Makes: about 2 cups (6-8 servings) | Prep Time: 10 minutes / Chill Time (optional): 30 minutes
This bright, fresh cranberry relish comes together in minutes, and brings a pop of color and freshness to any holiday table. It’s crisp, sweet, a little tart, and a fun, fresh replacement for the canned stuff.
Think of this relish as the a slightly elevated cousin of canned cranberry sauce. It’s fresh, vibrant, and the perfect blend of tart cranberries, juicy orange, crisp apple, and just enough sugar to keep things balanced. Plus, it requires zero cooking and plays well with basically every holiday main: turkey, ham, pork tenderloin, you name it.
This recipe makes about 2 cups (ideal for a small Thanksgiving or Friendsgiving), but it doubles easily if you’re hosting a large group! And because it’s made in a food processor, clean-up is minimal and the payoff is big flavor with minimal effort.
Ingredients
- 12 oz. Fresh Cranberries
- 1 small Navel Orange
- 1 small Honey Crisp Apple
- 1/2 cup Granulated Sugar
I worked with a local grocery store chain that really wanted to feature a Cranberry Relish recipe for some photos, and to be honest, I had never made one before. After a few rounds of recipe testing, I really loved this specific version! It has fresh cranberries, an apple, an orange, sugar, and a tiny pinch of salt to really amp up the flavors.
This is a great substitute for canned cranberry sauce, which isn’t always the most popular side dish. It does make quite a bit, and it can be odd to some guests, so feel free to cut the recipe in half if you’re hesitant to serve it!
Ingredient Notes & FAQs
Fresh Cranberries → I designed this recipe to use a standard 12 oz. bag of fresh cranberries.
Navel Orange → I know “small” is kind of vague, so the one I used was about the size of a tennis ball. And yes, you’ll leave the rinds on in this recipe! Cara Cara oranges are also great for this recipe.
Honey Crisp Apple → Honey Crisp apples are really great for baking, and have a great flavor for a lot of recipes that call for apple. Some other great options would be Cosmic Crisp, SweeTango (which has subtle fall spice flavors), Pink Lady or Gala apples.
Granulated Sugar → If you’re sensitive to sweet stuff, you can reduce the sugar to 1/3 cup to start, then add more if you think it needs it. Can I use a different sweetener? Yes! You can use maple syrup or honey in place of the sugar, but start with 1/4 cup and increase if needed. The texture will be different, but it will still taste good. Coconut sugar will also work at a 1:1 ratio for the granulated sugar.
Step-By-Step Recipe Guide
See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Fresh Cranberry Relish.
Directions
Step One: Prep the Orange + Apple. Cut the ends off of the orange, then cut the orange into eight segments. Remove any seeds. Core the apple and roughly chop it.
Step Two: Blend the Ingredients. Add the orange segments, chopped apple, 12 oz. fresh cranberries, and 1/2 cup sugar to the bowl of a large food processor. Pulse until everything is finely chopped, but not pureed (we want some texture!)
Step Three: Chill (If Possible). Transfer the cranberry relish to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes (up to two hours) if time allows. The flavors have a chance to really blend together as the sugar dissolves into the other ingredients. It still tastes great if you serve it immediately, but if you have time to chill it, please do!
Step Four: Serve. After the relish has chilled, serve it with your holiday spread and enjoy!
Recipe Tips & Tricks
- Make it the night before (if possible): It gets even better as it sits and the flavors meld.
- Let it drain if it looks too juicy. Some apples release more liquid than others.
- If it tastes bitter, add another tablespoon of sugar or an extra spoonful of apple. If you want to avoid any bitterness, zest the orange into the food processor first, then cutout the flesh of the orange and add it to the food processor, leaving any of the white pith of the orange out of this recipe.
- Food processor hack: Pulse in short bursts to avoid turning it into a smoothie situation.
- Serve chilled. It’s brighter, fresher, and a fun contrast next to warm holiday mains.
Ways to Customize this Recipe
- Add “Fall” Flavors: A pinch of ginger or cinnamon gives it a subtle, cozy, holiday-spice flavor.
- Add Heat: A tiny bit of minced jalapeño makes it pop (and is literally amazing on leftover turkey sandwiches).
- Add Fresh Herbs: A tablespoon of chopped mint or rosemary gives it a fun flavor boost.
- Add Crunch: Toss in toasted pecans or walnuts, or some fresh pomegranate arils right before serving.
- Make it saucy: Add 1–2 tablespoons of orange juice and pulse a bit more.
- Add Pineapple Juice: For a fun flavor twist, add 2-3 tablespoons of pineapple juice before pulsing. Strain the cranberry relish before serving if you go this route though!
This recipe is part of my Friendsgiving Menu, which is a really fun menu in my Supper Club Series! This series is brand new to the blog, and it’s sooo fun because I share some of my favorite dinner-party-inspired recipes with you! These recipes are specifically designed to make 6-8 servings, which is different than my typical small batch recipes. But you can scale them up or down to fit your needs. 🙂 Just FYI, if you’re into this recipe and would like to see more Supper Club Series recipes, sign up for this monthly newsletter!
How to Make Ahead + Store Leftovers
This recipe is prime for dinner-party prep.
- Make Ahead: Make it 1–2 days in advance, store in an airtight container in the refrigerator. The flavor gets better as it chills (love that part, and the fact that you can check this off the list early!). If liquid accumulates, stir well or strain a bit before serving.
- Store Leftovers: Refrigerate in a sealed container for up to 5 days. Freeze for up to 2 months; just thaw in the fridge overnight and re-pulse in the food processor if needed.
More Friendsgiving Recipes
- Easy Roasted Brussels Sprouts with Cranberries + Pecans
- Garlic Herb Rolls
- Creamy Mashed Potatoes (coming soon!)
- Everything Seasoning Rolls
Whether you’re hosting Friendsgiving, heading to a holiday potluck, or just want something fresh to balance all the comfort food, I hope this little bowl of bright, fresh cranberry goodness makes your holiday table feel extra special. It’s easy, festive, and always a crowd-pleaser; the kind of recipe you’ll come back to year after year.
If you make this fresh cranberry relish and love it, leave a comment and star rating below! You can also snap a photo and tag me on Instagram. Feel free to email me with any questions you have, too. Cheers!
xx Sara
Fresh Cranberry Relish with Orange and Apple
Ingredients
- 12 oz. Fresh Cranberries
- 1 small Navel Orange
- 1 small Honey Crisp Apple
- 1/2 cup Granulated Sugar
Instructions
- Prep the Orange + Apple. Cut the ends off of 1 small Navel Orange, then cut the orange into eight segments. Remove any seeds. Core 1 small Honey Crisp Apple and roughly chop it.
- Blend the Ingredients. Add the orange segments, chopped apple, 12 oz. Fresh Cranberries, and 1/2 cup Granulated Sugarto the bowl of a large food processor. Pulse until everything is finely chopped, but not pureed (we want some texture!)
- Chill (If Possible). Transfer the cranberry relish to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes (up to two hours) if time allows. The flavors have a chance to really blend together as the sugar dissolves into the other ingredients. It still tastes great if you serve it immediately, but if you have time to chill it, please do!
- Serve. Serve with your holiday spread and enjoy!
Notes
Nutrition
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