Fresh Cranberry Relish

Forget that jellied cylinder from a can. This no-cook cranberry relish gets pulsed together in a food processor and tastes like actual fruit. Raw cranberries, whole oranges (peel and all), sugar, and a splash of orange liqueur.

The unpeeled orange is the key ingredient here. That peel carries all the fragrant citrus oils, and the food processor breaks it down into tiny, flavor-packed pieces. One orange goes in with its peel for intensity, the second gets peeled for pure juicy sweetness. That combination gives you a relish with real depth instead of one-note tartness.

Make this a day ahead. The flavors meld and the sugar dissolves fully as it sits in the fridge, turning the relish from sharp and grainy to smooth and balanced.

Kitchen Tips

• Pulse, don’t puree. You want small, chunky pieces, not a smoothie. Stop while you can still see distinct bits of cranberry and orange.
• Taste before refrigerating and adjust the sugar. Cranberry tartness varies batch to batch.
• Grand Marnier, Cointreau, or cognac all work. The alcohol won’t be prominent; it just rounds out the fruit flavors.

Variations

• Ginger cranberry relish: Add a thumb-sized piece of fresh ginger to the food processor for a warm, spicy kick.
• Walnut cranberry relish: Stir in chopped toasted walnuts after processing for crunch alongside your holiday turkey.