Go Back

Cranberry Relish

A bright, tart, no-cook cranberry relish made with fresh cranberries, orange, ginger, and warm spices. Ready in minutes and perfect for holiday tables or everyday meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces fresh cranberries
  • 1 large orange zested and segmented
  • 1/2 cup granulated sugar
  • 1/4 cup fresh ginger peeled and roughly chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves

Equipment

  • Food processor
  • Cutting board
  • Chef's knife
  • Medium mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Glass storage container with lid

Method
 

  1. Rinse the cranberries under cold water, discarding any soft or damaged berries.
  2. Zest the orange, then peel, segment, and remove any seeds and excess pith.
  3. Add the cranberries to the bowl of a food processor and pulse 3–4 times to roughly chop.
  4. Add the orange segments, orange zest, and chopped ginger; pulse until the mixture is chunky and evenly combined.
  5. Sprinkle in the sugar, sea salt, ground cinnamon, and ground cloves; pulse 2–3 more times just until incorporated.
  6. Transfer the relish to a medium mixing bowl and stir with a wooden spoon to ensure everything is evenly mixed.
  7. Taste and adjust sweetness or seasoning as desired, adding a little more sugar or a squeeze of citrus if needed.
  8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Relish keeps up to 2 weeks refrigerated or 3 months frozen. For a spicier version, add a pinch of cayenne pepper.