DrinkKnird

Food recipe · About 2 1/2 cups

Cranberry-Orange Relish

Researched · Researched formulation

Fresh cranberry-orange relish with sugar—food-processor, make-ahead, Christmas and Thanksgiving. Researched, not kitchen-tested.

By DrinkKnird · November 15, 2026

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Cranberry-orange relish is the no-cook cousin of [classic cranberry sauce](/classic-cranberry-sauce): raw cranberries pulsed with orange and sugar until jammy-tart.

DrinkKnird's researched version follows the familiar American food-processor relish pattern. It keeps for several days refrigerated. Not kitchen-tested at DrinkKnird.

Serve with turkey, ham, or the [christmas brunch menu](/christmas-brunch-menu).

Recipe

Food recipe

Yield: About 2 1/2 cups

Prep 15 minutes · Total 15 minutes plus chill

Original yield: About 2 1/2 cups

Scales ingredient amounts only. Temperatures, times, ratios, and instruction text stay as written. Saved and printed copies keep the original recipe amounts.

Ingredients

  • 1 bag (12 ounces) fresh cranberries, rinsed and picked over
  • 1 large navel orange, scrubbed, quartered (peel on), seeds removed
  • 3/4 to 1 cup granulated sugar, to taste
  • Optional: 1/4 cup chopped toasted walnuts or pecans
  • Optional: 1 tablespoon orange liqueur or 1/2 teaspoon orange zest extra

Instructions

  1. Pulse cranberries and orange quarters in a food processor until finely chopped but not pureed—scrape the bowl once or twice.
  2. Transfer to a bowl. Stir in sugar starting with 3/4 cup; taste after 10 minutes and add more if needed as juices release.
  3. Fold in nuts or liqueur if using. Cover and refrigerate at least 2 hours (overnight is better) so the relish thickens and sweetens.
  4. Stir before serving. Keep refrigerated; use within 5–7 days for best quality. Do not leave out more than 2 hours at a party.

Make-ahead

  • Best made 1 day ahead. Keeps refrigerated several days.

Notes

  • Orange peel is intentional for bitterness and aroma—scrub well.
  • Sweeter than you think after overnight chill.
  • For cooked sauce instead, see [classic cranberry sauce](/classic-cranberry-sauce).

Why this recipe works

Sugar draws juice from chopped fruit; resting balances tart cranberry and bitter peel.

food Safety

Refrigerate promptly. Perishable relish follows the 2-hour rule at room temperature.

troubleshooting

Too bitter: more sugar or remove some white pith next time. Too wet: drain briefly or chill longer.

Recipe sources & development

Researched formulation

12 oz cranberries + 1 orange + ~3/4–1 cup sugar.

Why this formulation: No-cook condiment for holiday make-ahead tables.

Other approaches: Some recipes peel the orange; this page uses peel-on for classic bitterness.

Adaptation credit: Standard American raw cranberry-orange relish proportions

Developed from published sources; not yet kitchen-tested by DrinkKnird.

  • Cranberry Orange Relish — Food Network / Ina Garten pattern (public recipe listing) · researched 2026-11-15

    Food-processor cranberry + orange + sugar relish structure

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