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Cranberry Orange Relish

Cranberry orange relish with finely chopped, not pureed cranberries and unpeeled orange for bright zest flecks. Quick food-processor prep, then chill until thick and flavorful.
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Prep Time 10 minutes
chill 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 food processor

Method
 

Chop
  1. Pulse the fresh cranberries and the orange chunks in a food processor until finely chopped but not pureed, stopping and scraping down as needed for even texture.
Season
  1. Transfer the chopped cranberry-orange mixture to a bowl, then stir in the sugar, orange liqueur or orange juice, and the pinch of salt until the sugar looks moistened and the relish is evenly colored.
Chill
  1. Cover and chill the relish in the refrigerator for at least 4 hours or overnight, until it tastes fully melded and looks slightly thickened.
Serve
  1. Stir the relish well before serving to redistribute any liquid, then garnish with fresh mint right before you bring it to the table.

Notes

For the best texture, keep pulsing short so the mixture stays finely chopped rather than turning into puree. Store covered in the refrigerator up to 5 days; it can be frozen up to 1 month, though the texture may soften slightly after thawing. For a lower-sugar option, replace the sugar with a 1:1 substitute like monk fruit sweetener (measure according to package directions) to keep the relish thick and balanced.