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This fresh cranberry relish is made with tart cranberries, a whole orange, honey, and a pinch of cinnamon for a bright, citrusy fall condiment. This no-cook recipe comes together in just 10 minutes and is delicious alongside turkey, chicken, or pork.
Makes about 2 cups · 10 minutes prep · 1 hour chill · No cooking · Keeps 1 to 2 weeks in the fridge · Freezer-friendly up to 3 months
About This Cranberry Relish Recipe
I love traditional cranberry sauce on the Thanksgiving table, especially the homemade kind that’s cooked down until thick, sweet, and jammy. This cranberry relish is something completely different. It’s the textural opposite of traditional cranberry sauce, made with fresh, raw cranberries and orange instead of cooking everything on the stovetop. I wouldn’t replace my usual cranberry sauce with it, but I love having both options at the table!
The combination of fresh cranberries, a whole orange, honey, and cinnamon gives this raw cranberry relish a bright, tart flavor with just enough sweetness. The secret is using the entire orange, including the peel. The peel adds a little bitterness and a lot of orange flavor, which is exactly what the sharp cranberries need. Honey rounds out the flavor without making the relish overly sweet.
I also love how little work this recipe requires. Everything goes into a food processor, gets chopped until it reaches the texture you like, and then goes into the fridge to chill. There’s no cooking, no stovetop, and very little cleanup. Hands-on time is about 10 minutes, plus an hour in the fridge.
While this cranberry orange relish is a great addition to Thanksgiving dinner, I make it throughout the fall, too. It makes about 2 cups and is wonderful spooned over roasted turkey, chicken, or pork loin. You can also spread it on leftover turkey sandwiches or serve it alongside cheese and crackers.
Why You’ll Love This Recipe
- Only four ingredients. Cranberries, an orange, honey, and cinnamon. That’s the whole list.
- Easy to adjust. You can control the sweetness and texture to suit your taste.
- Great for entertaining. Make it ahead of time and cross one more Thanksgiving side dish off your list.
- More than a holiday recipe. Keep a batch in the fridge to serve with everyday dinners.
- Naturally colorful. Red cranberries and orange look great on a Thanksgiving table.
ingredients
Fresh cranberries. Use fresh, firm cranberries that are bright red and free from soft or shriveled spots. Frozen cranberries also work, but thaw them completely and pat them dry before adding them to the food processor.
Orange. Use a fresh orange with a flavorful peel since you’ll be processing the entire fruit. Wash it really well, remove the ends, and take out any seeds before cutting it into wedges. Cara Cara and blood oranges are also fun options.
Honey. I use honey to sweeten the cranberries without overpowering their natural tartness. Maple syrup is an easy substitute if you prefer a deeper fall flavor, and you can adjust the sweetness after chilling. Because the relish is uncooked, use maple syrup instead of honey if you’re serving it to a baby under 1 year old.
Ground cinnamon. A little ground cinnamon adds warmth and complements the cranberry and orange flavor. You can also use a pinch of ground cloves or a small amount of fresh ginger if you want to change up the spices.
this recipe’s must-haves
A food processor is the most important tool for this recipe. It breaks down the cranberries and orange into a consistent relish without requiring any cooking. You can pulse it for a chunkier texture or process it longer for something smoother and more spreadable.
You’ll also need a sharp knife and cutting board to prepare the orange. A small airtight jar or container is helpful for chilling the cranberry relish in the refrigerator and storing any leftovers.
how to make this Cranberry Relish
Prep
Wash the orange well. Slice off both ends just until you see the flesh, leaving the rest of the peel on. Cut the orange into 8 wedges and remove any seeds.
Combine
Add the cranberries, orange wedges, honey, and cinnamon to a food processor.
Process
Process until smooth or until no large chunks remain, scraping down the sides as needed. Pulse a few times for a chunkier relish, or process longer for a smoother, more spreadable one.
Chill
Transfer the relish to an airtight container and refrigerate for at least 1 hour before serving.
Serve
Serve chilled over turkey, chicken, pork loin, or however you like.
Tips for Success
- Don’t peel the orange. The peel is an important part of this recipe because it adds bold citrus flavor and a little bitterness. Just make sure to wash the orange well before using it.
- Remove every seed. Check the orange wedges carefully before adding them to the food processor. Orange seeds can add unwanted bitterness to the finished relish.
- Control the texture. Use short pulses for a chunkier relish with more bite. Process longer if you prefer a smoother consistency.
- Give it time to chill. Refrigerate the relish for at least an hour before serving. The flavors mellow as they sit, and the honey blends into the cranberry and orange mixture.
- Adjust the sweetness after chilling. Cranberries can vary in tartness, so taste the relish once it’s chilled. Add another drizzle of honey if you want it sweeter.
- Use fresh or properly thawed cranberries. Fresh cranberries are my first choice, but frozen cranberries work too. Thaw them completely and pat them dry to avoid adding excess liquid.
- Adjust the sweetness after chilling. Cranberries can vary in tartness, so taste the relish once it’s chilled. Add more honey, one tablespoon at a time, if you want it sweeter.
variations
Use maple syrup instead of honey. Maple syrup is an easy 1:1 substitute for honey and gives the cranberry relish a slightly deeper, warmer flavor. It’s a nice option for fall and pairs especially well with the orange and cinnamon.
