Cranberry Orange Tangy Relish (Printable)
A tangy mix of fresh cranberries and orange, perfect for adding zest to meals.
# What You’ll Need:
→ Fruits
01 - 2 cups fresh cranberries, rinsed and drained
02 - 1 large orange, unpeeled, washed, cut into chunks, seeds removed
03 - 1 medium apple, cored and chopped (optional)
→ Sweetener
04 - ½ cup granulated sugar (or to taste)
05 - 2 tablespoons honey or maple syrup (optional)
→ Flavorings
06 - ¼ teaspoon ground cinnamon (optional)
07 - Pinch of salt
# How To Make It:
01 - Place the cranberries, orange chunks with peel, and apple (if using) into a food processor.
02 - Pulse until finely chopped but not puréed, scraping down the sides as needed.
03 - Add sugar, honey or maple syrup (if using), cinnamon, and salt. Pulse again to combine.
04 - Taste and adjust sweetness as preferred.
05 - Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour.
06 - Serve cold as a side dish or accompaniment to roasted meats.
# Expert Advice:
01 -
- It takes 10 minutes but tastes like you spent hours on it, which feels like winning at the kitchen game.
- The tartness wakes up your palate in the best way, especially next to something buttery or savory.
- You can make it ahead and it actually improves as it sits, letting you breathe on actual cooking day.
02 -
- Don't over-process into a paste or you'll lose the textural joy that makes this relish feel fresh instead of store-bought.
- Taste before you refrigerate—cold numbs flavors slightly, so what seemed sweet at room temperature might need a small adjustment when chilled.
03 -
- Add a little grated orange zest right before serving for an extra citrus moment that makes people ask what you did differently.
- If you find yourself with more cranberries than recipes, this is the relish that quietly uses them up and turns them into something people ask for by name.