The biggest difference between homemade cranberry relish recipes and cranberry sauce recipes is that sauces are generally cooked while relishes are usually served raw. Frequently, relishes also have less sugar, which makes them bracingly, refreshingly tart—a perfect foil for the richer elements of your Thanksgiving dinner. Both cranberry sauces and cranberry relishes are good candidates for being made ahead so that the flavors have time to merge and develop. (If your recipe has any fresh herbs, save those to add at the last minute.)
This classic old-fashioned cranberry-orange relish keeps things simple (no chopped pecans, onion, fresh ginger, or maple syrup necessary). It’s just fresh cranberries, orange zest and flesh, and sugar. There’s also a smidge of cinnamon, which rounds out the brightness of the relish with a little warmth. You can use frozen whole cranberries if you like, but do thaw them overnight before prep time comes around.
There are two schools of thought concerning how cranberry relish fits into the Thanksgiving meal. Some people like to just dab their turkey with a little bit, while others consider it a serious side dish for the holiday table. If your family and guests fall into the category of cranberry lovers, you may want to double this recipe. At any rate, leftovers work wonders on turkey sandwiches or dolloped onto crackers with cream cheese.
Editor’s note: This recipe was originally published in the November 2001 issue of ‘Gourmet’ and first appeared online August 20, 2004.
Recipe information
Total Time
2 hours 15 minutes
Yield
10 servings
Ingredients
Preparation
Step 1
Finely grate 2 teaspoons zest from orange. Cut away and discard rind and white pith from orange, then cut sections free from membranes.
Step 2
Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.
MAKE AHEAD: Relish can be chilled up to 3 days.
Leave a Review
Reviews (65)
Back to TopThis was the original recipe on the bag. I bag, 1 small sweet orange, a coupld tablespoons of sugar, chop and mix. (including the rind). This has been my favorite relish for about 30 years. It ALWAYS gets compliments, as it is just better with Turkey and other Thanksgiving sides in terms of a contrast of texture and not the same old lame cranberry jelly. If you use a good (small with not thick of a pith/skin), just chop it up and throw the whole thing in. The orange rind color is good. I use only 1/8 or maybe 2 or 3 tablespoons of sugar. The tartness smoothed by the orange is what people like with mashed potatoes, yams, stuffing, green beans, etc. Too much sugar kills it. Sometimes I add some pomegranate seeds. Sometimes I use a blood orange Don't use a seville orange (too tart). Cinnamon is optional. A couple of years I added 1 or 2 tablespoons of bourbon to the mix. With smoked turkey, some chopped jalapeno is good. Pecans work, but many people are allergic.
Dean of Whine
South Texas
11/23/2022
I have made this every Thanksgiving for the past 45 years, my Mom passed down the recipe. Hers (mine now!) uses a bag of fresh cranberries(16 oz equivalent), 2 oranges and 1 cup sugar (South Carolina-style). I used to chop in the old pre-Cuisinart days, but now the oranges are cut in rough chunks (skins and pith and all) and I blitz them roughly in food processor first, then add the cranberries and sugar and pulse. Make 2-3 days in advance and keeps in fridge for 7-10 days. Tart and sweet and brilliant all at once!
Pam - South Carolina girl relocated to UK
London
11/7/2022
My Aunt, who didn’t even try to be a good cook, made delicious cranberry sauce similar to yours, but perhaps a little easier if you’re in a rush. Sorry I don’t know the amounts but taste as you go. A can of frozen orange juice is concentrated orange juice and sugar, with a bag of fresh cranberries. Use a food processor, and your addition of cinnamon adds delicious subtle flavor.
Tedjo
St. Maarten
11/14/2021
I was out of cinnamon and tried ground ginger instead. Also used 1/4 cup of brown sugar instead of 1/2 cup white. The navel orange I used was about average in size but was barely tastable, so I boosted it with a little OJ. Also I let the orange segment membranes in for fiber and don't think it detracted from the recipe (plus I was too busy to take the time to peel them). The original recipe as posted would have been waaaay too sweet with not enough of an orange taste, but my adjustments made it perfect for my tastes. Next time I'll use two oranges and use even less sugar.
madtom
South Jersey
11/26/2017
I added a tablespoon of Grand Marnier and about 3/4 cup of toasted walnuts. This is super easy to make and a nice compliment to another type of cranberry sauce for Tday.
carmenhugh
San Francisco
11/23/2017
Great recipe! I left out the cinnamon, reduced the sugar to 1/3 cup and added a little minced jalapeno.
rosepeony
Boston, MA
11/22/2017
We loved this recipe as is and mixed leftover cranberry relish with homemade mayonnaise for a delightful dressing on turkey salad...Excellent!
Anonymous
Spearfish, SD
11/17/2017
See Related Recipes and Cooking Tips
43 Orange Recipes for a Fresh Squeeze of Sunshine
These weeknight dinners, party dishes, and desserts showcase winter’s sunniest, sweetest citrus.61 Easy Thanksgiving Recipes for a Less-Stressful Feast
These easy-to-prepare recipes will ensure a delicious holiday.17 Portable Sides for a Thanksgiving Potluck
These dishes travel well—and won’t crowd your host in the kitchen.41 Timeless Recipes From ‘Gourmet’ to Make This Thanksgiving
Let these recipes grace your table this year.Our 73 Best Thanksgiving Side Dishes
Round out your holiday table with our best ideas for Thanksgiving sides.
