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Cranberry Orange Relish

Cranberry orange relish made by pulsing fresh cranberries and unpeeled orange into a finely chopped, not-pureed texture. Bright orange zest flecks and mint garnish bring a fresh, juicy finish—ready after chilling.
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Prep Time 10 minutes
chilling 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 76
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish
  • 12 oz fresh cranberries Use fresh cranberries for the best tart flavor and texture.
  • 1 large navel orange Unpeeled, seeded, and cut into chunks.
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice Choose orange liqueur for deeper citrus aroma, or use juice for alcohol-free.
  • 0.125 tsp salt A pinch of salt helps balance sweetness.
  • 0.25 cup fresh mint For garnish.

Equipment

  • 1 food processor

Method
 

Chop and season
  1. Pulse the cranberries and orange chunks in a food processor until finely chopped but not pureed, stopping as needed to keep texture visible.
  2. Transfer to a bowl and stir in the sugar, orange liqueur or orange juice, and the pinch of salt until evenly combined.
Chill and serve
  1. Cover and chill at 40-38°F (4°C-3°C) for at least 4 hours or overnight to let flavors meld and thicken slightly.
  2. Stir well before serving to redistribute juices and keep the relish chunky.
  3. Garnish with fresh mint and serve chilled or at cool room temperature.

Notes

Pro tip: pulse in short bursts and stop before it turns smooth—this relish is best when it stays finely chopped with visible fruit pieces. Store covered in the refrigerator up to 5 days; the texture holds well without cooking. Freezing is not recommended because cranberries can soften and release extra liquid when thawed. For a lower-sugar option, substitute the sugar with a 1:1 baking-style sugar substitute and taste after chilling, since citrus brightness can shift.