If you’re looking for a cranberry relish that balances sweet and tart with minimal effort, I’ve got one that’ll change your holiday spread. It’s fresh, vibrant, and comes together in minutes—no cooking required. The secret’s in the citrus zest and a quick pulse in the food processor, but there’s more to it than that. Let’s just say your turkey won’t know what hit it.
Recipe
This homemade cranberry relish is the game-changer your holiday table has been missing—trust me, it’s the kind of recipe that’ll have everyone asking for seconds.
Bursting with vibrant, zesty flavors and a perfect balance of sweet and tart, it’s made with just a handful of fresh ingredients that come together in minutes.
The secret? A splash of orange zest and a touch of honey that elevate the cranberries into something truly special.
It’s crisp, invigorating, and has a texture that’s both chunky and perfectly smooth.
Whether you’re serving it with turkey, spreading it on a sandwich, or just enjoying it by the spoonful, this relish is guaranteed to become a staple in your kitchen.
Plus, it’s so simple to make, you’ll wonder why you ever bought the jarred stuff.
Get ready to impress—this one’s a keeper.
Ingredients
This cranberry relish is a vibrant, tangy condiment that’s perfect for holiday tables or any meal needing a pop of flavor. Using fresh cranberries is key—they’re tart and firm, holding up beautifully when mixed with citrus and sugar. Here’s what you’ll need to make it shine:
- Fresh cranberries: 12 ounces (about 3 cups). Frozen cranberries work in a pinch, but fresh ones guarantee the best texture and flavor.
- Orange: 1 large (zested and juiced). The zest adds aromatic depth, while the juice balances the tartness.
- Sugar: 1 cup. Adjust to taste—if you prefer it less sweet, start with ¾ cup.
- Water: ¼ cup. Just enough to simmer the cranberries without making them mushy.
- Optional flavor boosters: A pinch of cinnamon or a splash of orange liqueur (like Cointreau) for a grown-up twist.
Pro Tip: For a chunkier relish, pulse the mixture in a food processor briefly instead of blending it smooth.
And don’t skip the orange zest—it’s the secret to a bright, layered flavor.
How to Make the Best Title the Exact Recipe
- Prep Ingredients: Verify your cranberries are fresh (discard any soft or discolored ones) and that your orange is thoroughly washed, as you’ll be using the entire fruit, including the peel. If using a food processor, make sure it’s clean and ready to go.
- Combine Cranberries and Orange: Quarter the orange and remove any seeds. Add the orange pieces (with the peel) and cranberries to the food processor. Pulse until the mixture is coarsely chopped—this provides a balanced texture for the relish.
Avoid overprocessing; you want some texture, not a puree.
- Add Sweetener: Gradually add sugar or honey to taste, pulsing a few times to combine. Start with a smaller amount and adjust as needed, as cranberries are tart, and the relish should strike a balance between sweet and tangy.
- Incorporate Optional Ingredients: If using, add a pinch of cinnamon, a splash of orange juice, or chopped nuts for extra flavor and texture. Pulse briefly to mix, confirming the ingredients are evenly distributed without overmixing.
- Chill Before Serving: Transfer the relish to a bowl, cover, and refrigerate for at least an hour. This allows the flavors to meld and the relish to thicken slightly. It’s best served cold or at room temperature.
- Serving Tips: Stir the relish before serving to redistribute any juices. It pairs beautifully with roasted meats, cheese platters, or even as a topping for leftover turkey sandwiches.
- Storage: Store any leftovers in an airtight container in the fridge for up to a week. The relish can also be frozen for longer storage, though it’s best enjoyed fresh.
- Pro Tip: For a smoother relish, you can strain it after processing, but keeping some texture adds a delightful bite. Adjust the sweetness to your taste preferences—some enjoy it tart, while others prefer it sweeter.
Nutrition
This homemade cranberry relish recipe is packed with essential vitamins and nutrients. It’s a healthy and flavorful addition to your meals.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 |
| Total Fat | 0g |
| Sodium | 2mg |
| Total Carbs | 23g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 0g |
| Vitamin C | 10% Daily Value |
Chef Tips
Getting the most out of your cranberry relish means paying attention to a few key details. I always use fresh cranberries—their tartness balances the sweetness perfectly.
Don’t over-blend; a chunky texture adds depth. Taste as you go, adjusting sugar or citrus to suit your preference.
Let it chill for at least an hour; the flavors meld beautifully. Finish with a sprinkle of zest for brightness.
