RECIPE: Cranberry-Orange Relish & Variations - The Nibble Webzine Of Food Adventures RECIPE: Cranberry-Orange Relish & Variations
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RECIPE: Cranberry-Orange Relish & Variations

[1] Cranberry-orange relish is one of our favorite Thanksgiving sides (photo © Ocean Spray).

Cranberry-Orange Relish
[2] This recipe, from Healthy Seasonal Recipes, substitutes raspberry jam for some of the sugar (photo © Healthy Seasonal Recipes).

Fresh Cranberries In Bowl
[3] Whole fresh cranberries last for months in the fridge. We pop them into the freezer to make this relish year-round (photo © Ocean Spray).


November 22nd is National Cranberry Relish Day. Tomorrow, November 23rd, is National Eat a Cranberry Day.

In terms of National Cranberry Day: There is none. Not yet. Nor is there a National Cranberry Sauce Day.

But this is as good a time as any to state the difference between the two:

  • Cranberry sauce is cooked, and usually sweeter than cranberry relish.
  • Cranberry relish is uncooked. Fresh cranberries are grated in a food processor with any variation of orange segments, nuts, citrus peel, ©and sugar.
    On to the relish. This classic cranberry-orange relish recipe from Ocean Spray is simple and delicious—and there’s no cooking required!

    We make it year-round*, and enjoy it as a condiment with grilled meats and fish, sandwiches, and as a yogurt and mayo mix-in. You can use it to top ice cream, sorbet, waffles—it’s a very flexible condiment.

    We’ve appended our own list of optional mix-ins to Ocean Spray’s recipe.

    For a formal dinner, such as Thanksgiving or Christmas, we add Grand Marnier for a subtle touch of elegance.

    Check out all of these uses for cranberry relish.

    Ingredients For 3 Cups

  • 1 unpeeled orange, cut into eighths and seeded (navel or Valencia)
  • 1 12-ounce package Ocean Spray fresh or frozen cranberries, rinsed and drained
  • 3/4 to 1 cup sugar (start with the smaller amount)
    Optional Ingredients

  • 1/4 cup Grand Marnier liqueur or other orange liqueur
  • 1 unpeeled red apple, cored and quartered
  • 1 tablespoon minced fresh ginger root
  • 1/2 cup chopped toasted pecans or walnuts
  • 1-2 tablespoons freshly squeezed lime juice
  • 1 tablespoon orange marmalade or raspberry jam

    1. PLACE half of the cranberries and half of the orange slices in the food processor bowl. If using the apple, add half of it as well. Process until the mixture is evenly chopped, then transfer to a bowl (we pulse it 5-6 times because we like a chunky relish).

    2. REPEAT with the remaining cranberries and orange slices (and optional apple). Stir in the sugar and optional ingredient(s). If using nuts, wait until just before serving to stir them in.

    3. LET the bowl sit for 30 minutes or more to let the flavors meld. You can store the relish in the refrigerator for up to 2 weeks, covered; or in the freezer.

    *Bags of whole cranberries last a long time in the fridge. We keep half of our stock in the freezer. Some markets carry frozen cranberries year-round.




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