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Cranberry Orange Relish

Cranberry orange relish with finely chopped, not pureed cranberries and unpeeled orange for bright citrus flecks. Chill until it tastes mellow and spoonable, then garnish with fresh mint.
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Prep Time 10 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 110
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 stand mixer

Method
 

Chop
  1. Pulse cranberries and orange chunks in a food processor until finely chopped but not pureed.
  2. Transfer the finely chopped mixture to a bowl.
Sweeten and Chill
  1. Stir in sugar, orange liqueur or orange juice, and salt until evenly combined.
  2. Cover and chill in the refrigerator for at least 4 hours or overnight (no heat, room-cold texture).
Serve
  1. Stir well before serving to redistribute any liquid.
  2. Garnish with fresh mint right before serving for a bright, fresh finish.

Notes

For the best texture, pulse in short bursts and stop as soon as the mixture is finely chopped but not smooth. Refrigerate in a sealed container up to 5 days; it’s also freezer-friendly up to 2 months—thaw in the fridge overnight and stir before serving. For a lower-sugar option, replace the sugar with a 1:1 sugar substitute made for baking (check package guidance for chilling texture).