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This fresh cranberry orange relish recipe is citrusy, sweet, and tangy, and is easy to whip up in minutes.
A couple years ago I hosted a Friendsgiving dinner and a friend brought Publix cranberry orange relish. I had never heard of it, but she told me it was right up my alley and I’d love it. She was right! This stuff is delicious, and it couldn’t be simpler.
Publix cranberry orange relish is a seasonal item that’s found in the deli in a cooler near things like premade potato salad. It’s a festive condiment combining fresh cranberries, orange juice concentrate, and sugar. If it sounds almost too easy, that’s because it is. But it’s the perfect balance of sweet and tart flavors! And it’s a great way to jazz up Thanksgiving turkey, roast chicken, and more.
As much as I love the Publix version (it’s just so convenient!), homemade cranberry relish is even better. You can use all fresh ingredients, customize it to suit your tastes (add more or less sugar if you like), and it’s free of the preservatives that are in the store-bought stuff.
How to Serve Cranberry Orange Relish
If you’re wondering what you can do with cranberry relish other than serving it with turkey dinner, there are a ton of ways to use it! Here are a few ideas:
- Sandwich spread (it’s delicious on a a leftover turkey sammy!)
- With Swedish meatballs instead of lingonberry jam
- As an appetizer on a block of cream cheese or a log of goat cheese along with crackers (try sourdough crackers!)
- Instead of jam or chutney on a cheese platter or charcuterie board
- On top of waffles, pancakes, or crepes
- As a festive topping for cheesecake
- Spread on toast (first spread on a layer of cream cheese, ricotta cheese, or cottage cheese for a creamy contrast)
- Blended into a festive smoothie
- As a topping for oatmeal or yogurt
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Fresh cranberries – Rinsed and picked over to remove any spoiled berries.
- Sugar – Granulated white sugar works well here, or you can use your favorite keto granulated sweetener.
- Navel orange – We use freshly squeezed orange juice and fresh orange zest to add deep orange flavor. No orange juice concentrate here!
- Salt – Salt is a natural flavor enhancer that pulls out the flavors of everything else.
Instructions
- Add all ingredients to a food processor.
- Pulse until the cranberries are finely chopped. Transfer to an airtight container and refrigerate for at least an hour before serving. (TIP: You can eat it after it’s chilled for an hour, but it’s even better if you let the flavors blend for a day or two.)
Storage
Store in an airtight glass container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw before eating, and give it a good stir because the liquid may separate.
My Best Tips For Fresh Cranberry Orange Relish
- Plan ahead because this is even better if you let it sit for a day or two in the fridge before serving. Not only do the flavors marry really well, but the texture becomes syrupy as the fruit’s juices mix with the sugar.
- Nuts are delicious for a bit of texture. To add nuts to this recipe, lightly toast up to 1 cup of your favorite chopped nuts (pecans or walnuts work well here) and let them cool. Stir in the nuts right before serving so they stay crunchy.
- You can use any kind of orange you like, but you’ll need both the juice and zest. I find that 1 large Navel orange works well and typically yields exactly what we need for this recipe (1/4 cup of juice + 1 tablespoon of zest).
- Add a little zing. Fresh ginger takes this relish to the next level! I add about 1/2 tablespoon of freshly-grated ginger along with everything else.
- For a little bit of a spicy kick, add minced jalapeños. Start with 1 jalapeño and add more to taste. If you’re a fan of pepper jelly, I think you’ll really enjoy this flavor combination.
Frequently Asked Questions
Cranberry relish is usually a raw condiment made in a food processor with minimal ingredients. The resulting relish has a fresh sweet and tangy flavor and chunky texture. On the other hand, cranberry sauce is typically cooked with sugar and may contain other ingredients, such as spices or fruit. Cranberry sauce is smoother and typically sweeter.
Yes! Simply chop the fresh cranberries by hand.
Stored in an airtight container, this will stay good for up to 2 weeks in the fridge.
Yes! You can freeze this in an airtight container for up to 3 months. Thaw before eating, and give it a good stir because the liquid may separate.
More Cranberry Recipes to Try
- Cranberry Pie (With Fresh or Frozen Cranberries)
- 1-Bowl Cranberry Orange Muffins
- Cranberry Chocolates
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Cranberry Orange Relish Recipe
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Equipment
Ingredients
- 12 ounces fresh cranberries rinsed and picked over to remove any spoiled berries
- 1 cup granulated white sugar
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon fresh orange zest
- 1/8 teaspoon salt
Instructions
- Add all ingredients to a food processor and pulse until the cranberries are finely chopped.
- Transfer to an airtight container and refrigerate for at least 1 hour before serving. (TIP: You can eat it after it’s chilled for an hour, but it’s even better if you let the flavors blend for a day or two.)
Notes
- Storage: Store in an airtight glass container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw before eating, and give it a good stir because the liquid may separate.
- Recipe Yield and Serving Size: This recipe makes about 2 1/2 cups of relish, for 10 (1/4-cup) servings.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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