This tangy, sweet cranberry orange relish is a must-have for our holiday feasts… and only takes 5 minutes to make! Quick tip: I usually bake the leftover relish into a warm cranberry cobbler. Yum!
When trying to pick a favorite Thanksgiving dish, I find it impossible to avoid considering the meal as a whole. Yes, I’m the one who stacks a bit of everything on her fork – turkey, mashed potatoes, butternut squash… and the cherry on top. Which I consider to be a perfectly tangy, citrusy-sweet cranberry relish.
I grew up with rings of canned cranberry “sauce.” You know the ones. Slop it out of can and onto your plate. Such a comfort that takes me back to my kid days, I love it (even though it’s a little laughable). But, believe it or not, I found something even easier. And a bajillion times tastier. Just 4 ingredients (plus a pinch of cinnamon), and made from scratch in less than 5 minutes!
This cranberry relish was first introduced to me at my in-laws’ Thanksgiving table. It’s been one of their go-to side dishes for decades, and it couldn’t be simpler. Want the secret?
Lean in close, now.
Fresh cranberries, an orange, sugar, cinnamon and a sprinkle of fresh ginger. You don’t need the ginger, but I think it gives it a nice, spicy fragrance. Toss it all into your food processor, pulse it up and you’re done. Insta-scrumptiousness!
This cranberry relish adds a citrusy, fresh and tangy note that a traditional Thanksgiving is otherwise missing. It’s mouthwatering with roasted meats, and if there’s leftover relish, I usually make it into mini cranberry cobblers. Superbly yum!
Quick & Easy Cranberry Orange Relish
- 1 navel orange
- 1 12 oz. bag fresh cranberries
- 1/2 cup granulated sugar or sugar substitute
- 1/4 teaspoon freshly ground ginger
- 1/8 teaspoon ground cinnamon
- Finely grate zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
- Pulse cranberries with zest, orange sections, sugar, ginger and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.