All you need is 15 minutes and four simple ingredients for this fast and fresh Orange Cranberry Relish that can be used in more than a dozen ways!
It’s slightly sweet. It’s slightly tangy. It’s prepped, primed and ready in 15 minutes or less. Are you ready for all this 15-Minute Orange Cranberry Relish has to offer? Take a deep breath, because you can use this delectable sauce-spread-condiment-relish in the following dozen (and then some!) ways:
- A Thanksgiving side dish
- A toast topper
- A salad dressing base
- A yogurt parfait topping
- A leftover dessert show-stopper
- A smoothie mix-in
- A baked brie topping
- A flatbread spread
- A grilled cheese picker-upper
- A waffle or pancake topping
- A sandwich spread
- A muffin or quickbread mix-in …
The list goes on and on! And while I have, admittedly, been a canned cranberry sauce fan in the past (old habits die hard), one taste of this orange cranberry relish and I was no longer missing the sliceable and ever-so-jellied tube-o-cran.
Whip up this relish a day in advance to really give the flavors a chance to develop, then serve it hot, cold or room temp alongside your Thanksgiving turkey or any of the dozen-and-one ways listed above.
Looking for more cranberry inspiration? Don’t miss Cranberry Orange Juice Bread, Leftover Cranberry Sauce and Apple Crisp, and Leftover Turkey and Stuffing Muffins.
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Ingredients
- 1 medium orange
- 2 1/2 cups fresh or frozen cranberries (See Kelly's Note)
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
Instructions
- Zest the orange and add 1 tablespoon of the zest to a medium saucepan then cut the orange in half and squeeze all of the juice from both halves into the saucepan.
- Add the cranberries, sugar and brown sugar to the saucepan and cook the mixture over medium heat, stirring occasionally, until it has thickened and the cranberries begin to pop, 8 to 10 minutes.
- Remove the cranberry relish from the heat and let it cool before serving.
Kelly's Note:
- If you’re starting with frozen cranberries, thaw them first then continue with the recipe as written.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can you list the bread and spread you use in the pictures?
Hi Madi! It was a brioche loaf and goat cheese :)
How many servings does this make? It says yields 1 cup, but that doesn’t seem right.
Hi Rebecca! One cup is correct. :)
Just finished cooking this and it is thickening up nicely. I added just a bit more zest at the end and am going to refrigerate it for tomorrow’s family dinner. Tastes great so far!!
Excellent, enjoy!
Dad and I were cooking Christmas dinner today, and we forgot to do Cranberry Relish ahead of time. Your recipe came up, and worked wonderfully! It was absolutely delicious!
I added some ground ginger to it (about 1 tbsp) and used a handheld blender for about half of the cranberries. Family raved over it! Thank you so much!
I’m SO glad you and your family enjoyed the recipe, Mike!
It looks fantastic. Thanks for sharing the post :)
Thank you so much, Andreya! I hope you enjoy the relish!
So good. So simple! Thnx!
So glad you enjoyed the recipe!
Yum! Thickened nicely. I used full 12 oz. bag of cranberries since only about 3 cups, did not adjust sugars, and it came out great.
Thrilled you enjoyed the recipe, Judy!
This is cooking now, about 15 minutes and it seems thin. Does it thicken as it cools?
Yes! It’ll thicken significantly as it cools. Enjoy!
Looks good but also looks like pomegranate seeds in it.
Yes! I added them as a garnish :)