Bright, Tangy, Fresh—Meet the Side Dish That Steals the Table! (original) (raw)

cranberry orange relish pin image

There’s nothing I love more than a fresh, raw side dish at a heavy holiday meal. This tangy and bright Cranberry Orange Relish will be the recipe everyone at your table asks for this year—I guarantee it! This fruity relish comes together in minutes (no cooking required!), uses simple budget-friendly ingredients, and can be made ahead of time. Not to mention, the leftovers (if there are any) are fantastic on salads, sandwiches, and cheese boards.

Overhead view of cranberry orange relish in a bowl.

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“This was super refreshing and a nice addition to our Thanksgiving table. It lends itself to being very Christmassy too so we’ll make it again for that too!”

MEGHAN

The Perfect Easy Holiday Relish

For people who don’t love the gelatinous texture of traditional cranberry sauce, this relish is a winner! It’s somewhere between a relish and a slaw, and it’s perfectly seasoned. I put fresh cranberries, oranges, brown sugar, fresh ginger, and cinnamon into a food processor and pulse until coarsely chopped. The result is a chunky, tangy, and slightly sweet side to go with any holiday meal this season! And unlike some of our other relish recipes (see tomato relish and roasted apple cranberry relish), it doesn’t require any cooking at all. So easy!

I’m pretty certain this homemade cranberry relish with orange will be a staple on your holiday table for years to come. It’s fresh, easy to make, and full of flavor!

  1. Fresh Cranberries. You’ll need a 12 oz. bag of fresh cranberries, which should be rinsed and drained before using. Look for firm, bright red cranberries without any wrinkles or soft spots. I only ever use fresh cranberries in this recipe, but you can try frozen if you can’t find fresh. I’d thaw them and drain them well before using— just note the texture will likely be softer.
  2. Use fresh oranges. I use fresh oranges, rather than orange juice, for the best flavor and texture. I like navel oranges because they’re typically seedless and have a nice balance of sweetness and acidity. However, you can use any medium-sized orange you like.
  3. The secret to perfectly flavored relish with a beautiful red color is TIME. This is one recipe that I urge you to make at least 24 hours in advance. The flavors will have more time to meld, and the natural red color from the cranberries will deepen. Eating it right away is fine, but I promise it gets better with time.
  4. Pulse, don’t puree. We are looking for a relish-like texture with small pieces of cranberries and orange peel throughout. I pulse the ingredients in a food processor for short bursts to achieve this texture.
  5. Adjust sweetness to taste. I only use 2 tablespoons of brown sugar in this recipe to balance out the tartness of the cranberries. However, if your oranges are particularly sweet or you prefer a tarter relish, feel free to adjust the amount of sugar to your liking.

I know trying any new recipe can be intimidating, but I promise this cranberry orange relish is a great one to start with. It’s simple and requires minimal ingredients and equipment. So PLEASE don’t feel intimidated when I say, ‘suprême your oranges!’ This is just a fancy chef term for separating the juicy segments (the bits you want) from the membrane and pith (the bitter white part). All you need is a sharp knife, a little patience, and my process photos below to guide you.

Once you get the hang of it, it’s a super fun knife skill to practice year-round. But that said, you can totally skip this step and just peel your oranges and pulse them a little in the food processor before adding everything else.

Cranberry Orange Relish Recipe

Cost 6.19recipe/6.19 recipe / 6.19recipe/0.51 serving

This recipe for fresh Cranberry Orange Relish is the perfect raw side dish for any heavy holiday meal. It's even more delicious the next day!

Step-by-step photos can be seen below the recipe card.

Overhead view of cranberry orange relish in a bowl.

See how we calculate recipe costs here.

*If you don’t have the patience to cut your oranges using the technique I used, you can just peel your oranges, but note that there might be some of the membrane in your relish. Just process it a little longer if needed.

Serving: 1serving (3 Tbsp)Calories: 36kcal (2%)Carbohydrates: 9g (3%)Protein: 0.4g (1%)Fat: 0.1gSodium: 25mg (1%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Cranberry Orange Relish step-by-step photos

A knife using the supreme cut to slice an orange.

Prep the oranges: Zest one orange. Then, cut both oranges using the suprême technique by removing the ends so they can sit flat on your cutting board. Then, carefully follow the natural curve of the sides of each orange with your knife, cutting away the skin and the pith.

Once your oranges are peeled so you can see the juicy pulp, trace the segments of each section of orange with your knife to cut out the juicy pulp, leaving the pith and skin behind. Don’t forget to squeeze out the juice from the leftover skin and membrane.

Cranberries, orange segments, orange peel, brown sugar, ginger, and cinnamon in a food processor.

Add the ingredients to the food processor: Add the orange segments, 1 inch (2.5 cm) grated ginger, 12 oz. (340g) bag of fresh cranberries, 2 Tbsp (25g) brown sugar, 1 tsp (2.6g) ground cinnamon, and ⅛ tsp (0.75g) of salt to the food processor.

Cranberry orange relish in a food processor.

Pulse: Pulse ingredients until a relish-consistency forms.

Side view of cranberry orange relish in a bowl.

Let sit: Let the cranberry relish sit in an airtight container for up to 24 hours so the flavors can meld and marinate together! The bright red color will come after it sits during this time. Enjoy chilled!

Serving Suggestions

This relish is the perfect palate cleanser for a decadent holiday meal. You already know roasted turkey and cranberries go together like two peas in a pod, but I’ll let you in on a little secret—this relish is also amazing with baked ham or roast chicken. Add some roasted veggies and sausage stuffing for a well-rounded, flavor-packed festive dinner. And, of course, don’t forget the mashed potatoes and Swedish meatballs, YUM, this relish really takes them to another level.

Overhead view of cranberry orange relish on a plate with sliced turkey, roasted carrots, and green beans.

Storage Instructions

This relish tastes way better after it’s had time to sit to allow the flavors to develop. While it sits, the cranberries and oranges release their juices to create the most amazing flavor combination. Believe me!

You can keep your fresh cranberry orange relish in an airtight container in the fridge for up to a week. The salt may draw out some additional liquid as it sits, so I’d give it a good stir before serving again.

You can also freeze this relish for up to 3 months. Keep in mind the texture may be slightly altered once thawed overnight in the fridge.

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytesMore About Jess