Cranberry Orange Tangy Relish

I discovered this relish completely by accident during a chaotic holiday cooking marathon about five years ago. I'd bought too many cranberries at the farmer's market, thinking I'd make sauce, but then found myself staring at an enormous pile of them wondering what else I could do. A friend suggested running them through the food processor with an orange, and I was skeptical until that first bright, tart spoonful changed everything. The vibrant color alone felt like edible sunshine on a grey December afternoon, and I've been making it every holiday season since.

The real magic happened when my mother tasted it at Thanksgiving. She's never been one for compliments, but she went back for thirds and asked if I could make it the centerpiece of our holiday table instead of hiding it on the side. Watching her face light up as she recognized the orange peel texture reminded me that the simplest things often become the most memorable.

Ingredients

• Fresh cranberries: Use 340 grams (about 12 ounces) of bright, firm berries that feel heavy for their size. The natural tartness is essential here, and fresh ones give you that vibrant pop of flavor that frozen ones can't quite match
• Large orange, unpeeled: This is where most people hesitate, but trust me on this one. The peel adds complexity and a subtle bitterness that balances the sweetness. Make sure it's washed thoroughly, quartered, and seeded before processing
• Granulated sugar: Start with 100 grams (about half a cup) and taste as you go. This isn't a strict measurement because cranberries vary in tartness depending on the season and where they're grown
• Apple, cored and chopped: This optional addition brings a gentle sweetness and prevents the relish from tasting one-note. Use a tart variety like a Granny Smith if you add it
• Walnuts or pecans: A quarter cup of chopped nuts adds texture and a subtle earthiness that transforms this from a simple sauce into something more sophisticated, but it's entirely optional

Instructions

Prepare your fruit:

Rinse your cranberries and make sure they're completely drained, then wash that orange well under running water. Cut the orange into quarters and use a small knife to remove any seeds you find. Leave that beautiful peel intact—that's where the magic happens.

Process the cranberries and orange:

Add everything to your food processor and start pulsing. You want roughly chopped pieces, not a smooth puree. This is where your hands come in handy to stop and scrape down the sides every few pulses. Listen for the texture to change from whole berries to a chunky mixture.

Add the sugar:

Pulse in your sugar and take a moment to taste. If you like it sweeter, pulse again and add more. This is your relish, so make it taste exactly how you want it. Some years I use more sugar, some years less, depending on my mood and the cranberries' tartness.

Mix in optional additions:

If you're using apple and nuts, add them now and pulse just a few times. You want them to stay recognizable, not disappear into the mixture.

Chill and let flavors marry:

Transfer everything to a bowl, cover it, and slide it into the refrigerator for at least an hour. This waiting period is essential—the flavors develop and mellow as the fruit releases its juice and mingles with the sugar. I usually make this in the morning and let it sit all day, which is even better.

Serve and enjoy:

Remove from the fridge, stir if needed, and taste one more time before serving. It's best served cold, and it'll make whatever's on your table taste even more delicious.

Save

I'll never forget bringing this to my office's holiday potluck and watching the entire bowl empty in twenty minutes. A colleague who usually avoids anything tart came back for a second plate, and that's when I knew I'd created something truly special. It became tradition after that—everyone expected me to bring it, and honestly, I wouldn't serve the holidays without it anymore.

Storage and Make-Ahead Tips

This relish is a make-ahead gift to yourself. It keeps beautifully in the refrigerator for up to five days in an airtight container, and the flavors actually improve as it sits. I love making it two or three days before a gathering because it gives me one less thing to worry about when I'm juggling everything else. You can even make it up to a week ahead if you need to, though I find the texture stays crispest within the first five days.

Flavor Variations to Explore

Once you master the basic version, this relish becomes your canvas. A small pinch of ground cinnamon or fresh ginger adds unexpected warmth that feels cozy and festive. I've also experimented with adding a teaspoon of vanilla extract, which sounds strange but creates an almost mysterious depth. Some years I substitute a quarter of the sugar with honey or maple syrup for a different kind of sweetness. The beauty of this recipe is that it's forgiving enough to play with while staying true to its bright, tangy nature.

Serving Ideas and Pairings

Serve this alongside roasted turkey or chicken, where it cuts through the richness beautifully and makes every bite taste like celebration. It's equally stunning dolloped over warm oatmeal on a quiet morning, or stirred into plain yogurt for a snack that feels fancy but takes thirty seconds to make. I've even served it at brunches as a topping for cream cheese and crackers, and it never fails to impress.

• Try it as a topping for roasted pork or duck, where the tartness balances gamey flavors perfectly
• Swirl it into vanilla ice cream for a surprisingly elegant dessert that tastes like a holiday in a bowl
• Use it as a filling for thumbprint cookies or as an accompaniment to a cheese board for complexity that store-bought versions can't match

Save

This relish has become my favorite kind of cooking—simple, fast, and deeply satisfying. It reminds me that sometimes the best recipes are the ones that sneak up on you and change how you cook forever.

Recipe FAQs

→ What fruits are used in this dish?

Fresh cranberries, whole orange quarters including peel, and optionally apple are used for tartness and sweetness.

→ How is the texture achieved?

Fruits are pulsed in a food processor until finely chopped but not pureed, preserving a slightly chunky texture.

→ Can nuts be included?

Chopped walnuts or pecans can be added for crunch and richness, offering a complementary texture.

→ Is this suitable for special diets?

Made from natural ingredients, this dish is vegan and gluten-free, but note nuts if added may affect allergen concerns.

→ How should it be served?

Best chilled, it pairs well with roasted turkey, chicken, or as a bright addition to yogurt or oatmeal toppings.

→ How long can it be stored?

Stored refrigerated, it remains fresh for up to five days, allowing flavors to develop further over time.