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.

Course Condiments, Side Dishes

Cuisine American

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.

Nutrition