This homemade cranberry orange relish combines tart cranberries and bright citrus flavor in a fresh, delicious alternative to traditional cranberry sauce. With no cooking required and the convenience of making it ahead of time, it’s an easy addition to your holiday menu that pairs beautifully with roasted turkey and so much more.

Cranberry orange relish with a chunky texture, vibrant red cranberries, and pieces of chopped pecans.

Traditional relish for the table

Nearly 20 years ago, I lived in a small town where the local grocery store sold the most incredible homemade cranberry relish. The owner’s mother, who had previously owned the store herself, supplied many of the recipes used in the deli and was something of a local legend for her cooking. Her cranberry relish was so popular that if you wanted to be sure you had some for your holiday table, you had to order it ahead of time.

After moving away, I thought about that cranberry relish every Thanksgiving, wishing I had a dish of its brightly colored goodness on my table. This year, I finally decided to try making it myself, and I’m so glad I did! It turned out just as I remembered it — so darn good!

It may have taken me almost 20 years to recreate that unforgettable relish, but one thing is certain. There won’t be another Thanksgiving dinner served in my home without this craveworthy condiment on the table.

If you love serving homemade side dishes as much as I do, be sure to try my homemade sweet potato casserole, classic mashed potatoes, and red cabbage and apples side dish, too.

Recipe ingredients

Cranberries: Choose fresh cranberries that are firm, plump, and deep red in color. Their bright, tart flavor is the foundation of this relish, while their vibrant color makes it especially appealing on the holiday table. Avoid frozen cranberries, as they can become mushy when processed in a food processor rather than retaining the firm, finely chopped texture this relish needs.
Orange: Choose a ripe, juicy orange with smooth, fragrant skin. The zest provides concentrated citrus flavor and aroma, while the juice adds natural sweetness and a refreshing brightness that complements the tart cranberries.

See the recipe card for full information on ingredients and quantities.

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How to make cranberry orange relish

Step 1: Place the fresh cranberries, pecans, and honey in the bowl of a food processor fitted with the chopping blade.

Step 2: Finely grate the orange zest directly into the bowl. Then peel the orange and squeeze its juice into the bowl with the other ingredients.

Step 3: Pulse the mixture in short bursts, scraping down the sides of the bowl as needed, until the cranberries and pecans are finely chopped and evenly combined. The relish should have a slightly coarse, uniform texture rather than the consistency of a puree.

Step 4: Transfer the cranberry orange relish to a covered container and refrigerate for 2 to 3 hours before serving. This resting time allows the flavors to meld and the tartness of the cranberries to mellow.

Top tips

Taste before serving: Cranberries can vary in tartness, so taste the relish after it has chilled. If it’s sharper than you’d like, stir in a little additional honey to balance the flavors.
Give it a gentle stir: Some of the natural juices may settle at the bottom of the container as the relish chills. Stirring before serving redistributes those juices and ensures a consistent flavor throughout.
Make it a day ahead: Although the relish is ready after its initial chilling time, preparing it the day before your holiday dinner gives the cranberry, orange, and honey flavors even more time to develop and blend together.
Keep it cold until serving: Cranberry orange relish is at its best when served chilled. Its refreshing temperature and bright, tart flavor provide a delicious contrast to rich holiday dishes.
Storage: Store leftover cranberry orange relish in an airtight container in the refrigerator for up to 4 days. Keep it chilled until you’re ready to serve it.
Freezing: While cranberry orange relish can be frozen, I don’t recommend it. Freezing and thawing can soften the cranberries and cause the relish to release excess moisture, compromising its fresh, finely chopped texture.

Serve

Cranberry orange relish is a delicious accompaniment to turkey, whether you’re serving skillet turkey tips, Cajun roasted turkey breast, oven roasted turkey thighs, or roasted herb butter turkey breast. Its sweet-tart flavor also complements sweet and spicy hot honey chicken, Italian style chicken and potato bake, homemade baked chicken, and pork tenderloin with apples.

It’s a tasty addition to a leftover turkey grilled cheese, skillet grilled cheese with apple, classic New York style club, or homemade spicy chicken salad sandwich. For an easy appetizer, serve it with creamy brie, goat cheese, or sharp cheddar.

For breakfast, try it with gluten free farmhouse pancakes, homemade pumpkin spice pancakes, or creamy avocado toast. It’s also delicious on homemade New York style bagels or savory pumpkin bagels spread with whipped honey cream cheese from scratch, or stirred into Greek yogurt or oatmeal.

Other recipes you’ll love

If you loved this from scratch cranberry relish recipe, give these other great recipes a try too!

Easy Homemade Cranberry Compote
Blueberry Compote From Scratch (4 Simple Ingredients)
Small Batch Strawberry Jalapeño Jam (Low Sugar Recipe)
Garlic Butter Medallions
Easy Pear Chutney Recipe
Small Batch Whipped Cream Recipe (Light and Smooth)

Cranberry Orange Relish

This homemade cranberry orange relish combines fresh cranberries, orange, pecans, and honey in a sweet-tart, crunchy holiday condiment. Easy to make with no cooking required, it's a delicious alternative to traditional cranberry sauce.

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Prep Time: 10

Resting Time: 3

Total Time: 3 10

Servings: servings

Calories: 107kcal

Author: Diane Gail

Ingredients

▢ 12 ounce fresh cranberries
▢ 1/2 cup chopped pecans
▢ 1/4 cup honey
▢ 1 orange

Instructions

Place the fresh cranberries, chopped pecans, and honey in the bowl of a food processor fitted with the chopping blade.
Zest the orange directly into the food processor bowl. Peel the orange and squeeze its juice into the bowl.
Pulse in short bursts, scraping down the sides as needed, until the cranberries and pecans are finely chopped and evenly combined. Avoid overprocessing into a puree.
Transfer the cranberry orange relish to an airtight container and refrigerate for 2 to 3 hours before serving to allow the flavors to meld.

Notes

Don’t use frozen cranberries. They can become mushy when processed, compromising the relish’s fresh, crunchy texture.
Taste the relish after chilling and add a little more honey if needed to balance the tartness.
Prepare the cranberry orange relish a day before serving to give the flavors even more time to develop.
Refrigerate leftovers in an airtight container for up to 4 days.
Freezing is possible but not recommended, as thawing can soften the cranberries and make the relish watery.