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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Sauces Ā» Cranberry Orange Relish

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Cranberry Orange Relish

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Photo of homemade cranberry relish in a quart-sized glass jar. Text overlay says: "Cranberry Orange Relish (easy make-ahead recipe)"
Photo collage of homemade cranberry relish, in a food processor, and in a quart-sized glass jar. Text overlay says: "Cranberry Orange Relish (easy make-ahead recipe)"
Photo of homemade cranberry relish in a food processor, blended until smooth. Text overlay says: "4-Ingredient Cranberry Orange Relish (fresh, hint of sweet, tart)"
Photo of homemade cranberry relish in a glass jar. Text overlay says: "4-Ingredient Cranberry Orange Relish (fresh, hint of sweet, tart)"
Photo of homemade cranberry relish in a quart-sized glass jar. Text overlay says: "Cranberry Orange Relish (easy make-ahead recipe)"
Photo of homemade cranberry relish in a quart-sized glass jar. Text overlay says: "Cranberry Orange Relish (easy make-ahead recipe)"
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Bright, tart, and abounding in festive cheer, this cranberry orange relish recipe calls for only four ingredients and can be made up to a week ahead of time!

Photo of homemade cranberry relish in a quart-sized glass jar. Text overlay says: "Cranberry Orange Relish (easy make-ahead recipe)"

Table Of Contents

  • Why I Love This Recipe
  • Ingredients Needed
  • Supplies Needed
  • How to Make Cranberry Orange Relish
  • Serving Ideas
  • Recipe FAQs
    • Make-Ahead Instructions
    • How to Store Cranberry Orange Relish
    • Looking for Other Cranberry Recipes?
  • Cranberry Orange Relish

Why I Love This Recipe

This cranberry orange relish is just the perfect amount of sweet while letting the tart cranberry flavor shine. My mom makes it every year. She’s made it for so many people, who all love it. In my opinion, no holiday meal would be complete without a bowl of it on the table!

The amounts of fruit are very flexible. Once I had lots of cranberries, but not so many apples and oranges, so I made a cranberry-heavy batch instead. I did need to increase the sweetener.

Ingredients for homemade cranberry orange relish: maple syrup, oranges, apples, and fresh cranberries.

Ingredients Needed

  • Cranberries — Should be raw (fresh).
  • Apples — Preferably organic, or even better, local!
  • Oranges — Preferably organic.
  • Sweetener of choice — Honey, Rapadura, Sucanat, maple syrup, evaporated cane juice, etc.

Supplies Needed

  • Food processor — Or a manual or electric grinder. If you only have a blender, you can use that too, but blend small batches of fruit at a time and use brief pulses of blending to prevent liquefying the fruit.

How to Make Cranberry Orange Relish

4-photo collage of making cranberry orange relish: 1) chopped apple and orange chunks with fresh cranberries in a food processor 2) fruit pulsed in food processor 3) relish in food processor, blended until smooth consistency 4) relish transferred to a glass jar

  1. Wash fresh cranberries. Remove any bad cranberries.
  2. Wash and core the apples, leaving the peel on, and cut into wedges.
  3. Peel the oranges and cut into wedges.
  4. Pulse all ingredients in batches in the food processor or food grinder until finely chopped.
  5. Mix the batches together until evenly distributed.
  6. Add sweetener, to taste.
  7. Store in the refrigerator overnight to let the flavors mingle. Enjoy!

A generous dollop of homemade cranberry orange relish on oatmeal.

Serving Ideas

  • With holiday fare such as turkey, green bean casserole, and rolls on Thanksgiving or Christmas Day.
  • As an alternative to cranberry sauce.
  • On yogurt or milk kefir with granola for breakfast.
  • Spread on homemade sourdough bread instead of jam.
  • Loaded onto sourdough waffles for a special holiday breakfast.
  • On your morning bowl of oatmeal (pictured above) or porridge.
  • Or, go the extra step and turn it into fermented cranberry relish!

Recipe FAQs

Make-Ahead Instructions

You can make this homemade cranberry relish up to a week ahead-of-time simply by following the instructions above, as written!

How to Store Cranberry Orange Relish

Keep it in the refrigerator and use up within about a week to ten days. If you’d like it to last longer, try fermenting it following my instructions for fermented cranberry relish here! The fermented recipe will keep in the refrigerator for several weeks.

Looking for Other Cranberry Recipes?

