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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and unpeeled orange creates a bright, chunky topping that chills into a gelled spoonable texture. Pulse-and-chill method keeps visible orange flecks for a fresh look and clean bite.
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Prep Time 10 minutes
Chilling 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish base
  • 12 oz fresh cranberries Use fresh cranberries for the best texture; rinse and drain well.
  • 1 large navel orange Unpeeled and seeded; cut into chunks so the zest disperses evenly.
  • 0.75 cup sugar Helps macerate the fruit while chilling.
  • 1 tbsp orange liqueur or orange juice Choose liqueur for deeper aroma or orange juice for a lighter flavor.
  • 1 salt Pinch of salt balances sweetness.
  • 1 fresh mint Optional garnish for freshness and color.

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the fresh cranberries and orange chunks in a food processor until finely chopped but not pureed, about 20-30 seconds with pauses to scrape down the sides if needed. Stop while you can still see small pieces rather than a smooth puree.
Sweeten and season
  1. Transfer to a bowl and stir in sugar, orange liqueur or orange juice, and a pinch of salt until evenly combined. The mixture should look glossy and slightly wet from the orange juices.
Chill
  1. Cover and chill at 40°F (4°C) for at least 4 hours or overnight. You should notice the relish thicken as the sugar draws out juices.
Serve
  1. Stir well before serving to redistribute any liquid and re-suspend the chopped fruit. Serve chilled or at cool room temperature for the brightest flavor.
Garnish
  1. Garnish with fresh mint right before serving to keep it vivid and fragrant. Add leaves as a final visual cue of freshness.

Notes

Pro tip: keep pulsing in short bursts and scrape the processor bowl so you get a fine-chopped, not pureed, texture. Refrigerate covered for up to 5 days; stir again right before serving. Freezing is not recommended because the cranberry texture softens after thawing. For a lighter option, use 1/2 cup sugar plus 1-2 tbsp orange juice, but chill longer to fully macerate.