There’s a sound in my kitchen the day before Christmas or Thanksgiving, and it’s not the simmer of a pot. It’s the quick, sharp whir of a food processor. So many folks are used to the cooked, jammy sauce, but I find the table needs something bright to cut through all that wonderful, savory richness. If you’re looking for that special something, this fresh cranberry relish recipe is the answer. It’s a 10-minute, no-cook wonder that brings a zesty, sparkling jewel-tone to the plate, and it’s the easiest thing you’ll make all week.
This is the recipe I turn to year after year. It’s a bright, lively contrast to all the warm, savory dishes on the holiday table, and it takes up zero space on the stove. It’s simple, it’s fresh, and it’s practically foolproof.
Why This Fresh Cranberry Relish Recipe is the Only One You’ll Need
First, let’s be clear: this is a relish, not a sauce. The difference, to me, is all about brightness. A cooked sauce is lovely, with its deep, jammy, simmered-all-day flavor. But a relish? A relish is alive. It’s crunchy, zesty, and electric-red. It wakes up everything else on the plate.
My recipe is all about the perfect balance of three key fruits.
- Tart Cranberries: They’re the star, of course. They bring that beautiful color and the foundational tartness that makes this a “relish.”
- A Whole Orange: Not just the juice or the zest. We use the entire orange—peel, pith, and all. This is where all the aromatic, zesty oils live. It adds a perfume and a sophisticated, bright bitterness that you just can’t get any other way.
- A Sweet Apple: This is the secret peacemaker. An apple like a Honeycrisp or a Fuji adds a wonderful, natural sweetness and a fantastic, crisp texture. It’s the perfect counterbalance to the tart cranberries and the zesty orange.
When you bring these three together with just a little sugar and a tiny pinch of salt, you create something that tastes sparkling and new. It’s the perfect punctuation mark for a rich meal.
A 10-Minute Hero for Your Thanksgiving Dinner
The most valuable thing on a holiday is time—and second to that is stove space. This recipe is a hero because it asks for neither. Your oven is full of turkey, your stovetop is bubbling with gravy and potatoes. This entire dish comes together in 10 minutes with just a cutting board and a food processor.
Better yet, it’s not just a make-ahead dish; it’s a must-make-ahead dish. It is meant to be made a day or two before you need it. This is a well known tradition for Christmas here in the south. This downtime in the refrigerator isn’t just for chilling. It’s an essential step for the flavors to “meld,” as my mother used to say.
This resting period allows the sugar to fully dissolve, so it isn’t gritty. It pulls the juices from the fruit, creating its own light syrup. And it gives that zesty orange time to infuse every single bite. This is the first thing I make for my thanksgiving dinner prep, and it’s a joy to just pull it from the fridge, ready to go.
The Secret to Using a Whole Orange (Without the Bitterness)
When I tell people to use the entire orange, I usually get a worried look. “But what about the white part? The pith? Isn’t it bitter?”
Here is the plain truth: yes, the pith is bitter. But in this recipe, that bitterness is a feature, not a flaw. It’s a complex, grown-up flavor that balances the sweetness of the apple and the sugar. You don’t end up with a dish that tastes bitter; you end up with a dish that tastes balanced. The essential oils in the peel give a perfume that you simply cannot get from juice alone.
The trick is to use a small-to-medium navel orange, as they tend to have a thinner pith and no seeds. And you must, must balance it with a very sweet apple. Please, this is not the time for a Granny Smith. That would be far too tart. The sweet apple is there to shake hands with the bitter orange and make peace.
Insider Secret: The Two-Step Pulse
Here is the most important piece of advice I can give you: do not throw everything into the food processor at once. I’ve learned this the hard way. If you do, by the time the tough orange peel and apple chunks are broken down, your delicate cranberries will be a watery, sad puree.
Here is the right way: Add your orange wedges and apple chunks to the processor first. Pulse them 5-7 times until they are broken down into small, gravel-sized pieces. Then add your cranberries, sugar, and salt. Now, you only need 10-15 very short, 1-second pulses to chop the cranberries and mix it all together. This is the secret to keeping that wonderful, chunky, and distinct texture.
