This 3-ingredient cranberry relish is a quick, bright, and flavorful addition to any Thanksgiving table. Ready in about five minutes, it’s a modern take on cranberry sauce that’s easier than the stovetop version and far more vibrant than the canned variety. This relish is perfect for making ahead, freeing up oven and stove space on the big day.
Why it works: fresh cranberries provide tartness and texture, orange zest and juice add citrus brightness and aromatic oils, and a modest amount of sugar balances the tart. The result is a chunky, spreadable relish that pairs beautifully with turkey, roasted vegetables, sandwiches, and cheese boards.
3 Ingredients Cranberry Relish
A simple, make-ahead cranberry relish made with fresh cranberries, orange, and sugar. Ready in minutes and bursting with bright, tart flavor.
Servings: 6
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Ingredients
- 1 bag (about 12 ounces) fresh cranberries
- Zest of 2 oranges and the juice of 1 orange (about 1/3 cup juice)
- 3/4 cup granulated sugar (adjust to taste)
- Optional: de-seeded jalapeño or a small knob of fresh ginger for a spicy or warming kick
Instructions
- Rinse the cranberries and remove any stems or soft berries. Add the cranberries to a food processor.
- Add the orange zest, orange juice, and sugar to the processor. If you’re using jalapeño or ginger, add a small amount first — you can always add more after tasting.
- Pulse the mixture several times until the cranberries begin to break down and the ingredients start to come together. Scrape the sides of the bowl as needed.
- Blend on high for a few seconds at a time until you reach a lightly coarse, slightly chunky texture. Avoid over-blending if you prefer visible cranberry pieces; pulse less for chunkier relish, blend longer for smoother texture.
- Taste and adjust sweetness or acidity: add more sugar if too tart, or a splash more orange juice if you want more brightness. Transfer to a jar or airtight container.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld. The relish keeps in the fridge for up to one week.
Serving Suggestions and Variations
Serve this cranberry relish alongside roast turkey, glazed ham, or as part of a holiday cheese board. It’s also delicious spooned onto roasted Brussels sprouts, dolloped on mashed potatoes, or spread on leftover turkey sandwiches.
Variations to try:
- Swap part of the sugar for maple syrup or honey for a more complex sweetness.
- Add chopped roasted nuts (like pecans or walnuts) just before serving for crunch.
- Fold in a small handful of chopped dried cranberries or cherries for extra chew and sweetness.
- For a boozy twist, stir in a tablespoon of bourbon or orange liqueur after processing.
Tips for Success
- Adjust the texture by pulsing for short bursts to keep it chunky, or blending briefly for a smoother relish.
- If using jalapeño, remove the seeds and membranes for mild heat; leave them in for more spice. Add in small increments and taste as you go.
- Make this relish a day or two ahead — chilling helps flavors develop and reduces last-minute prep.
- Store in an airtight container in the refrigerator for up to 7 days. Freeze in small portions if you want to keep it longer, then thaw in the fridge.
Nutrition (approximate)
Nutrition information is automatically calculated and should be used as an approximation:
- Calories: 759 kcal
- Carbohydrates: 197 g
- Protein: 2 g
- Fat: 1 g
- Fiber: 14 g
- Sugar: 169 g
- Vitamin C: 76 mg
Nutrition information is provided as an estimate and will vary based on ingredient brands and portion sizes.
If you try this recipe, tag it in your photos or note the handle and hashtag you use on social platforms in your own posts. This relish is a simple way to add color, brightness, and a fresh homemade touch to holiday meals — and it’s easy enough to prepare any time you want a quick, tangy condiment.