Description
This vibrant cranberry orange relish brings a burst of fresh, bright flavor to your holiday table with just four simple ingredients. The secret ingredient—a splash of pure vanilla extract—adds an unexpected warmth that beautifully rounds out the tart cranberries and sweet orange zest. This naturally gluten-free relish takes only 10 minutes to prepare and tastes even better when made a day ahead. It’s the perfect make-ahead side dish that will have everyone asking for the recipe.
Equipment
- Food processor
- Fine grater or zester
- Citrus juicer or reamer
- Measuring cups and spoons
- Medium mixing bowl
- Airtight storage container
- Cutting board
- Sharp knife
Ingredients
- 12 ounces fresh cranberries (about 3 cups)
- 1 large navel orange
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Your Cranberries Start by rinsing your fresh cranberries under cold running water in a colander. Take a minute to sort through them and remove any berries that look soft, mushy, or wrinkled. You want firm, plump cranberries that are bright crimson in color. Pat them dry with a clean kitchen towel and set them aside.
- Zest the Orange Wash your navel orange thoroughly under warm water and dry it completely. Using a fine grater or zester, carefully zest the orange by scraping only the bright orange outer peel. You’ll want to collect about 2 teaspoons of zest. The key here is to avoid pressing too hard because you don’t want to get any of the white pith underneath. That white layer tastes bitter and will affect the flavor of your relish. Set your orange zest aside in a small bowl.
- Juice the Orange Cut your zested orange in half across the middle. Use a citrus juicer or reamer to squeeze out all the juice from both halves. You should get about ¼ to ⅓ cup of fresh orange juice. Strain out any seeds if you find them. Set the juice aside with your zest.
- Process the Relish Add your rinsed cranberries to the bowl of your food processor fitted with the standard S-blade. Pour in the sugar, orange zest, orange juice, and vanilla extract. Secure the lid tightly on your processor. Now pulse the mixture about 10 to 15 times until the cranberries are chopped into small pieces about the size of rice grains. You’re looking for a texture that’s finely diced but not mushy. Stop and scrape down the sides of the bowl halfway through if needed. The mixture should look chunky and jewel-like, not smooth like a puree.
- Taste and Adjust Remove the lid and taste a small spoonful of your relish. Since this is raw, it’s completely safe to taste. If it seems too tart for your preference, add another tablespoon or two of sugar and pulse a few more times to incorporate. If it’s too sweet, squeeze in a little more orange juice and pulse again. The beauty of making this yourself is you can adjust it exactly to your taste.
- Transfer and Chill Scrape all the relish from your food processor into an airtight container using a rubber spatula. Make sure you get every last bit including any juice that’s settled at the bottom. Press a piece of plastic wrap directly onto the surface of the relish before putting the lid on. This prevents any discoloration on top. Refrigerate your relish for at least 2 hours before serving, though overnight is even better. The sugar needs time to fully dissolve and the flavors need time to meld together.
- Serve When you’re ready to serve, give the relish a good stir because the juices may have settled. Transfer it to a pretty serving bowl. This relish is best served cold or at room temperature. It pairs beautifully with turkey, ham, or pork, and it’s also delicious spread on leftover turkey sandwiches.
Notes
Make It Ahead: This is one of the best make-ahead Thanksgiving dishes. Prepare it up to a week in advance and store it in the refrigerator. Having one less thing to worry about on the big day is priceless.
Color Considerations: The vibrant red color of this relish can stain plastic containers. Consider storing it in glass containers or use plastic containers you don’t mind getting a pink tint.
Flavor Variations: Once you’ve mastered the basic recipe, try these variations: add a handful of toasted pecans or walnuts for crunch, stir in a pinch of ground cinnamon or cardamom for warmth, add diced apple or pear for extra sweetness, or spike it with a tablespoon of orange liqueur for an adult version.
Serving Temperature: While this relish is traditionally served cold, you can let it sit at room temperature for 20 to 30 minutes before serving if you prefer. The flavors are more pronounced when it’s not ice cold.
Nutrition
- Serving Size: 1 Serving
- Calories: 65 kcal
- Sugar: 14g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 0g
