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Cranberry Orange Relish


This Cranberry Orange Relish is one of my family’s favorites! It’s fast, easy, no-cook, and absolutely addicting! The sweet, tart flavors are the perfect fresh compliment to Thanksgiving dinner.

cranberry orange relish in a white serving bowl

Why You’ll Love Cranberry Orange Relish

I never liked cranberry sauce until this recipe surfaced one year at our Thanksgiving table.  The regular canned jelly cranberry sauce is full of sugar, has a less than appealing texture, and just doesn’t add much. Enter Cranberry Orange Relish. It is sweet, tangy, and full of fresh bright flavor. It is the perfect accompaniment to your Thanksgiving dinner plate.

And the best part? (Ok- second best. It’s pretty darn delicious which is definitely the best part.) The whole thing can be made in minutes.. and it’s no cook! Just give it a quick spin in the food processor, then let it sit and do it’s thing in the fridge while you focus on the more high maintenance parts of your Thanksgiving feast.

the ingredients for cranberry orange relish


  • cranberries– fresh cranberries are only available for a couple months out of the year. I always buy extra to keep in the freezer year round. Frozen cranberries work great here too!
  • oranges– I use navel oranges, but mandarin will work in a pinch.
  • sugar– I cut back the amount of sugar drastically in this recipe and love it just as much, if not more! I haven’t tried substituting the sugar with maple syrup or honey, but it could work.
  • nuts– I usually use walnuts, but pecans or almonds would also be delicious!
process photos of how to make cranberry relish in the food processor

How to Make Cranberry Orange Relish

  1. With a zester (a grater works in a pinch), zest the peel of one orange. Set aside. Peel the remaining orange, then section both oranges. 
  2. Place cranberries and orange segments in your food processor. Grind finely chopped.
  3. Stir in sugar, reserved zest, and chopped nuts.
  4. Chill for several hours.
a bowl of cranberry orange relish in a white bowl with a striped towel in the background

Frequently Asked Questions

Can I make Cranberry Orange Relish ahead of time?

Yes! This is a great recipe to prepare in advance so that you can focus on other dishes. It will keep for a week in the fridge in an airtight container.

Can you freeze Cranberry Orange Relish?

Yes. You can freeze Cranberry Orange Relish for up to two months.

What can I serve with Cranberry Orange Relish?

Besides turkey dinner, we love cranberry relish with chicken and pork, on sandwiches, or poured over cream cheese for a tasty cracker spread.

cranberry orange relish topped with orange segments

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3.8 from 11 votes

Fresh Cranberry Orange Relish

This Cranberry Orange Relish is fast, easy, no-cook, and absolutely addicting! The sweet, tart flavors are the perfect fresh compliment to Thanksgiving dinner.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 183kcal


  • 2 medium oranges
  • 4 cups fresh cranberries 1 lb
  • 3/4 cup sugar
  • 1/4 cup nuts walnuts or pecans, chopped


  • With a grater or zester, zest the skin of one orange.  Peel and then section both oranges. 
  • In a food processor, pulse oranges and cranberries.  Stir in sugar, nuts, and zest.  Chill for several hours before serving to let the flavors develop.
  • This is perfect served with turkey, ham and salmon.


Calories: 183kcal | Carbohydrates: 40g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 169mg | Fiber: 4g | Sugar: 32g | Vitamin A: 139IU | Vitamin C: 33mg | Calcium: 27mg | Iron: 0.4mg
Keyword : cranberry orange relish


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I would use it within 3 days of making it. It starts to break down after that and loses the texture appeal.

I doubt the author ever made this recipe. There is way too much fluid. The results are more like a soup.

If you make this recipe, try reducing the fresh orange slices to 1/2 of an orange.