  • 75+ Fresh Cranberry Recipes… From Breakfast To Dessert!
  • How Do I Make Cranberry Sauce In The Instant Pot? #AskWardee 050
  • Lacto-Fermented Cranberry Sauce
  • Allergy-Friendly Apple Cranberry Crisp {use your Instant Pot!}
  • How To Make Cranberry Juice At Home (only 4 ingredients!)
  • Cranberry Orange Muffins With Soaked Oats (THM:E)

Did you make this cranberry orange relish? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see how it and your other holiday side dishes turned out!

Cranberry orange relish in a glass jar.
5 from 2 votes
Print

Cranberry Orange Relish

This cranberry sauce is bright, tart, and just the perfect amount of sweet. My mom makes it every year. She's made it for so many people, who all love it. In my opinion, no holiday meal would be complete without a bowl of it on the table!

Course Condiment
Cuisine American
Prep Time 10 minutes
Chilling Time 12 hours
Servings 8 servings
Calories 128 kcal
Author Wardee Harmon

Ingredients

  • 1 to 2 pounds cranberries raw
  • 4 apples
  • 4 oranges
  • 1/4 to 1/2 cup sweetener of your choice - honey, Rapadura, Sucanat, maple syrup, evaporated cane juice, etc.

Instructions

  1. Wash cranberries.
  2. Remove any bad cranberries.
  3. Wash and core the apples, leaving the peel on, and cut into wedges.
  4. Peel the oranges and cut into wedges.
  5. Chop all ingredients in batches in the food processor or food grinder.
  6. Mix all batches together until evenly distributed.

  7. Add sweetener, to taste.
  8. Store in the refrigerator overnight to let the flavors mingle.
  9. Enjoy!

Recipe Notes

Keep your cranberry orange relish in the refrigerator and use up within about a week to ten days. If you'd like it to last longer, try fermenting it following my instructions here! The fermented recipe will keep for several weeks.

Nutrition Facts
Cranberry Orange Relish
Amount Per Serving (0.5 Cup)
Calories 128 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 2mg0%
Potassium 261mg7%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 24g27%
Protein 1g2%
Vitamin A 231IU5%
Vitamin C 47mg57%
Calcium 36mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Food Preparation Recipes Sauces Sauces (Gluten Free) Side Dishes Side Dishes (Gluten-Free) Snacks Snacks (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Tiffany says

    November 5, 2007 at 10:13 am

    Wardee,
    The recipe looks delicious, I can’t wait to try it myself. Thank you for all of the good recipes, I think you are the one who should be writing a book.

    Reply
  2. Michaela says

    November 14, 2010 at 5:04 pm

    I want to make this again this year. Do you know if I can make it & freeze until Thanksgiving?

    Reply
    • Wardee says

      November 14, 2010 at 5:10 pm

      Michaela, yes! It freezes well. My mom just happens to be visiting me right now, and we both say so. šŸ™‚

      Reply
  3. Michaela says

    November 14, 2010 at 5:16 pm

    YAY! Thank you so much for replying SOOOO quickly. I have everything on hand to make this tomorrow, so freeze it I will šŸ˜€

    Reply
    • Michaela says

      November 14, 2010 at 5:17 pm

      Oh & tell her I said thank you as well!

      Reply
  4. Gayla says

    December 12, 2014 at 10:52 am

    I would like to use dates for the sweetener, throw them in with the cranberries, do u think it would work in the ferment? I’ve heard they are high in minerals. Thanks, Gayla

    Reply
  5. Erin says

    November 23, 2020 at 11:17 pm

    I’ve been making this for years! However, I add pecans and water kefir! Then I ferment it for a few days. I thought I got the recipe from you, but your fermented cranberry sauce uses juice rather than fruit. So funny that I combined them! But it’s a family favorite. Thank you!

    Reply
  6. Virginia says

    February 11, 2023 at 10:54 am

    You are amazing!
    Why is my sourdough bread so dense and the bottom crust is so hard, I can’t cut it. What am I doing wrong?

    Reply
    • Peggy says

      February 15, 2023 at 4:31 pm

      Thank you for your kind words. šŸ™‚ You may find this helpful:
      https://traditionalcookingschool.com/food-preparation/less-dense-sourdough-bread-aw053/
      ~Peggy, TCS Customer Success Team

      Reply
  7. Michelle H. says

    November 11, 2023 at 2:35 pm

    I have been making this relish for my family since 1982. We often add a stalk or two of celery for just that extra crunch. It stores very well in the refrigerator and freezes beautifully! In fact I make extra at Thanksgiving and freeze in smaller containers to serve with turkey or chicken throughout the year. My family is always happy to see it on the table and my grown children insist on taking some home.

    Reply
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I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

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