Cranberry Orange Relish Recipe

Overhead view of cranberry orange relish in a bowl.

5 from 3 votes

Cranberry Orange Relish Recipe

This recipe for fresh Cranberry Orange Relish is the perfect raw side dish for any heavy holiday meal. It's even more delicious the next day!

Prep Time10

Total Time10

Course: condiment

Cuisine: American

Total Cost: $6.19 recipe / $0.51 serving

Servings: servings (3 Tbsp per person)

Calories: 36kcal

Author: Jess Rice

Equipment

Grater
Food Processor

Ingredients

2 oranges $1.66
1 inch fresh ginger 2.5 cm, peeled and grated, $0.40
1 bag fresh cranberries 12 oz., 340g, $3.96
2 Tbsp brown sugar 25g, packed, $0.06
1 tsp ground cinnamon 2.6g, $0.10
⅛ tsp salt 0.75g, $0.01

Instructions

Zest one orange. Then, cut both oranges using the suprême technique* by removing the ends of your oranges so they can sit flat on your cutting board. Then, carefully follow the natural curve of the sides of each orange with your knife, cutting away the skin and the pith. Once your oranges are peeled so you can see the juicy pulp, trace the segments of each section of orange with your knife to pop out the juicy pulp part, leaving the pith and skin behind. Don’t forget to squeeze out the juice from the leftover skin and membrane!
Add the orange segments, grated ginger, fresh cranberries, brown sugar, ground cinnamon, and salt to food processor.
Pulse ingredients until a relish-consistency forms.
Let the cranberry relish sit in an airtight container for up to 24 hours so the flavors can meld and marinate together! The bright red color will come after it sits during this time. Enjoy chilled!

See how we calculate recipe costs here.

Notes

*If you don’t have the patience to cut your oranges using the technique I used, you can just peel your oranges, but note that there might be some of the membrane in your relish. Just process it a little longer if needed.

Nutrition

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