I Only Serve This Cranberry Relish for Thanksgiving
There are a lot of decisions to be made when planning a Thanksgiving menu. You might have to decide between buttery mashed potatoes or sweet potato casserole, classic green bean casserole or garlicky green beans, and perfect-every-time roasted turkey or showstopping deep-fried turkey. But any buffet is incomplete without cranberry side dishes to add a ruby-red color and sweet-tart flavor to a table full of golden-brown and buttery foods.
Cranberry relish, the no-cook cousin of jammy cranberry sauce, is my pick for the holiday table. It’s made with just three ingredients — fresh cranberries, orange, and sugar — and is ready in less than five minutes. With flavor, color, and ease all on its side, cranberry relish may be the one dish everyone at the table can agree on.
Why You’ll Love It
Three ingredients only. Make this essential side dish with fresh cranberries, orange, and sugar.
Its fresh flavor is holiday-worthy. Cranberry relish adds much-needed contrast to the Thanksgiving table with a vibrant red color and sweet-tart flavor in every chilled spoonful.
Key Ingredients in Cranberry Relish
Fresh cranberries: You’ll need 1 (12-ounce) bag fresh cranberries for this recipe.
Orange: This recipe uses the entire orange — peel and all. Purchase an organic orange if possible, or wash the outside of the fruit very well before preparing the relish. Slice the ends off of an orange to remove excess pith, but leave the orange otherwise unpeeled. Leaving the peel intact gives the cranberry relish a balanced (not too bitter) flavor.
Sugar: 1/4 cup granulated sugar gives the cranberry relish the perfect amount of sweetness. It complements spoonfuls of turkey and gravy, or can be eaten alongside dessert.
How to Make Cranberry Relish
Prep the orange. Trim the ends off of the orange, then cut into 8 pieces and remove any seeds. There’s no need to peel the orange. Pulse in a food processor to coarsely chop.
Add cranberries and sugar. Add cranberries, granulated sugar, and kosher salt, and pulse until no large pieces remain.
Chill the cranberry relish. Refrigerate the relish until chilled to allow the sugar to dissolve and the flavors to blend.
Helpful Swaps
Adjust the sugar. Add more or less sugar until the cranberry relish reaches your desired level of sweetness. Alternatively, swap the granulated sugar for brown sugar or maple syrup for a more robust, earthy flavor.
Include nuts. Toasted walnuts or pecans can also be incorporated into the relish for a nutty crunch.
Add apples for extra crunch. Granny Smith apples are often added to cranberry relish because they add a juicy and tart flavor. Chop 1 apple into large pieces, remove the seeds, and add to the food processor with the orange.
Storage and Make-Ahead Tips
Cranberry relish is the ideal side dish to make in advance of the holiday meal. The relish keeps in the refrigerator for up to two weeks or can be frozen for three months. Thaw the cranberry relish in the refrigerator overnight before serving.
More Cranberry Recipes for the Thanksgiving Table
Cranberry Relish Recipe
A no-cook, sweet-tart condiment made with fresh cranberries and whole oranges.
Prep time 5 minutes
Makes 3 1/4 cups
Serves 8 to 10
Ingredients
1 medium orange
1 (12-ounce) bag fresh cranberries (about 2 cups)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
Instructions
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Slice the top and bottom off of 1 medium orange to reveal the fruit. Leave the remaining peel on and cut the orange into 8 pieces. Remove any visible seeds.
Pulse the orange pieces in a food processor until coarsely chopped, 4 to 5 (1-second) pulses. Add 1 (12-ounce) bag fresh cranberries, 3/4 cup granulated sugar, and 1/4 teaspoon kosher salt. Pulse until uniformly and finely chopped, with no large chunks remaining, 6 to 8 more (1-second) pulses.
Transfer to a bowl and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld and the sugar to dissolve.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 weeks or freeze for up to 3 months.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
