Introduction

Best Cranberry Relish is bright, fresh, and irresistibly tangy—made with raw cranberries, citrus, and just enough sweetness to balance their natural bite. Unlike cooked cranberry sauce, this no-cook relish keeps flavors vivid and textures lively, delivering a refreshing contrast to rich holiday dishes. Quick to prepare and easy to customize, it’s a must-have for Thanksgiving, Christmas, and beyond.

Why you’ll love this recipe

No cooking required
Fresh, vibrant flavor and color
Ready in minutes
Perfect balance of sweet and tart
Ideal make-ahead holiday side

Ingredients (serves 6–8)

12 oz fresh cranberries
1 large orange, peeled and roughly chopped (remove seeds)
¾–1 cup granulated sugar (adjust to taste)
Optional additions: ¼ tsp ground cinnamon, pinch of salt, chopped pecans, grated ginger

Essential Tools and Equipment

Food processor or blender
Cutting board
Knife
Mixing bowl

Step-by-step process (detailed)

1. Wash and sort the cranberries

Rinse cranberries thoroughly under cold water. Discard any soft or shriveled berries. Fresh, firm cranberries ensure the best texture and flavor.

2. Prepare the orange

Peel the orange and roughly chop it, removing any seeds. Keep the pith—it adds slight bitterness that balances the sugar.

3. Pulse the fruit

Add cranberries and chopped orange to a food processor. Pulse 8–12 times until finely chopped but not puréed. The relish should be chunky, not smooth.

4. Sweeten gradually

Transfer the mixture to a bowl. Stir in sugar, starting with ¾ cup. Taste and add more sugar as needed based on tartness preference.

5. Add optional flavors

If using cinnamon, salt, ginger, or nuts, fold them in now. Keep additions minimal to let cranberry flavor shine.

6. Rest and chill

Cover and refrigerate for at least 2 hours, preferably overnight. Resting allows the sugar to dissolve fully and flavors to meld.

7. Stir and serve

Before serving, stir well and taste. Adjust sweetness if needed, then serve chilled.

Mistakes to avoid

Over-processing — mushy relish
Adding all sugar at once — overly sweet result
Skipping the rest time — sharp, unbalanced flavor
Using dried cranberries — incorrect texture
Puréeing — loses traditional relish character

Variations of Best Cranberry Relish

Cranberry Orange Walnut — add chopped walnuts
Apple Cranberry — add one peeled apple
Honey-Sweetened — replace sugar with honey
Spiced — add clove or nutmeg
Low-Sugar — reduce sugar and extend chill time

Tips for storage & make-ahead

Refrigerate up to 5 days
Flavor improves overnight
Stir before serving
Do not freeze (texture softens)

Frequently Asked Questions

Is cranberry relish the same as cranberry sauce?
No—relish is raw and fresh; sauce is cooked and smooth.

Can I make it ahead?
Yes—1–2 days ahead is ideal.

Is it very tart?
Naturally tart, but fully adjustable with sugar.

What does it pair with?
Turkey, ham, roast chicken, sandwiches, and cheese boards.

Conclusion

Best Cranberry Relish delivers everything a holiday side should—freshness, color, and contrast. With minimal ingredients and zero cooking, it adds brightness to heavy meals and elevates the entire plate. Make it once, and it quickly becomes a tradition you’ll look forward to every year.