offered to share his easy-yet-sophisticated cranberry relish recipe with me (and you!), of course I quickly said “yes, please!” If it comes from Uncle Brian’s kitchen, you know it will be good!
Uncle Brian uses Grand Marnier, a French orange liqueur, for the liquid in his relish. This gives the dish a very strong, alcohol-forward flavor! If you prefer a less-boozy, more family-friendly option, cut half of the Grand Marnier with orange juice, or omit it altogether and sub with orange juice, cranberry juice, or apple cider instead.
How to Make Fresh Cranberry Relish
Cranberry relish is very easy — it just requires plenty of chilling time. This is a great make-ahead side dish for Thanksgiving or Christmas, since you can prepare it well in advance and have it ready and waiting for you on the busy holiday!
Step 1: Blanch the Cranberries
Blanch the cranberries in a large pot of boiling water for 2 minutes. You should hear them “pop,” but you don’t want to cook them for too long.
Drain the cranberries and then immediately transfer them to a bowl of ice water to stop the cooking process. Drain.
** Pro Tip: Don’t skip this step! Blanching the cranberries is important because it helps the berries “pop,” releasing some of their natural pectin so the relish thickens a bit as it chills. The brief heat also mellows their sharp bite, creating a smoother, more balanced flavor and improves their texture so they’re not too firm or tough in the finished relish.
Step 2: Prepare the Orange
Wash and quarter a mandarin orange (or clementine); do not remove the peel. Discard any seeds.
Quick Note: Some folks prefer to use just the orange segments and strips of orange peel, removing the white pith (which is slightly bitter) for a more mellow flavor.
Step 3: Pulse the Orange
Place the orange quarters in a food processor. Pulse about 4-5 times, until the fruit is finely chopped (but not liquid). This releases those gorgeous oils that make the relish sing.
** Pro Tip: No food processor? Chop everything by hand. It takes longer but gives you beautiful, rustic texture.
Step 4: Add Cranberries and Pulse
Add the fresh cranberries (blanched and cooled). Pulse in 2-second bursts about 5-7 times. You’re looking for a coarse chop where you can still see cranberry pieces; not a smooth sauce.
** Pro Tip: After 4 pulses, check the texture. Every food processor is different, and it’s easy to go from perfect to puree in one pulse too many.
Step 5: Sweeten and Season
Transfer to a bowl and stir in ¾ cup sugar, juice or Grand Marnier, vanilla, and salt (it brightens the dish). Taste and adjust the sugar, if desired.
** Quick Note: As mentioned above, using Uncle Brian’s Grand Marnier gives the dish a very strong alcohol flavor. If that’s not your preference, use just 1-2 tablespoons of Grand Marnier and swap the rest for orange juice, cranberry juice, or apple cider. You can also just omit the alcohol altogether and use an alternate liquid.
Step 6: Chill
Cover and refrigerate for at least 24 hours, but ideally longer. The sugar dissolves, flavors marry, and the relish thickens.
Variations and Serving Ideas
- Add crunch: Fold in ½ cup toasted pecans or walnuts after processing.
- Apple addition: Add 1 diced Granny Smith apple for extra sweetness and texture.
- Spiced version: Add ¼ teaspoon cinnamon or a pinch of cayenne for warmth.
- Pair with meat-based entrées: The sweet-tangy relish is delicious alongside maple-glazed roasted turkey breast, pork sirloin roast, pineapple glazed ham, or grilled beef tenderloin.
- Serving beyond turkey: Gorgeous on a cheese board, over a block of cream cheese, stirred into yogurt, or spooned over baked brie.
Storage, Freezing & Make Ahead
- Make-ahead: Best made at least 1-3 days before serving; flavors improve with time and the relish thickens slightly.
- Refrigerator storage: Keeps for 10-14 days in an airtight container.
- Freezer storage: Freeze up to 3 months in freezer bags or containers; thaw overnight in fridge.
- Texture note: May release more liquid after freezing; just drain or stir before serving.
Frequently Asked Questions
Can I make this without a food processor?
Absolutely! Finely chop everything by hand. It takes about 10-15 extra minutes but gives lovely, rustic texture.
Why is my relish too runny?
Over-processing breaks down the cranberries too much. Next time, pulse less. For now, drain excess liquid before serving. It’s also important to blanch the cranberries first, which releases some of their natural pectin.
Can I use frozen cranberries?
Yes! No need to thaw; they actually process more evenly when frozen.
What about the cranberry cooking step in some recipes?
We just do a quick 2-minute blanch here. The longer cooking process is used for traditional cranberry sauce. This fresh relish has a brighter flavor and a more rustic texture than sauce.
How much does this make?
This recipe yields about 3 cups of relish, or enough for 12 (1/4-cup) servings.
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Watch How to Make It
Cranberry Relish
Equipment
Ingredients
- 1 (12 ounce) bag fresh cranberries
- 1 whole mandarin orange or clementine (peel on)
- ¾ cup sugar (or more to taste)
- ½ cup Grand Marnier, orange juice, cranberry juice, or apple cider
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Wash and sort the cranberries. Bring a large pot of water to a rapid boil. Add the cranberries to the boiling water and blanch for about 2 minutes. The berries need to “pop,” but they should not cook for too long. Drain the cranberries and immediately transfer them to an ice bath to stop the cooking process. Drain.
- Wash and quarter the orange (do not peel). Remove any seeds.
- In a food processor, pulse the orange until it’s in vert small pieces. Add the cranberries; pulse until the cranberries are finely chopped.
- Transfer the fruit to a medium bowl. Stir in the sugar, Grand Marnier, vanilla extract, and salt. Taste and adjust the sugar, if desired.
- Cover and chill for at least 24 hours, or up to 2 weeks. It gets better as it sits!
Notes
- Grand Marnier gives the dish a very strong, alcohol-forward flavor! If you prefer a less-boozy, more family-friendly option, cut half of the Grand Marnier with orange juice, or omit it altogether and sub with orange juice, cranberry juice, or apple cider instead.
- Uncle Brian uses 1 cup of Grand Marnier, which yields a thinner relish. Feel free to add more if you like, too!
- Don’t over-process; pulse for chunky texture, not puree
- This recipe yields approximately 3 cups of relish (or 12 ¼-cup servings). Double the recipe to serve a larger group. It keeps well in the fridge for weeks, so this is a nice option if you want to enjoy leftovers, too.
- Start with ¾ cup sugar; adjust to taste after chilling
- Make at least 1-3 days ahead for best flavor
- Keeps refrigerated up to 2 weeks
- Freezes well for up to 3 months
- Mix in ½ cup chopped pecans or diced apple for variation
I made the cranberry sauce recipe (water, sugar, cranberries) and let it boil too long so it was rather thick. I then blended fresh orange and cranberry with my new emulsion blender but forgot to add sugar – super tart! My solution was to mix both together and it made a very good cranberry sauce.
Thank you for the feedback, Karen! We’re glad you were able to adjust the relish.