Cranberry Orange Relish
Updated Oct 15, 2025
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This cranberry orange relish is a fresh, bright, and chunky holiday condiment that plays a lively counterpoint to traditional cranberry sauce. In just 15 minutes, fresh cranberries, orange juice, zest, sugar, and water simmer, then you pulse the whole thing into a relish – not a smooth sauce – so you keep the texture, brightness, and a homemade feel. Chill it overnight, serve it with turkey or roast meats, and use leftovers on sandwiches, pork, or lamb.
If you like the idea of cranberry sauce but want something with a little extra sparkle, this cranberry orange relish is your answer. It’s fresh, chopped (not pureed), tangy without being sugary, and vibrant with citrusy brightness. And all made in about 15 minutes!
I love it because it feels just a bit more homemade and festive than a standard sauce, and it brings a fresh pop of flavor to turkey, pork (try it with your holiday ham!), or even leftover sandwiches.
Make it up to a week ahead, let it chill, and watch people come back for more spoonfuls.
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Cranberry Relish vs. Cranberry Sauce: What’s the Difference?
If you’ve ever wondered what makes cranberry relish different from cranberry sauce, it really comes down to texture, temperature, and technique.
Cranberry sauce is usually simmered until the berries burst and the mixture thickens into something silky and spoon-able. Think glossy and jammy, often served warm or at room temperature.
Cranberry relish, on the other hand, is chunkier, fresher, and zippier. It’s made with chopped (not fully cooked) cranberries, brightened with orange juice and zest, and often served chilled. The flavor is more sprightly, tart, citrusy, and just sweet enough.
I love both, but cranberry relish brings a fresh pop to the Thanksgiving table that balances out all the rich, savory dishes. Think of it like the way you use a squeeze of lemon to wake up a dish, only prettier and with cranberries.
Ingredients
This relish has a nice tangy-sweet pop of orange, which is the perfect companion to the tartness of the cranberries. Some sugar makes it sweetish, but not cloyingly so.
- Fresh cranberries
- Orange – Definitely go with fresh-squeezed orange juice for this recipe. You’ll also add the orange zest, so zest first, then squeeze.
- Sugar and water – The essential ingredients for simple syrup, and the base for this sweet-tart relish.
How to Make Cranberry Orange Relish
- Simmer the ingredients: In a saucepan over medium-high heat, bring the water, orange juice, cranberries, sugar, and orange zest to a simmer. Allow to simmer until the cranberries burst and the mix has thickened.
- Chop: Transfer everything to a food processor and pulse until it is chopped up. You don’t want a puree!
- Chill overnight: Pour the relish into an airtight container with a lid and chill for 8 hours to 5 days. Serve chilled or at room temp.
Make Ahead Cranberry Orange Sauce
And look at the prep and cooking time: 5 minutes to pull together, 8 minutes to simmer, and then it sits in the fridge and waits for the big meal. Plus, it can be made up to a week ahead of time. Is that not worth your time or what?
What To Do With Leftover Cranberry Relish
Leftover cranberry orange sauce or relish is tailor-made for leftover turkey sandwiches. Also perfect with chicken, and once I realized how perfectly it goes with all kinds of roast pork, I understood that cranberry sauce is not just for Thanksgiving or Christmas. It pairs beautifully with slices of roast lamb or lamb chops as well.
FAQs
Yes. In fact, it’s better if you do. Make it up to a week in advance and store it in the fridge. The flavors will deepen and meld, so by Thanksgiving, it’s perfect (and one less thing you have to make the day of!).
Yes, but the texture will likely soften a bit after thawing. Freeze it in an airtight container for up to 2 months, and thaw in the fridge overnight.
Yes. Store it covered in the fridge, where it will keep for at least a week.
Absolutely. Start with a little less sugar if you prefer it tart, and taste as you go. Just remember: cranberries are naturally very sour, so a touch of sweetness helps keep the relish balanced.
Yes, frozen cranberries work beautifully in this recipe – no need to thaw first. They’ll break down a bit faster when cooked, but the flavor stays bright.
Try it with roast pork or chicken, spooned over baked brie, or as a topping for yogurt, oatmeal, or chia seed pudding. And don’t sleep on a leftover turkey sandwich with a nice swipe of relish…possibly the best part of the holidays.
What to Serve With Cranberry Orange Relish
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Cranberry Orange Relish
Equipment
Ingredients
- ¼ cup water
- ¼ cup fresh orange juice
- 3 cups whole fresh cranberries (1 12-ounce bag)
- ½ cup sugar
- Strips of peeled zest from one orange
Instructions
- Place the water, orange juice, cranberries, sugar and orange zest in a saucepan and bring to a simmer over medium high heat. Reduce the heat and maintain a simmer until the cranberries have burst, and the mixture has thickened, about 8 minutes. Transfer to a food processor and pulse until it is chopped but not pureed.
- Transfer to a container, cover, and chill for at least 8 hours, and up to 5 days. Serve chilled or at room temperature.
