Cranberry Orange Relish (No Cook, Fresh)
There’s something incredibly refreshing about a bright, tangy relish that comes together in minutes and packs a punch of flavor. This Cranberry Orange Relish (No Cook, Fresh) is exactly that—a vibrant, zesty, and crunchy condiment that complements everything from roasted meats to simple sandwiches. Made with fresh cranberries, a whole orange (yes, with peel!), a touch of sweetness, crunchy walnuts, and warming cinnamon, this relish is as simple as it is delicious. No cooking required means it’s perfect for busy holiday prep or anytime you want a fresh burst of flavor without turning on the stove.
Why I Love This Recipe
This Cranberry Orange Relish (No Cook, Fresh) is one of those recipes that feels like a little celebration in your mouth. The fresh cranberries add a tart zing, while the orange peel brings a subtle bitterness that balances the sweetness from the sugar. Toss in the walnuts for delightful crunch, and the cinnamon for warmth, and you have a side dish that’s both simple and sophisticated. It’s incredibly versatile—perfect for dressing up your Thanksgiving table or adding a fresh twist to sandwiches and salads year-round. Plus, being no-cook means it’s fast, easy, and preserves all the brightness of the fresh ingredients. I also love how customizable it is; you can adjust the sugar or nuts to suit your taste.
Ingredient Breakdown
- 2 cups fresh cranberries: The star of the show, these berries add tartness and vibrant color. Fresh cranberries are preferred for their firm texture and bright flavor.
- 1 large orange, quartered (with peel): Including the peel adds a lovely bitter note and extra citrus aroma. Make sure to remove any seeds before blending.
- 1/2 cup granulated sugar: Balances the tartness of the cranberries and orange peel. You can adjust this depending on how sweet you want your relish.
- 1/2 cup walnuts, chopped: These add crunch and a nutty flavor that complements the fruit beautifully.
- 1/4 teaspoon ground cinnamon: Just a hint of warmth to round out the flavors without overpowering the fresh ingredients.
Equipment & Tools
- Food processor or blender: Essential for pulsing the cranberries and orange into a chunky, relish-like texture.
- Measuring cups and spoons: For accuracy in sugar, walnuts, and cinnamon.
- Mixing bowl: To combine everything evenly after pulsing.
- Spatula: To scrape down the sides of the food processor and mix the relish.
- Storage container: An airtight container for storing the relish in the fridge.
Cranberry Orange Relish (No Cook, Fresh) — Do This Next
Step 1: Prepare the Ingredients
Rinse the fresh cranberries thoroughly and pat them dry. Quarter the orange, making sure to include the peel, and remove any seeds. Chop the walnuts into small pieces if they aren’t pre-chopped.
Step 2: Pulse the Cranberries and Orange
Add the cranberries and orange quarters to your food processor. Pulse several times until the mixture is coarsely chopped but not pureed. You want the relish to have some texture, so stop before it becomes a smooth paste.
Step 3: Add Sugar, Walnuts, and Cinnamon
Transfer the chopped fruit to a mixing bowl. Stir in the granulated sugar, chopped walnuts, and ground cinnamon. Mix well to combine, ensuring the sugar begins to dissolve slightly and the nuts are evenly distributed.
Step 4: Taste and Adjust
Taste your relish and adjust the sugar or cinnamon to your liking. If you prefer a sweeter relish, add a bit more sugar; for more warmth, sprinkle a little extra cinnamon.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or transfer the relish to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the sugar to dissolve completely. Serve chilled alongside your favorite dishes.
If You’re Out Of…
- Fresh cranberries: Frozen cranberries can be used—just thaw and drain any excess liquid before pulsing.
- Walnuts: Substitute with pecans, almonds, or even toasted pumpkin seeds for a different but equally delicious crunch.
- Granulated sugar: Use coconut sugar, maple syrup, or honey for a natural sweetener alternative.
