Cranberry-orange relish is a raw, no-cook side: fresh cranberries pulsed with a whole orange and sugar, then chilled until the flavors settle. It is not a cooked, jellied sauce, and it is not a leftover-sauce project. Make it a day ahead if you can, because the sugar draws out juice and the raw bite softens in the fridge. See how to make cranberry sauce, what to do with leftover cranberry sauce, Thanksgiving side dishes, and the Thanksgiving guide.
Chop, sweeten, and chill
Wash the cranberries and pick out any soft ones. Wash a seedless orange, cut it into chunks, and pulse it with the cranberries in a food processor, or chop both by hand, until the mixture is coarse, not a puree. Stir in sugar to taste; start with less than you think, wait a few minutes, then taste again, because raw cranberries are tart and the sugar needs time to dissolve. A pinch of salt or a little orange zest from a second fruit is optional.
Cover and refrigerate the relish at least a few hours, or overnight. Stir before serving. It keeps, refrigerated, for several days; use your judgment on leftover fruit, and do not leave it out for more than 2 hours at room temperature. If it is too thick after chilling, loosen it with a spoonful of orange juice. If it is too tart, add a little more sugar and stir until it dissolves.
If you do not have a food processor, a knife and a cutting board work; just keep the chop fairly even. Do not cook this batch if you want the fresh, raw texture that distinguishes relish from sauce. For a cooked, simmered sauce, use the cranberry sauce guide instead of heating this bowl.
This relish also sits well next to roast turkey or leftovers the next day. Keep it in a covered container, and use a clean spoon at the table so the bowl lasts through the weekend.
Frequently asked questions
Do I have to cook the cranberries?
No. This relish is raw. Cooking it turns it into a different sauce.
Can I make cranberry-orange relish ahead?
Yes, and a day in the fridge usually improves it. Stir it again before serving.
Should I peel the orange?
Most versions use a washed, unpeeled seedless orange so the zest is in the mix. If the peel is very bitter or waxed and you prefer not to use it, zest first, then use the peeled fruit.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure stock, sugar or juice without guessing.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh bread, sugar or cranberries so batches stay consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of dressings and leftover reheats.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are also roasting the turkey.
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