Raw Cranberry-Orange Relish
A bright, zesty no-cook relish that comes together in minutes. Fresh cranberries and whole oranges are pulsed with just a touch of sugar until coarsely chopped, creating a vibrant condiment with the perfect balance of tart, sweet, and citrusy notes. Far fresher than canned sauce, this Thanksgiving staple gets even better after resting overnight.
For 8 servings
- prep
Prep the oranges and cranberries.
1.Wash the orange thoroughly. Cut into 8 wedges and remove any seeds.2.Rinse the cranberries in cold water and discard any soft or shriveled ones.TIPUse an organic orange since you're eating the peel — it carries a lot of the flavor. - mix
Pulse the relish in a food processor.
1.Add cranberries, orange wedges (peel and all), and sugar to the food processor.2.Pulse in short bursts until coarsely chopped and well combined.3.Scrape down the sides once or twice to ensure even texture.TIPStop while the relish still has visible texture — pulse too long and it turns mushy. - mix
Stir in orange zest and salt.
1.Transfer the relish to a mixing bowl.2.Add the reserved orange zest and a pinch of salt.3.Stir well to distribute everything evenly.TIPThat pinch of salt doesn't make it salty — it sharpens the cranberry and orange flavors. - rest
Chill before serving.
Cover the bowl and refrigerate for at least 2 hours, but overnight is best. The sugar dissolves and the flavors meld into something far greater than the sum of its parts.
TIPMake it the day before Thanksgiving — one less thing to do, and it tastes better for it.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a large, organic orange — the peel is full of flavor and won't have wax or pesticide residues.
- 2Pulse the cranberries and orange in short bursts; stop while the mixture still has visible texture to avoid a mushy paste.
- 3Remove all seeds from the orange wedges before processing — they'll add bitterness if left in.
- 4Let the relish rest overnight in the fridge; the sugar fully dissolves and flavors meld for a much better result.
- 5Taste after chilling and adjust sweetness with a little extra sugar if your cranberries are especially tart.
Adapt it for your goals.
Spiced
Add 1/2 teaspoon of ground ginger, 1 cinnamon stick (remove before serving), and 1/4 teaspoon of cloves for a warm, aromatic holiday twist that pairs beautifully with roast turkey.
low sugarLow-sugar
Reduce sugar to 1/4 cup and add 2 tablespoons of maple syrup or honey — the liquid sweetener helps balance tartness without the volume of granulated sugar, for a less sweet, more tart relish.
herbedHerbed
Stir in 1 tablespoon of finely chopped fresh rosemary or thyme after pulsing for an savory-herb note that cuts through rich meats and adds complexity.
apple cranberryApple-cranberry
Swap half the cranberries (170g) with one small, peeled and cored apple, cut into wedges — adds natural sweetness and a softer texture, perfect for those who find straight cranberry relish too sharp.
Why this is on our healthy list.
Rich in Antioxidants
Cranberries are packed with proanthocyanidins and vitamin C, which help protect cells from oxidative stress and support immune health.
Good Source of Dietary Fiber
Whole cranberries and the orange peel provide natural fiber, aiding digestion and helping you feel full longer — especially valuable during heavy holiday meals.
Low in Fat and Sodium
This relish is naturally fat-free and uses only a pinch of salt, making it a heart-friendly condiment compared to creamy or buttery sides.
Frequently asked questions
Yes, but thaw them first and drain any excess liquid before pulsing, or the relish will be too watery and won't have the same chunky texture.
