Easy Cranberry Orange Relish Recipe

A Bowl of Sunshine in November

My kitchen feels gray in late fall. The garden sleeps. Then I make this relish. It brings back the sun. The bright red and orange colors cheer me right up. It is like eating a happy, tart smile.

This recipe is not cooked. You just chop everything up. This matters because the fruit tastes fresh and alive. It’s a little celebration on your plate. What is your favorite colorful food that makes you smile?

The Easy Magic of Chopping

You don’t even need a knife. A food processor does the work. I still laugh at my first try. I pulsed it too long. I made pink soup! Now I just pulse a few times. I like seeing little bits of red and orange peel.

Keep the peel on the orange. It gives a tiny, pleasant bitterness. This balances the sweet sugar. Doesn’t that smell amazing? Like a fresh orchard. Fun fact: The orange peel has oils that make the flavor pop!

Why This Simple Mix Works

Each fruit has a job. Tart cranberries make your mouth pucker. Sweet sugar calms them down. The apple adds a crisp, juicy base. The orange brings sunshine flavor. Together, they sing.

This matters. Food is about balance. Not too sweet, not too sour. Just right. It teaches us to mix different things. The result is better than the parts. Do you like your food more sweet or more tart?

A Secret for Your Taste Buds

Here is my tip. Make it the day before you need it. Cover the bowl. Let it sleep in the fridge overnight. The magic happens while you dream.

The sugar melts into the fruit. The flavors get to know each other. They become best friends. In the morning, the relish tastes softer and brighter. It’s worth the wait. Will you try making it a day ahead?

More Than a Turkey Sidekick

Yes, it is perfect with Thanksgiving turkey. But don’t stop there! I love it on my morning oatmeal. It wakes up my breakfast. Try it on a peanut butter sandwich. The sweet and tart is so good.

This matters because good food should be enjoyed often. Not just on holidays. It keeps for three days. So you can find new ways to use it. What else would you put this relish on? A pancake? Yogurt? I’d love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
Raw cranberries	2 cups
Orange	1 medium
Firm apple	1 medium
Sugar	1/2 cup

My Favorite Cranberry Orange Relish

Hello, dear! It’s Anna. Let’s make my favorite holiday relish. It’s so easy. You just chop everything up. I love the bright red color. It always looks so cheerful on the table. The taste is sweet and a little tart. It wakes up your whole mouth! My grandson calls it “Christmas confetti.” I still laugh at that. Doesn’t that smell amazing? The orange and cranberry together is pure magic. It reminds me of my own grandma’s kitchen. She taught me this recipe long ago. Let’s get our hands a little messy, shall we?

Step 1

First, give all your fruit a good wash. Dry them with a clean towel. Slice your apple into big chunks. Be sure to cut out the core and seeds. Now, slice your orange into big chunks too. Leave the peel right on! It adds a wonderful bitter note. (My hard-learned tip: A firm apple, like a Granny Smith, works best. It won’t turn to mush!)

Step 2

Now, the fun part! Put everything into your food processor. Toss in the cranberries, apple, and orange. Don’t forget the half cup of sugar. Put the lid on nice and tight. Now, just pulse it a few times. Watch the colors swirl together. Stop when it looks like a chunky relish. You want little bits of fruit, not soup. Do you think the orange peel changes the flavor? Share below!

Step 3

Scoop your beautiful relish into a bowl. You can eat it right away. I think it’s even better the next day. The flavors get to know each other overnight. Just cover the bowl tightly. Pop it in the refrigerator. It will keep for about three days. I love seeing it every time I open the fridge. It’s a little jar of happiness.

Cook Time	0 minutes
Total Time	15 minutes
Yield	6 servings
Category	Condiment, Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are some playful ideas. They make it feel new again. Try one next time you make a batch.

• Ginger Snap: Add a teaspoon of fresh grated ginger. It gives it a little spicy kick.
• Nutty Buddy: Stir in a handful of chopped pecans after pulsing. Nice and crunchy!
• Vanilla Dream: Add a tiny splash of vanilla extract. It makes it smell like a bakery.

Which one would you try first? Comment below!

Serving It With Style

This relish is a wonderful friend to other foods. I love it on leftover turkey sandwiches. It’s also perfect with a soft cheese and crackers. For dinner, just spoon it next to your roast chicken. The color makes the whole plate look fancy. So simple!

For drinks, I have two favorites. A cold glass of sparkling apple cider is lovely. For the grown-ups, a dry white wine pairs beautifully. It cuts through the relish’s sweetness. Which would you choose tonight?

Keeping Your Relish Fresh and Bright

This relish is best made fresh. But you can keep it for a few days. Just cover the bowl tightly. I use a simple plate or plastic wrap. Pop it in the fridge overnight. The flavors get even friendlier.

I do not recommend freezing this one. The texture gets too mushy. I learned that the hard way! My first batch looked like cranberry snow. It was not my best work. You can easily double the recipe for a crowd. Just use a bigger food processor bowl.

Storing it right matters. It keeps your hard work from going to waste. It also means a tasty treat is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Relish Hiccups

Is your relish too bitter? The peel on the orange can cause that. Next time, use just half the peel. I remember my first batch was very strong. My grandson made a funny face! Sweetness is another common issue.

Start with the recipe’s sugar. Then taste it. You can always add a little more. A tablespoon at a time is perfect. Is the relish too watery? Your apple might have been extra juicy. Just drain a bit of liquid after pulsing.

Fixing these small things builds your cooking confidence. It also makes sure every bite tastes just right. Which of these problems have you run into before?

Your Relish Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are simple fruits and sugar.

Q: Can I make it ahead? A: Absolutely. Making it the day before is actually better. The flavors blend beautifully overnight.

Q: What can I use instead of an apple? A: A firm pear works nicely. It gives a similar gentle sweetness and crunch.

Q: Can I double the recipe? A: You can. Just pulse the fruit in two batches. Then mix them together in a big bowl.

Q: Any optional add-ins? A: A tiny pinch of cinnamon is lovely. *Fun fact: Cranberries bounce when they are fresh!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this bright, tangy relish. It always reminds me of family dinners. The table was loud and full of laughter. I would love to see your version. Sharing food stories connects us all.

It makes my day to see your creations. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I will be looking for your beautiful bowls.

Happy cooking! —Anna Whitmore.