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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and orange, bright orange zest flecks, and a sweet-tangy finish. Pulse-and-chill method makes a chunky, not pureed, spoonable side that tastes even better after marinating overnight.
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Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish
  • 12 oz fresh cranberries
  • 1 large navel orange unpeeled, seeded, cut into chunks
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 1 salt pinch
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop
  1. Pulse fresh cranberries and the orange chunks in a food processor until finely chopped but not pureed, with visible small pieces and zest flecks throughout.
  2. Transfer the finely chopped cranberry-orange mixture to a bowl.
Season and chill
  1. Stir in sugar, orange liqueur or orange juice, and salt until the sugar is dissolved and everything looks evenly coated.
  2. Cover and chill in the refrigerator at 40°F or colder for at least 4 hours, or overnight, so the relish thickens slightly and the flavors meld.
Serve
  1. Stir the relish well before serving to redistribute any liquid that settled during chilling.
  2. Garnish with fresh mint right before serving for a fresh, green finish.

Notes

Pro tip: keep pulsing in short bursts so the mixture stays finely chopped and chunky rather than turning into puree. Refrigerate in a covered container for up to 3 days; stir again right before serving. Freezing is not recommended because the texture gets watery after thawing. For a less-sweet version, reduce sugar by about 2–3 tbsp and taste after chilling, since flavor concentrates as it rests.