Disclosure: This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases—at no extra cost to you.
If there’s one holiday tradition I won’t skip, it’s making a fresh batch of cranberry orange relish. I remember my first Thanksgiving with my wife’s family in Austin. Her grandmother brought out this sparkling dish that looked like ruby gems glistening in the bowl. Tangy, sweet, and full of fresh citrus zest, the cranberry orange relish instantly won me over—and I vowed to make my own version from that day forward.
Unlike the jellied stuff from the can, cranberry orange relish bursts with real fruit flavor. It’s raw, refreshing, and brilliantly bright. Over time, I’ve learned to tweak it with a touch of ginger or even jalapeño when I’m feeling fiery. Whether you’re serving it at Thanksgiving, Christmas, or just Sunday dinner, cranberry orange relish adds a pop that no gravy boat can match.
This article breaks down everything you need to know—from the story behind the recipe to step-by-step instructions and creative ways to enjoy it. So grab your cranberries, folks—we’re making flavor magic.
The Southern Tale Behind Cranberry Orange Relish (And Why It Still Matters)
From Georgia Roots to Texas Tables: My Relish Journey
Growing up in Georgia, cranberry dishes weren’t exactly front and center. We had fried okra, roasted squash, and plenty of deviled eggs. But when I met my wife and got introduced to her family’s holiday table in Texas, I found a vibrant relish that changed everything. The combination of tart cranberries and juicy oranges felt like a flavor bridge between my Southern upbringing and her bright, Tex-Mex heritage. That moment was the seed—now cranberry orange relish is a non-negotiable star at every family gathering.
I’ve played with the traditional formula ever since. Some years I stir in pineapple or finely chopped celery. Other times I swap sugar for honey or maple syrup. But that first flavor—the tart bite of cranberries softened by sweet citrus—remains the soul of the dish. It’s not just a condiment; it’s a memory on a plate.
Why Cranberry Orange Relish Outshines the Can Every Time
There’s something special about using raw ingredients that sing on their own. This relish is uncooked, using only three to five main ingredients, keeping everything fresh and full of texture. You’ll taste the difference from the first spoonful. Plus, it’s much faster to prepare than traditional cranberry sauce, and it looks glorious on any holiday table.
When comparing to cranberry sauce, which simmers down into a thick, jelly-like spread, cranberry orange relish keeps everything vibrant and crunchy. It’s also a refreshing contrast to other heavier dishes. Trust me—once you try it, you’ll never look at canned cranberry the same way again.
Making Cranberry Orange Relish from Scratch: Sweet, Simple, and Stunningly Bright
Ingredients List: What You’ll Need for the Ultimate Relish
This recipe shines because of its simplicity. You only need a few fresh items to create bold, dynamic flavor.
| Ingredient | Notes/Substitutions |
|---|---|
| 1 bag (12 oz) fresh cranberries | Frozen works too—just thaw first |
| 1 large seedless orange | Use with peel for extra zest |
| 1/2 cup sugar | Can substitute honey, maple syrup |
| Optional: 1 Tbsp grated fresh ginger | Adds brightness and mild heat |
| Optional: 1/2 small jalapeño | Finely chopped for a spicy twist |
Feel free to adjust sweetness to taste. During one holiday, I even tossed in pomegranate arils for a juicy surprise. The point is to let your creativity guide you.
Timing: Quick and Effortless—even on Busy Days
This relish is a dream for busy cooks. You don’t need to simmer anything, and there’s minimal chopping involved. Prep and rest time total just over an hour, making it a breeze for weeknight dinners or Sunday get-togethers.
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour
That’s about 40% faster than traditional cooked sauces. It’s also handy when you’re preparing a full harvest salad or a batch of cranberry brie bites. Just toss it in the fridge and continue cooking.
Step-by-Step Instructions: From Blender to Bowl
- Rinse your cranberries thoroughly and pat dry.
- Cut your orange into chunks—yes, peel and all. Remove seeds if present.
- Place cranberries and orange pieces into a food processor.
- Add sugar and any optional extras (ginger, jalapeño, etc.).
- Pulse until mixture is evenly chopped but not pureed. You’re going for a chunky salsa-like texture.
- Taste and adjust sweetness.
- Transfer to a bowl, cover, and chill for at least 30–45 minutes.
- Stir, serve, and watch it disappear.
You can make this a day ahead too—the flavors develop beautifully overnight.
Cranberry Orange Relish in Real Life: Serving Suggestions & Surprising Uses
What Do You Use Cranberry Orange Relish For?
Traditionally front and center at Thanksgiving and Christmas, cranberry orange relish is wildly versatile. It’s the zippy sidekick to turkey, ham, or even roasted salmon. But I also love spreading it on a leftover sandwich or mixing it into Greek yogurt for a tangy breakfast twist.
