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Cranberry Orange Relish

Cranberry orange relish made by pulsing fresh cranberries and unpeeled orange into a fine, chunky chop—no cooking needed. Chill it until the flavors meld, then stir and garnish with mint for a bright, zesty side.
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Prep Time 10 minutes
chilling 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Orange
  • 1 large navel orange, unpeeled, seeded and cut into chunks
Sweetener and flavoring
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 0.0625 tsp salt
Garnish
  • 0.25 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse fresh cranberries and orange chunks in a food processor until finely chopped but not pureed, stopping to scrape down if needed.
Season and chill
  1. Transfer the chopped mixture to a bowl, then stir in sugar, orange liqueur or orange juice, and salt until evenly combined.
  2. Cover and chill the relish for at least 4 hours or overnight so the flavors meld and the texture sets.
Serve
  1. Stir well before serving to redistribute any liquid and keep the relish evenly chopped.
  2. Garnish with fresh mint right before serving for a fresh, speckled look.

Notes

For best texture, pulse in short bursts until finely chopped but still visibly chunky—over-processing can turn it into puree. Store covered in the refrigerator up to 4 days; freeze not recommended because the relish can weep and soften after thawing. If you want a lower-sugar option, replace the sugar with a 1:1 sugar substitute designed for chilling and stirring.