Add fresh ginger or cloves. For a little extra warmth, add a small amount of freshly grated ginger or a pinch of ground cloves to the food processor. Start with a little and adjust to taste so the spices don’t overpower the fruit.
Add some crunch. Stir in chopped toasted pecans or walnuts just before serving. I like this variation when I’m serving the relish on a cheese board or alongside roasted meat.
Make it spicy. Finely dice a jalapeño and stir it into the finished relish for a sweet and spicy version. Remove the seeds for less heat, or leave some in if you like a little extra kick.
Change the citrus. Cara Cara and blood oranges are great alternatives to regular oranges. They taste slightly different, so it’s an easy way to change up the relish.
More Fresh Cranberry Recipes to Try: Cranberry Jam | Christmas Cranberry Cobbler | Orange Cranberry Muffins | Cranberry Simple Syrup
faqs
Can I use orange juice instead of a whole orange?
I wouldn’t. The peel gives this relish its citrus aroma and gentle bitterness, and orange juice won’t provide either. The whole orange also supplies its own juice, so you don’t need to add any.
Why is my relish watery?
The most common cause is frozen cranberries that weren’t fully thawed or dried. Thaw them completely and pat them dry before processing. If a little liquid separates as it sits, just stir it back in before serving, or drain off any excess liquid if you’d like it thicker.
Can I make cranberry relish with frozen cranberries?
Yes! Frozen cranberries work in this recipe. Just make sure to thaw them completely and pat them dry before adding them to the food processor.
Do you peel the orange for cranberry relish?
No. The peel adds citrus aroma and a little bitterness that balances the tart cranberries. Wash the orange well, slice off the ends, and remove any seeds.
How long does cranberry relish last?
1 to 2 weeks in an airtight container in the refrigerator. Stir before serving, since some liquid may separate.
Need more ideas for what to serve alongside this? Head over to my Side Dishes page.
what to serve with Cranberry Relish
I love serving this cranberry relish alongside roasted turkey or chicken. The tart, citrusy bite cuts through rich meat. It’s especially good with Thanksgiving turkey, but I also spoon it over roasted pork loin for an easy fall dinner.
It’s also great on leftover turkey sandwiches. Spread a little cranberry relish over the bread or layer it with turkey and cheese for a simple lunch the day after Thanksgiving.
For something a little different, add it to a cheese board with brie or goat cheese. You can also spoon it over crostini with cream cheese for an easy appetizer. Tart cranberry next to creamy cheese is a great combo.
If you want to use it outside of dinner, stir a spoonful into plain Greek yogurt or add it over oatmeal. I also like having it alongside traditional cranberry sauce on the Thanksgiving table so everyone can compare the fresh and cooked versions.
how to store, make ahead, and freeze cranberry relish
Store: Keep cranberry relish in an airtight container in the refrigerator for 1 to 2 weeks. Stir before serving, as some liquid may separate.
Make Ahead: Make it a day or two ahead for the best flavor. The cranberry and orange mellow as they chill.
Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. Drain any excess liquid if needed.
More Thanksgiving Side Dishes to Serve
If you’re planning your Thanksgiving menu, I have a few more side dishes that go beautifully with this cranberry relish.
My Apple and Kale Salad is a fresh addition to a holiday spread. Crisp apples and hearty greens give you something lighter next to all the heavy dishes.
For a traditional holiday side, try The Best Sage and Onion Stuffing. It’s full of savory herbs and classic stuffing flavor, making it a great pairing with roasted turkey and cranberry relish.
My Sweet Potato Soufflé is another cozy option for the Thanksgiving table. It’s a sweet potato side that adds a little sweetness to the table.
Finally, if you make this cranberry relish recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Cranberry Relish
equipment
- food processor
- Sharp knife and cutting board
- Airtight jar or container for chilling and storing
ingredients
- 12 oz fresh cranberries
- 1 orange skin included, washed and cut into chunks
- 1/2 cup honey
- 1/8 tsp ground cinnamon
instructions
- Wash the orange well. Slice off both ends just until you see the flesh, leaving the rest of the peel on. Cut into 8 wedges and remove any seeds.
- Add the cranberries, orange wedges, honey, and cinnamon to a food processor.
- Process until smooth or until no large chunks remain, scraping down the sides as needed.
- Transfer to an airtight container and refrigerate for at least 1 hour before serving.
- Serve chilled over turkey, chicken, pork loin, or however you like.
video
notes
- Yield: Makes about 2 cups.
- Orange peel: Leave the peel on for bright citrus flavor and a touch of bitterness. Wash the orange well before processing.
- Texture: Pulse for a chunkier relish or process longer for a smoother, spreadable consistency.
- Sweetness: Taste after chilling and add more honey, one tablespoon at a time, if desired.
- Honey swap: Maple syrup works as a 1:1 substitute.
- Frozen cranberries: Thaw completely and pat dry before processing to prevent watery relish.
- Make ahead: This relish is best made at least one day ahead so the flavors have time to mellow.
- Storage: Refrigerate in an airtight container for 1 to 2 weeks or freeze for up to 3 months.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
