Go Back

Cranberry Relish

Cranberry relish is made by pulsing fresh cranberries and orange, including the peel, into a finely chopped mixture. Chill it for at least 2 hours for a bright, make-ahead side with a balance of tart fruit and sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 97
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 1 navel orange medium, washed, quartered, and seeded
  • 0.75 cup granulated sugar

Equipment

  • 1 food processor

Method
 

  1. Add the cranberries and orange quarters, including the peel, to a food processor and pulse until finely chopped, scraping down the sides as needed.
  2. Add the sugar and pulse just until combined.
  3. Transfer the relish to a covered container.
  4. Refrigerate for at least 2 hours before serving.

Notes

For the best texture, pulse until finely chopped but stop before the mixture becomes smooth. Store covered in the refrigerator for up to 5 days; freeze it for up to 2 months. For a lower-sugar variation, replace the granulated sugar with a 1:1 granulated sugar substitute.