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Cranberry Orange Relish

Cranberry orange relish with finely pulsed cranberries and unpeeled orange creates bright, textured bites with visible orange zest flecks. Chill time firms the relish so it tastes fresh, tangy, and ready to serve.
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Prep Time 10 minutes
chilling 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Orange
  • 1 large navel orange, unpeeled, seeded and cut into chunks
Sweetener
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 0.125 pinch of salt
Garnish
  • fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop and mix
  1. Pulse the fresh cranberries and orange chunks in a food processor until finely chopped but not pureed, using short bursts until you see an even, chunky texture.
  2. Transfer to a bowl, then stir in the sugar, orange liqueur (or orange juice), and salt until the sugar looks mostly dissolved and the mixture is evenly colored.
Chill and serve
  1. Cover and chill the relish at refrigerator temperature for at least 4 hours or overnight, until it looks thicker and the flavors meld.
  2. Stir well before serving, scraping the bottom and folding to restore the chunky consistency.
  3. Garnish with fresh mint right before serving, using a few leaves placed on top for a bright green pop.

Notes

For the best texture, keep the pulsing short so the cranberries stay finely chopped rather than turning smooth. Refrigerate in a covered container up to 4 days; freezing is not recommended since the relish can become watery. For a lower-sugar swap, replace part or all of the sugar with an equal-measure granulated sweetener designed for chilling (follow the package for 1:1 conversion).