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Cranberry Orange Relish

Cranberry orange relish made by finely pulsing fresh cranberries and unpeeled orange for a chunky, juicy texture. Sweetened with sugar and orange liqueur, then chilled until bright and spoonable.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange relish
  • 12 oz fresh cranberries
  • 1 large navel orange unpeeled, seeded, and cut into chunks
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 1 salt pinch
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop
  1. Pulse fresh cranberries and unpeeled orange chunks in a food processor until finely chopped but not pureed, stopping to scrape down the sides as needed.
  2. Transfer the finely chopped cranberry-orange mixture to a bowl.
Sweeten and chill
  1. Stir in sugar, orange liqueur or orange juice, and a pinch of salt until the sugar dissolves.
  2. Cover and chill in the refrigerator for at least 4 hours or overnight.
  3. Stir well before serving.
Finish
  1. Garnish with fresh mint before serving.

Notes

For the best texture, pulse in short bursts until finely chopped but still chunky—avoid letting it puree. Store covered in the refrigerator up to 5 days; this recipe does not need freezing. For a lower-sugar option, replace sugar with a 1:1 substitute and chill as directed.