You can spoon it over grilled poultry for summer flavor, fold it into cranberry meatballs, or mix it into softened cream cheese for a cheerful party dip. Leftovers turn into magic—trust me.
I’ve even used it in dessert. Swirl into vanilla ice cream. Fold into muffin batter. Add it between layers of cranberry bread for zing and texture.
Balanced Nutrition with a Burst of Freshness
One of the big advantages of this dish over canned options is its nutritional profile. Cranberries pack antioxidants, while fresh oranges deliver immune-boosting vitamin C. This relish isn’t just colorful—it’s backed by science. According to the National Institutes of Health, regular intake of vitamin C supports connective tissue health and iron absorption, perfect for busy cooks staying sharp.
And since this recipe is raw, you’re keeping all those nutrients intact. It’s gluten-free, dairy-free, and low in fat, making it perfect for a variety of dietary needs without sacrificing flavor.
Beyond the Season: How to Store, Pair, and Remix Cranberry Orange Relish
Refrigeration and Storage Tips
So, how long will cranberry orange relish last in the refrigerator? Good news—when stored in an airtight container, it keeps for 7 to 10 days with no problem. In fact, it may even taste better after a day or two. Just give it a stir and it’s ready to shine again.
For longer storage, freeze it in small batches. Spoon into silicone ice cube trays, freeze, then transfer to a zip-top bag. That way, you can thaw one portion at a time to top salads, meats, or sandwiches.
Do Orange and Cranberry Juice Go Together?
You bet they do. The same flavor harmony that makes this relish work beautifully translates into beverages. One of my favorite brunch mocktails includes cranberry and orange juice splashed together over crushed ice with a mint leaf. It’s refreshing, tart, and just sweet enough.
Try mixing leftover relish into vinaigrettes for your next apple walnut salad, or create a marinade for pork tenderloin—the acidic punch from the cranberries balances beautifully with the sweetness of orange. Citrus and berries were meant to dance on the same plate.
Frequently Asked Questions About Cranberry Orange Relish
What do you use cranberry orange relish for?
It’s incredibly versatile. Use it as a side for roasted meats, a sandwich spread, a topping for yogurt or ice cream, a mix-in for grain bowls, or a tangy base for dips and salsas.
What is in Publix cranberry orange relish?
Publix’s version typically includes cranberries, sugar, and orange puree with peel. It’s quite similar to homemade versions, though usually sweeter and more uniform in texture.
How long will cranberry orange relish last in the refrigerator?
Properly stored in an airtight container, it lasts 7–10 days. You can also freeze it for up to 2 months in individual portions.
Do orange and cranberry juice go together?
Absolutely—they’re a classic tart-sweet combo. Both in drinks and in dishes like this relish, they complement each other naturally.
Conclusion: Add This Bold, Fresh Relish to Your Go-To Recipe List
Cranberry orange relish isn’t just a holiday classic—it’s a fresh, no-fuss staple that brings bold flavor to any table. Whether you’re honoring old traditions or crafting new ones, this vibrant dish strikes the perfect balance of tart, sweet, and citrusy zing. It’s easy to make and packed with natural goodness.
From Sunday suppers to special celebrations, this recipe delivers! So next time you grab a bag of cranberries, think beyond the sauce. Think relish—fresh, fierce, and full of flavor.
Print
Classic Cranberry Orange Relish Recipe for Bold Holiday Flavor
- Total Time: 1 hour
- Yield: 2 cups 1x
Description
A vibrant, raw cranberry orange relish that balances tart cranberries with sweet citrus and optional heat. Perfect for holidays or year-round zing.
Ingredients
1 bag (12 oz) fresh cranberries
1 large seedless orange (with peel)
1/2 cup sugar
Optional: 1 Tbsp grated fresh ginger
Optional: 1/2 small jalapeño, finely chopped
Instructions
1. Rinse your cranberries thoroughly and pat dry.
2. Cut your orange into chunks—yes, peel and all. Remove seeds if present.
3. Place cranberries and orange pieces into a food processor.
4. Add sugar and any optional extras (ginger, jalapeño, etc.).
5. Pulse until mixture is evenly chopped but not pureed.
6. Taste and adjust sweetness.
7. Transfer to a bowl, cover, and chill for at least 30–45 minutes.
8. Stir, serve, and watch it disappear.
Notes
This relish can be made a day ahead—the flavors intensify overnight.
Store in an airtight container for 7–10 days in the fridge.
Can also be frozen in small portions.
Pairs well with meats, sandwiches, yogurt, and even desserts like ice cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 8g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: cranberry, orange, relish, holiday, thanksgiving