Choosing Your Ingredients for the Best Cranberry Relish Recipe
With only five ingredients, each one has to pull its weight. There’s no place to hide a sad-looking apple.
- Cranberries: Look for a 12-ounce bag of fresh (not frozen) cranberries. You want berries that are firm, plump, and shiny red. Give them a good rinse in a colander and quickly pick out any that look soft, shriveled, or bruised.
- The Apple: As I mentioned, this is key. You need a sweet, crisp apple. My first choice is always a Honeycrisp. A Gala or a Fuji is also a wonderful choice. And for heaven’s sake, do not peel it. The skin has beautiful color and texture that adds to the relish.
- The Orange: A small-to-medium navel orange is perfect because they are typically seedless and have a bright, zesty peel. Be sure to wash it very well under running water before you cut it.
Common Mistakes to Avoid
This is a forgiving recipe, but I have seen it go sideways in two common ways.
- Over-Processing: The number one mistake. You are making a relish, not a smoothie. The goal is a chunky, jewel-like texture where you can see the individual bits of fruit. Use short, 1-second pulses. Stop and scrape down the bowl. Pulse again. You can always pulse more, but you can never un-puree it.
- Serving It Too Soon: I know, it’s tempting. You’ll taste it right out of the food processor and your face will pucker. It will taste harsh, sharp, and the sugar will be gritty. You will think you’ve done it wrong. You haven’t. It just needs to rest. That 2-hour chill (or better, 24 hours) is not a suggestion. It’s a required step. This is when the sugar dissolves, the flavors marry, and the magic happens.
Pro-Tip: Don’t Forget the Salt!
It might seem strange to add salt to a fruit dish, but that tiny 1/8 teaspoon is doing a very big job. It doesn’t make the relish taste salty. Instead, it acts as a flavor-enhancer. It brightens the sweet notes, tames the bitterness from the orange pith, and makes the whole dish taste more vibrant and complete. It’s the secret little “something” that makes people wonder why yours tastes so good.
How to Serve and Store Your Relish (It’s Not Just for Turkey!)
On the holiday table, this relish is a star next to the perfect juicy roast turkey. But its life doesn’t end there.
My absolute favorite way to use the leftovers is on a “day-after” sandwich. Mix a few spoonful’s of the relish with mayonnaise or cream cheese for the most incredible spread. It cuts the richness and makes that turkey sandwich sing.
It’s also a fantastic quick appetizer. Spoon it over a block of softened cream cheese or a wheel of baked brie and serve it with crackers. The tart, zesty relish with the creamy, rich cheese is a perfect pairing.
For storage, just keep it in an airtight container in the refrigerator. It will last beautifully for up to one week. If you’re looking for other make-ahead sides, this relish pairs wonderfully with a classic savory stuffing.
Your Cranberry Relish Recipe Questions, Answered (Troubleshooting)
Over the many years I’ve been making this, I’ve heard every question. Here are the most common ones.
- “Help! My relish tastes bitter!” Nine times out of ten, this just means it needs more time. Cover it and put it back in the fridge. The flavors will calm down. If it’s still too bitter after a few hours, your orange may have had an unusually thick pith. It’s an easy fix: stir in a bit more sugar, 1 tablespoon at a time, or add a tablespoon of maple syrup to round it out.
- “My relish looks watery. What did I do?” This means it was over-processed, and the fruit cells have released all their liquid. Don’t worry. You can strain it for a few minutes in a fine-mesh sieve. Or, here’s a modern trick: stir in one tablespoon of chia seeds. Let it sit for 30 minutes. The seeds will plump up, absorb all that extra liquid, and you’ll have a perfect, scoopable texture. They add no flavor at all.
- “Can I use a different sweetener?” You can, but granulated sugar does the best job of dissolving cleanly and pulling the juices from the fruit. You could try coconut sugar. Maple syrup will work, but it will add its own distinct flavor and make the final relish a little runnier. I’d stick with regular sugar for the cleanest, brightest taste.
The Easiest, Brightest Dish on Your Holiday Table
That’s truly all there is to it. In just 10 minutes, with five simple ingredients and no stove space, you’ve created something truly special. This fresh, zesty cranberry relish recipe will be a beautiful, delicious, and—most importantly—easy addition to your celebration. It’s a little bit of brightness on a plate, and I have a feeling that once you try it, it will become a permanent part of your family’s tradition, just as it is in mine.
