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Cranberry Orange Relish

Cranberry orange relish with finely chopped fruit and bright orange zest flecks, chilled for a jammy, spoonable texture. Made by pulsing cranberries and unpeeled orange in a food processor, then resting until flavors meld.
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Prep Time 10 minutes
Chill time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Orange
  • 1 large navel orange Unpeeled, seeded, and cut into chunks.
Sweetener
  • 0.75 cup sugar
Flavor
  • 1 tbsp orange liqueur or orange juice
Seasoning
  • 1 salt Pinch.
Garnish
  • 1 fresh mint For garnish.

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse the fresh cranberries and orange chunks in a food processor until finely chopped but not pureed, watching the texture after 10 to 15 pulses (no smooth puree).
Season and chill
  1. Transfer the chopped mixture to a bowl and stir in sugar, orange liqueur or orange juice, and a pinch of salt until evenly coated.
  2. Cover and chill at 4°C to 5°C (40°F to 41°F) for at least 4 hours or overnight to deepen the flavor.
Serve
  1. Stir the relish well before serving so the syrupy juices redistribute.
  2. Garnish with fresh mint right before serving for a bright, fresh finish.

Notes

Pro tip: pulse in short bursts so the relish stays finely chopped rather than turning watery or fully smooth. Store covered in the refrigerator for up to 5 days; it can also be frozen up to 1 month, though the texture may soften slightly after thawing. For a lower-sugar option, replace the sugar with a 1:1 baking-style sweetener and chill as directed.