Cranberry Relish is probably one of the easiest side dishes for Thanksgiving. It only takes about five minutes to make in your food processor! This Cranberry Relish has a fresh and zesty taste that goes perfectly with any fall inspired meal.
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What I love about this recipe!
Orange and cranberry are a classic fall/winter combination that I absolutely adore. It's sweet and zesty!
I love that you only need THREE simple ingredients, and less than 10 minutes to prepare this dish.
Plus, it's much lower in sugar than the traditional Cranberry Relish Recipe. Great for anyone who is Vegan, Paleo, or Gluten-Free!
🍴Ingredient Notes
- Cranberries - I wouldn't recommend using frozen for this recipe. Fresh works best!
- Orange - Cut the half into smaller pieces so it's easier to blend. (Leave the peel on.) If you love orange, feel free to add more than what the recipe calls for!
- Coconut Sugar - You can use any granulated sugar for this recipe. If you want to make it sugar free, swap for Lakanto Monkfruit!
🍴Step by Step Instructions
- Add your orange pieces into the food processor. Pulse a couple times to break them up.
- Next add your cranberries and coconut sugar. Pulse on and off, scraping down the edges until it becomes a chunky consistency.
- Transfer to a glass container with an air tight lid, and refrigerate overnight. It's important to let the flavors marinate.
- Serve with fresh orange zest on top! Enjoy!
Frequently Asked Questions
It stays fresh for about 5 days! I haven't tested freezing it, but I'm sure it would freeze well. Leave in the refrigerator to defrost
Cranberry Sauce requires simmering the cranberries with orange juice and sugar. For this recipe, you use raw cranberries and orange.
I wouldn't recommend it because it may add too much liquid. If that's all you have, I would let them defrost on the counter first before adding them to the food processor.
I typically serve this dish on Thanksgiving! You can also serve it as a side dish with roasted chicken or any fall inspired meal.
How to store and serve leftovers
After you make your Cranberry Relish you'll want to let it chill overnight. (Or at least a few hours.) This allows all of the flavors to marinate together.
Store in an airtight glass container in the refrigerator. It will last about 5 days!
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After you make this Cranberry Relish Recipe, make sure to leave a comment & rate the recipe!
Recipe Card
Easy Cranberry Relish Recipe
Equipment
Ingredients
- 12 Ounces Cranberries About 4 cups.
- 1 Orange Cut into smaller pieces so it's easier to blend. Leave the peel on!
- ¾ Cup Coconut Sugar
Instructions
- Add your orange pieces into the food processor. Pulse a couple times to break them up.
- Next add your cranberries and coconut sugar. Pulse on and off, scraping down the edges until it becomes a chunky consistency.
- Transfer to a glass container with an air tight lid, and refrigerate overnight. It's important to let the flavors marinate.
- Serve with fresh orange zest on top! Enjoy!
Nutrition
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Cheryl
This is my favorite Thanksgiving and Christmas dish!! We make it (my Grannie, Mom, and now me) adding chopped green apples for color, and some crushed pineapple in it’s own juice which cuts down on the amount of sugar needed. A little honey Bear alongside the bowl can add a bit more sweetness for those who prefer it that way.
Mariah Mandile
Aw that makes me so happy to hear!! Thanks for sharing Cheryl. Have a great Christmas! (:
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