Fresh & Zesty Cranberry Apple Relish
Equipment
- Food processor
- Spatula
- Knife
- Cutting board
- Airtight container
Ingredients
- 12 oz fresh cranberries, rinsed and picked over
- 1 whole small-to-medium navel orange
- 1 sweet apple like Honeycrisp, Gala, or Fuji
- 3/4 cup granulated sugar use 1 cup if you prefer it sweeter
- 1 pinch of salt about 1/8 teaspoon
Instructions
Prep the Fruit:
- Rinse the cranberries and discard any soft or shriveled ones.
- Wash the orange thoroughly. Trim off the very top (stem end) and bottom (blossom end). Cut the entire orange (peel and all) into 8 wedges and remove any visible seeds.
- Wash the apple, remove the core, and cut it into large 1-2 inch chunks. You do not need to peel it.
Process the Base:
- Place the orange wedges and apple chunks into the bowl of a food processor. Pulse 5-7 times until they are broken down into small, gravel-sized pieces.
- Add the rinsed cranberries, sugar, and the pinch of salt to the food processor with the apple-orange mixture.
- Pulse in very short (1-2 second) bursts. Scrape down the sides of the bowl with a spatula once or twice.
- Continue pulsing 10-15 times, or until the relish has a chunky, consistent texture. Be careful not to liquefy it.
Chill and Meld:
- Transfer the relish to a non-reactive bowl or airtight container. Cover and refrigerate for at least 2 hours, or ideally overnight. This step is crucial for the flavors to meld and the sugar to fully dissolve.
Notes
Store the cranberry relish in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop, and it's often best on days 2 and 3. Serving Suggestions: A classic side dish for roast turkey or chicken. Serve alongside a holiday ham or pork roast. Spoon over a block of cream cheese and serve with crackers as an appetizer. Use as a condiment on leftover turkey sandwiches. Flavor Variations: Spiced: Add 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of ground ginger along with the sugar. Extra Zest: Add 1 tablespoon of fresh orange zest at the end for an extra pop of citrus. Nutty: Stir in 1/2 cup of toasted, chopped pecans or walnuts just before serving. Heat: Add a finely minced jalapeño (seeds removed for less heat) for a spicy-sweet kick. Pairings:
This relish pairs beautifully with rich, savory, and slightly salty foods. Main: Roast Turkey, Glazed Ham, Pork Loin, Roasted Chicken, Duck. Sides: Creamy Mashed Potatoes, Savory Stuffing, Green Bean Casserole. Cheese: Brie, Cream Cheese, Aged White Cheddar. Leftover Transformation Ideas: Sandwich Spread: Mix 1/4 cup relish with 1/2 cup mayonnaise for an amazing spread for turkey sandwiches. Glaze: Simmer the relish on the stove for 10-15 minutes until it breaks down, then use it as a glaze for pork chops or chicken wings. Yogurt Topping: Spoon over plain Greek yogurt with a sprinkle of granola for breakfast. Troubleshooting Tips: "My relish is too bitter": This usually means you didn't let it chill long enough, or your orange had an unusually thick, bitter pith. You can stir in more sugar, 1 tablespoon at a time, or add 1-2 tablespoons of maple syrup to balance it. "My relish is watery": You may have over-processed it. To fix, you can strain it through a fine-mesh sieve for a few minutes, or stir in 1 tablespoon of chia seeds and let it sit for 30 minutes to thicken. "My relish is too chunky": You didn't process it enough. You can return it to the food processor for a few more short pulses, but it's risky. I recommend just enjoying the rustic texture! Recipe Notes: Substitutions: You can swap the granulated sugar for an equal amount of coconut sugar. Maple syrup also works, but may make the relish a bit runnier. Make-Ahead: This is the perfect make-ahead dish! It needs to be made at least 2 hours in advance, but it's even better when made 1-3 days before you plan to serve it. Scaling: You can easily double this recipe. Just be sure not to overfill your food processor; you may need to process it in two batches and then combine them in a large bowl.
