This simple and delicious orange cranberry relish will go perfectly with any dish, from roast turkey, to enjoying it on sweet crackers! A true classic recipe! Most relish recipes tend to contain an enormous number of different convoluted ingredients, but you often don’t need all that fuss. I do believe that this recipe was on the package of fresh cranberries for years and years, it’s a vintage classic!
Orange Cranberry Relish
A big problem with a lot of relish recipes, or any kind of sauce recipe for that matter, is that they are usually only to be used with either savory or sweet dishes. However, an orange cranberry relish goes equally well with both sweet and savory dishes – you could serve this with both meat and dessert and enjoy it in different ways each time, which is why it is a holiday classic!
Plus, it keeps incredibly well! So here’s how to make a sweet, tangy, and long-lasting orange cranberry relish.
Ingredients for Orange Cranberry Relish
- A large orange (make sure you remove the seeds first!)
- Fresh cranberries
- White sugar
- Cinnamon (or whatever spices you like; cloves or nutmeg would go really well here.
How to Make Orange Cranberry Relish
- Pulse together your orange and cranberries in a blender or food processor
- Spoon into a lidded container and stir in the white sugar
- Refrigerate for two hours before serving
Make Sure You Let It Sit
After blending all the ingredients together, you might be tempted to get started eating it right away – the tangy fruit flavors will smell incredible and seem super inviting. However, make sure you fight the temptation and keep it in the fridge for at least two hours first!
The orange and cranberries’ acidic tartness needs time to fully mix with the sugar and meld into one delicious relish. If you try and taste it too soon, you’ll be able to taste the distinct pieces of fruit, as well as the granules of sugar, instead of a perfectly mixed sweet, and tangy relish.
So give it time! It’s the kind of thing that keeps getting better the longer you wait.
How Long Will Your Orange Cranberry Relish Keep?
- While this orange cranberry sauce definitely keeps getting better over time, it sadly won’t last forever. The high sugar content helps keep this relish safe to eat for a few weeks at a time, but it will eventually go off.
- To help make it last even longer, make sure to limit its contact with the air. As you use it, compress the extra relish with a piece of plastic wrap or parchment paper, pressed down to remove any and all air bubbles.
- If you seal it in a lidded container at the same time, you can extend the life of your relish by quite a bit!
Enjoy! This is such a classic recipe, some people enjoy it on sweet and savory crackers, roast turkey, on leftover turkey sandwich and more!
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Orange Cranberry Relish
- Prep Time
- 5 minutes
- Karlynn Johnston
- 1 large navel orange washed, cut into segments and seeds removed
- 12 ounces fresh cranberries washed and dried
- 1 cup white sugar
- 1/4 tsp cinnamon cloves or nutmeg (optional)
- Place the orange and the cranberries into a food processor.
- Pulse to chop, until the pieces are very finely chopped.
- Spoon the mixture out into a medium-sized lidded container.
- Stir in the white sugar, starting at ½ cup then adding sugar to taste.
- Place the lid on the container and refrigerate for at least two hours to let the flavors blend.
- Serve chilled or at room temperature.
- A serving is around 2 tablespoons, you should end up with around 2 cups of the relish.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.