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Cranberry Orange Relish

Cranberry orange relish with finely chopped cranberries and orange, pulsed in a food processor and chilled for bright, jammy texture. Unpeeled orange and zest flecks keep it fresh-tasting, with a quick stir-in sugar and orange liqueur.
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Prep Time 10 minutes
chill time 4 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Orange
  • 1 large navel orange unpeeled, seeded and cut into chunks
Sweetener and flavor
  • 0.75 cup sugar
  • 1 tbsp orange liqueur or orange juice
  • 1 salt pinch
Garnish
  • 1 fresh mint for garnish

Equipment

  • 1 food processor

Method
 

Chop the fruit
  1. Pulse fresh cranberries and the orange chunks in a food processor until finely chopped but not pureed, about 15 to 25 seconds, stopping to scrape down as needed; visually you should see a chunky relish with small zest flecks.
Sweeten and season
  1. Transfer the chopped mixture to a bowl, then stir in sugar, orange liqueur (or orange juice), and a pinch of salt until the sugar looks evenly distributed and glossy; visually the mixture should look more cohesive and wet.
Chill
  1. Cover and chill in the refrigerator at 4°C/40°F for at least 4 hours or overnight; visually it will thicken slightly and look brighter after chilling.
Serve
  1. Stir well before serving to loosen any settled liquid, then garnish with fresh mint; visually the relish should look evenly mixed again with fresh green flecks on top.

Notes

For the best texture, keep the pulsing short so the relish stays finely chopped rather than smooth. Store covered in the refrigerator for up to 5 days; the relish does not freeze well due to texture changes, so thawing isn’t recommended. For a lower-sugar swap, use a 1:1 sugar substitute (measure by volume) and chill as directed.