The holidays call for vibrant, festive dishes that brighten both the table and the palate. This Cranberry Relish delivers both with its ruby-red color and perfect balance of tart cranberries and sweet orange.
It’s a refreshing alternative to traditional cranberry sauce that will wake up your taste buds between bites of rich holiday food.
Fair warning: This recipe is likely to become a Christmas tradition that family members request by name, and guests always ask for the recipe.
The best part? It takes just minutes to prepare but tastes like you spent hours crafting it.
Why You’ll Love This Recipe
This relish requires no cooking, preserving the fresh, bright flavors of the cranberries and citrus while maintaining a satisfying texture.
The simple preparation (just a quick whirl in the food processor) means you can make it days ahead, freeing up valuable time on Christmas day when you’re juggling multiple dishes.
Its versatility extends well beyond the holiday table—use leftovers on breakfast toast, stirred into yogurt, or as a tangy topping for baked brie.
Unlike cooked cranberry sauce, this relish offers a more complex texture and flavor profile that complements the richness of traditional holiday meats without overwhelming them.
And perhaps best of all, it’s a beautiful, vibrant dish that adds a pop of festive color to your Christmas spread with minimal effort.
Ingredients
- 12 ounces fresh cranberries, rinsed and picked over
- 1 large orange, washed and quartered (leave the peel on)
- ¾ cup granulated sugar (adjust to taste)
- 2 tablespoons orange zest
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
- ½ cup chopped walnuts or pecans (optional)
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions
Rinse the cranberries in cold water, discarding any that are soft or shriveled. Place in a colander to drain thoroughly.
Wash the orange well, as you’ll be using the whole fruit, including the peel. Cut into quarters and remove any visible seeds.
Place the cranberries in a food processor and pulse until coarsely chopped, about 10-15 pulses. You want small pieces but not a puree.
Transfer the chopped cranberries to a medium bowl.
Add the orange quarters to the food processor and pulse until finely chopped but still with some texture.
Add the chopped orange to the cranberries, along with the orange zest.
Sprinkle in the sugar, cinnamon and ginger (if using), and salt. Stir to combine thoroughly.
Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld together and the sugar to dissolve. The longer it sits, the better it tastes!
Just before serving, stir in the chopped nuts if using.
Taste and adjust sweetness by adding more sugar if needed. Remember that cranberries are naturally tart, so the relish should have a bright, tangy flavor with a pleasant sweetness.
Transfer to a festive serving bowl and serve chilled alongside your Christmas ham, turkey, or roast.
Storage and Make-Ahead Tips
This relish actually improves with time as the flavors meld together, making it the perfect make-ahead dish for busy holiday cooks.
Prepare it up to 3 days before your Christmas meal and store in an airtight container in the refrigerator.
The relish will keep well in the refrigerator for up to 2 weeks, making it perfect for enjoying with leftovers.
For longer storage, you can freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before serving.
Creative Ways to Use Leftover Cranberry Relish
Spoon over cream cheese with crackers for a quick holiday appetizer.
Use as a topping for vanilla ice cream or cheesecake.
Spread on turkey sandwiches for a tangy alternative to mayonnaise.
Stir into oatmeal or yogurt for a festive breakfast.
Mix a spoonful into a vinaigrette for a seasonal salad dressing.
Layer in a parfait with granola and Greek yogurt for a nutritious breakfast.
Print
Cranberry Relish for Christmas
This vibrant Cranberry Relish offers a fresh, no-cook alternative to traditional cranberry sauce for your holiday table. Fresh cranberries and whole orange are quickly pulsed in a food processor to create a bright, textured condiment with the perfect balance of tartness and sweetness.
- Total Time: 2 hours 15 minutes
- Yield: 3 cups (serves 8-10) 1x
Ingredients
- 12 ounces fresh cranberries, rinsed and picked over
- 1 large orange, washed and quartered (leave the peel on)
- ¾ cup granulated sugar (adjust to taste)
- 2 tablespoons orange zest
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Rinse the cranberries in cold water, discarding any that are soft or shriveled. Place in a colander to drain thoroughly.
- Wash the orange well, as you’ll be using the whole fruit, including the peel. Cut into quarters and remove any visible seeds.
- Place the cranberries in a food processor and pulse until coarsely chopped, about 10-15 pulses. You want small pieces but not a puree.
- Transfer the chopped cranberries to a medium bowl.
- Add the orange quarters to the food processor and pulse until finely chopped but still with some texture.
- Add the chopped orange to the cranberries, along with the orange zest.
- Sprinkle in the sugar, cinnamon and ginger (if using), and salt. Stir to combine thoroughly.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld together and the sugar to dissolve. The longer it sits, the better it tastes!
- Just before serving, stir in the chopped nuts if using.
- Taste and adjust sweetness by adding more sugar if needed. Remember that cranberries are naturally tart, so the relish should have a bright, tangy flavor with a pleasant sweetness.
- Transfer to a festive serving bowl and serve chilled alongside your Christmas ham, turkey, or roast.
- Prep Time: 15 minutes
- Cook Time: 2 hours
