While we love hearty, traditional Thanksgiving dishes—juicy turkey, buttery mashed potatoes and fluffy rolls—it’s an open secret that they’re a bit, well, heavy.
Luckily, this cranberry relish recipe can be your secret weapon Thanksgiving side dish for some lighter fare. Its bright, tart flavor balances the rich starchiness of many Turkey Day treats, perking up your palate with every bite. It’s so good, you’ll want to make this cranberry relish all year long.
Cranberry Relish vs. Cranberry Sauce
While cranberry sauce is a popular side, including the beloved straight-from-the-can jelly, cranberry relish is a fresher alternative. Unlike sauce, which is cooked and generously sweetened, relish is made from chopped fresh ingredients, making it a zesty option that’s quick and easy to make.
Cranberry Relish Recipe Ingredients
- Cranberries: You can use fresh or frozen here. Stay away from dried cranberries, though.
- Orange: We use oranges two ways—segments and zest—to give this cranberry relish recipe a sweet tanginess.
- Apples: Tart, firm apples like Honeycrisp or Granny Smith work best in this relish recipe.
- Celery: This sleeper ingredient is here for texture, adding a refreshing crunch.
- Sugar: Sure, oranges and apples lend some sweetness, but to keep the cranberry relish from being way too puckery, we add granulated sugar, too.
Directions
Step 1: Prep the oranges
Grate the oranges using a box grater or zester. Then, remove and discard the white pith. Separate the oranges into sections. Set aside the grated orange peel for later.
Step 2: Prepare to chop
Load half of the orange sections into a food processor or blender along with half of the other prepared produce: cranberries, apples and celery. If you’re using frozen cranberries, you may blend them up frozen or defrosted. Pulse until the fruit is chopped, then transfer the mixture to a bowl.
Editor’s Tip: Don’t let the motor run too long, or you might end up with fruit puree instead of a coarse, chunky mix. You want the cranberry relish to retain some larger pieces for crunch.
Step 3: Chop the second half
Repeat Step 2 with the remaining orange slices, apples, cranberries and celery. Add the mixture to the bowl.
Step 4: Add sugar and orange peel
Toss the sugar and reserved grated orange peel into the fruit mixture.
Step 5: Let it chill
Cover the bowl and refrigerate overnight. This allows the sugar to macerate the fruit, softening it and releasing full flavor.
Cranberry Relish Variations
Our cranberry relish recipe welcomes improvisation! Because it’s not cooked, there’s (almost) no messing it up. Some easy add-ins include:
- Chopped dried fruits: raisins, sultanas, apricots
- Nuts: pecans or walnuts
- Other fruits: Meyer lemon, tangerines, pineapple
- Spices: cinnamon, a dash of cardamom, nutmeg, Chinese five spice
How to Serve Cranberry Relish
Just about anything you’d eat at Thanksgiving will be delicious with cranberry relish. It’s also wonderful with most fall comfort foods, from chicken and dumplings to grilled cheese to macaroni. Its bright flavor is a perfect match with richer foods like potatoes, cheese, sweet potatoes and poultry soups and stews.
How to Store Cranberry Relish
Keep the relish tightly covered in the fridge for up to two weeks, or freeze it for up to three months. It will keep best if it stays cool and clean. Consider serving a small dish of relish at a time, reserving the larger portion in the fridge.
How to Make Cranberry Relish Ahead
Cranberry relish mellows and sweetens as it sits, making it ideal to make ahead. We suggest preparing it up to a week in advance and storing it in the fridge. If you’re on a mission to prep as much food as possible before the holiday, here are more make-ahead Thanksgiving recipes.
