Cranberry-Orange Relish

By Martha Rose Shulman

Updated Nov. 13, 2023

Cranberry-Orange Relish
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
5(1,446)
Comments
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This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.

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Ingredients

Yield:8 servings
  • 1bag fresh cranberries
  • 1whole navel orange, skin included, washed and cut into chunks
  • ½cup shelled pecans
  • ⅓cup mild honey, such as clover
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

94 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Tip
  • This is best made before Thanksgiving Day; it tastes even better after the flavors combine.

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Ratings

5 out of 5
1,446 user ratings
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Comments

Evelyn

I've been making a variation of this cranberry relish for years. To 1 bag of cranberries I add 1/2 unpeeled orange, 1/2 apple, 1/2 pear, chopped dates and some ginger. Sweeten to taste with whatever sweetener you like - honey, maple syrup, etc. This keeps for a long time, refrigerated.

Ken

Use just the outer zest and inner pulpy section part of the orange. Leave out the white pithy part. Makes a much less bitter relish.

zap222

I make this without the pecans but with a healthy pour of cointreau, mixed into the relish at least a day before serving so it is well absorbed. Delicious!

Anne in Maine

I have always used thin skinned Florida juice oranges for the relish. Will it taste different with naval oranges? Or maybe I should be using just the peeled skin from the navals?

Claudia

What can I substitute if I cannot find any cranberries, fresh or frozen?

Susan M

Note to self - thaw the cranberries first! The honey attached to the frozen cranberries in big clumps. Left it in the processor while I went to the store! Love this recipe, which I made with fresh cranberries (2 cups) at Thanksgiving. Now am making more for puff pastry Brie and this pinwheels for a party this weekend.

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