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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and unpeeled orange for a bright, zesty bite. Pulse-chopped texture and a short chill turn it thick and ready for serving.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Orange Relish
  • 12 oz fresh cranberries Fresh berries for the best tart flavor and color.
  • 1 large navel orange Unpeeled for zest flecks; seed and cut into chunks.
  • 0.75 cup sugar Adjust slightly to taste depending on berry tartness.
  • 1 tbsp orange liqueur or orange juice Choose liqueur for aroma or use orange juice for a no-alcohol option.
  • 0.25 tsp salt Use just a pinch to balance sweetness.
  • 0.5 fresh mint For garnish right before serving.

Equipment

  • 1 stand mixer

Method
 

Chop
  1. Pulse the fresh cranberries and large navel orange chunks in a food processor until finely chopped but not pureed.
Season and chill
  1. Transfer to a bowl, then stir in sugar, orange liqueur or orange juice, and salt until evenly combined.
  2. Cover and chill at least 4 hours or overnight to let the flavors meld and the mixture set.
Finish
  1. Stir well before serving so the relish stays evenly textured.
  2. Garnish with fresh mint just before serving for a fresh, aromatic finish.

Notes

Pro tip: keep pulsing in short bursts—stop when the mixture is finely chopped but still textured, not smooth. Refrigerate in a covered container up to 4 days. Freezing is not recommended because the relish softens and can turn watery. Dietary swap: use orange juice instead of orange liqueur for a no-alcohol version.