This sweet yet tart cranberry relish is a simple and delicious addition to any holiday menu. It is also simply the easiest Cranberry Relish recipe on the planet. No muss, no fuss.
Cranberry relish is most often eaten on Thanksgiving with turkey and all the trimmings but I enjoy cranberry sauce all year long with chicken and ham and other dishes. Cranberry Sauce is different than a fresh relish and is made by boiling cranberries with sugar and gelatin and then straining it until it’s smooth and allowing it to set overnight in the fridge. Both are tasty but this fresh relish may be my new favorite because of the sheer ease of preparation.
Do you have a favorite cranberry relish or sauce recipe? Tell us about it in the comments.
- One 12-ounce package fresh cranberries1 orange zested and juiced1/2 cup sugar
- Using a food processor, pulse the cranberries with the orange juice and zest. Transfer the cranberries to a small bowl and mix in 1/2 cup of sugar, stirring to mix. If needed, add more sugar to taste. Cover and refrigerate at least 1 day before serving.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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