Cranberry Orange Relish

A No-Cook Three-Ingredient Cranberry Relish

This is the relish your grandmother probably made before the canned, jellied stuff took over. Three ingredients, no stovetop, just a food processor and ten seconds of confidence. The whole unpeeled orange goes in too, peel and pith and all, which sounds odd but is the whole reason this version sings.

The orange peel carries citrus oils that you simply can’t get from juice or zest alone. Pulsed with raw cranberries and sugar, the peel breaks down into tiny golden flecks that lend bright, slightly bitter punch against the tart berries. Cooked cranberry sauce mellows everything; this raw relish keeps the edges sharp.

A few hours in the fridge is the only resting time you need. The sugar dissolves, the bitterness from the pith softens, and the whole thing turns into a glossy, ruby-pink condiment that wakes up roast turkey, ham, or a holiday cheese board.

Pro Tips

• Use a small or medium orange. A big navel will overpower the cranberries and tip the relish toward orange marmalade territory.
• Pulse, don’t puree. You want a coarse, jammy texture with visible bits of berry and peel, not a smooth sauce.
• Make this at least 4 hours ahead, ideally a day before. Fresh out of the processor it tastes harsh; chilled, it mellows beautifully.
• Taste after the rest. Some oranges are sweeter than others, so you may want a touch more sugar.

Variations

• Stir in ¼ cup chopped toasted walnuts or pecans for crunch.
• Add 2 tablespoons of Grand Marnier or orange juice concentrate for an adult, more orange-forward version.
• Pulse in a peeled, cored apple for a sweeter, fruitier relish.