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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and unpeeled orange for a bright, chunky texture. Chilled at least 4 hours so the flavors blend, then stirred and served with fresh mint.
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Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

Cranberries and orange base
  • 12 oz fresh cranberries
  • 1 large navel orange, unpeeled, seeded and cut into chunks
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 1 pinch of salt
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop
  1. Pulse the cranberries and orange chunks in a food processor until finely chopped but not pureed, about 10-20 seconds, stopping to scrape down as needed. The mixture should look chunky with visible pieces, not smooth.
Mix and chill
  1. Transfer the chopped mixture to a bowl and stir in the sugar, orange liqueur or orange juice, and salt. Mix until the sugar dissolves and the relish looks evenly coated.
  2. Cover and chill for at least 4 hours or overnight, until the relish firms slightly and tastes fully blended. For best results, stir once halfway through chilling or keep it undisturbed for overnight.
Serve
  1. Stir well before serving to redistribute liquid and keep the texture bright and even. Taste and adjust with an extra pinch of salt if needed.
  2. Garnish with fresh mint right before serving for a fresh aroma and color. Serve chilled or at cool room temperature.

Notes

Pro tip: avoid over-processing—stop once the cranberries and orange are finely chopped but still chunky so the relish holds texture. Storage: keep covered in the refrigerator up to 5 days (flavors improve overnight). Freezing: not recommended due to texture changes. Dietary swap: for a lower-sugar option, use an equal amount of a 1:1 sugar substitute suitable for chilling (check that it dissolves well).