This no-cook cranberry orange relish adds a tart, fresh bite to a Thanksgiving meal. Use orange zest for fragrance and remove the white pith from the fruit for a cleaner citrus flavour. It takes about 10 minutes to prep, plus chilling time, and makes about 2 cups.
Ingredients
- 340 g (12 oz) fresh cranberries
- 1 medium sweet orange
- ⅓ cup granulated sugar, plus more to taste if needed
- Small pinch of salt
How to make cranberry orange relish without cooking
- Rinse the cranberries and orange under running water. Drain the berries and discard any damaged ones.
- Finely zest about half the orange. Peel the orange, remove the thick white pith and take out any seeds. Roughly chop the flesh.
- Pulse the cranberries, orange flesh and zest in a food processor until finely chopped. Stop while you can still see small pieces of fruit.
- Stir in the sugar and salt. Cover and refrigerate for at least 30 minutes. Stir and taste before adding more sugar since the flavour changes as the fruit rests.
Can you make it the day before Thanksgiving?
Yes. Chill it in a covered container overnight and stir before serving. Start with a small serving bowl at the table and keep the rest refrigerated. The CDC’s food storage guidance recommends refrigerating cut fruit and other perishable foods within two hours and keeping your fridge at 40°F (4°C) or colder.
What to serve with fresh cranberry relish
Spoon it beside roast turkey, baked squash or a lentil loaf. Try a little on a leftover turkey sandwich with sharp cheddar. If you like a crunch, fold in toasted pecans at the table. For more ideas for the same meal, see our make-ahead Thanksgiving vegetable sides.
How is relish different from cranberry sauce?
This relish stays raw and has distinct pieces of fruit. A cooked cranberry sauce is usually softer and thicker as the berries burst. Choose this relish if you want a cold side you can finish before the oven and stove are busy. For more Thanksgiving inspiration, see Southern Living’s seasonal side-dish roundup.