- Orange: Meyer lemons or a combination of lemon and grapefruit can offer a unique citrus twist.
Pitfalls & How to Prevent Them
- Over-pureeing the mixture: To keep the relish’s texture vibrant and chunky, pulse the cranberries and orange just enough to chop, rather than blending into a smooth sauce.
- Too tart or too sweet: Taste as you go when adding sugar—add gradually to suit your preference.
- Orange seeds: Removing all seeds before pulsing prevents bitterness.
- Walnut texture: Chop walnuts finely but avoid pulverizing them completely to retain crunch.
How to Store & Reheat
This cranberry orange relish keeps wonderfully in the refrigerator for up to 1 week when stored in an airtight container. Because it’s a fresh, no-cook recipe, reheating isn’t necessary or recommended. Serve it chilled or at room temperature for the best flavor and texture. Before serving after storage, give it a good stir to redistribute any juices that may have settled.
Top Questions & Answers
Can I make this relish ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just store it tightly covered in the fridge and stir before serving.
Is it possible to make this recipe vegan?
This recipe is naturally vegan as it contains only fruit, nuts, sugar, and spices. Just be sure to use a sugar that’s processed without bone char if that’s a concern.
Can I use dried cranberries instead of fresh?
Using dried cranberries isn’t recommended because they lack the juicy, tart punch fresh cranberries provide. If using dried, you’d need to rehydrate them and adjust the sugar accordingly, but the flavor and texture won’t be the same.
What dishes pair well with this relish?
This relish is incredibly versatile. It pairs beautifully with roasted turkey, chicken, or pork. It also shines atop creamy cheeses or alongside simple sandwiches. For a creative twist, try it with Cranberry Meatballs Turkey or as a topping for Cranberry Brie Bites for appetizers.
Desserts to Finish
- Cranberry Brie Bites – A savory-sweet bite that pairs perfectly with this fresh relish.
- Classic Pumpkin Pie – The warm spices complement the tang of the cranberry orange relish.
- Apple Crisp – The fresh fruit flavors of the relish balance the sweetness of baked apples.
- Pecan Pie Bars – Nutty and sweet, they contrast nicely with the tart relish.
The Last Word
This Cranberry Orange Relish (No Cook, Fresh) is a shining example of how simple ingredients can come together to create something truly special. It’s bright, fresh, and packed with texture, making it a fantastic addition to your culinary repertoire. Whether you’re looking to elevate your holiday spread or add a unique side to your weeknight meals, this relish is a winner. The no-cook method keeps preparation quick and easy, allowing you to enjoy the natural brightness of the fruit and the satisfying crunch of walnuts. Plus, it ties beautifully into many dishes, bringing a vibrant, fresh element that can brighten up any plate. Give it a try and watch it become a staple in your kitchen!
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Cranberry Orange Relish (No Cook, Fresh)
Ingredients
Equipment
Method
- Rinse the fresh cranberries thoroughly and pat them dry. Quarter the orange, including the peel, and remove any seeds. Chop the walnuts into small pieces if they aren’t pre-chopped.
- Add the cranberries and orange quarters to your food processor. Pulse several times until the mixture is coarsely chopped but not pureed, keeping some texture.
- Transfer the chopped fruit to a mixing bowl. Stir in the granulated sugar, chopped walnuts, and ground cinnamon. Mix well to combine.
- Taste your relish and adjust the sugar or cinnamon to your liking, adding more for sweetness or warmth if desired.
- Cover the bowl or transfer the relish to an airtight container. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Notes
- Use frozen cranberries thawed and drained if fresh are unavailable.
- Substitute walnuts with pecans, almonds, or toasted pumpkin seeds for different crunch.
- Adjust sugar to taste or use natural sweeteners like maple syrup or honey.
- Keep pulsing short to maintain a chunky texture, avoiding over-pureeing.
- Store in an airtight container in the fridge for up to 1 week; stir before serving.
