Spiked Cranberry Relish

Forget the canned stuff. This raw cranberry relish takes about 10 minutes of actual work but needs 24 hours to chill and develop flavor before the whiskey goes in.

Fresh cranberries and whole orange quarters (peel and all) get chopped together in the food processor, creating that perfectly chunky texture and bitter-bright citrus punch that cuts through rich holiday food like turkey and gravy.

The whiskey addition right before serving adds warmth and complexity without overwhelming the tart fruit.

Kitchen Tips

• Use the whole orange: Peel adds bitter depth that balances the sugar. Just remove seeds first or they’ll turn the relish bitter in a bad way.
• 24-hour rule: That full day of chilling is non-negotiable. It softens the cranberries and lets flavors blend.
• Last-minute booze: Add whiskey just before serving so the alcohol flavor stays bright and doesn’t cook off or get weird sitting in the fridge.