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Uncooked Cranberry Orange Relish

November 18, 2011 by Laura 13 Comments

Although it seems odd to eat raw cranberries, chopped into this uncooked cranberry-orange relish, they are delicious. The tartness of the cranberries is balanced by the sugar and the citrus flavors (of cranberries and oranges) meld perfectly after the relish rests for just a short period. 

If you have never had this relish, suspend whatever prejudices you might have against uncooked cranberries and try it. While the taste is intense, if you like citrus fruits, I think you’ll find the flavor enticing. 

Making the relish is incredibly simple – all you do is chop the cranberries together with orange zest and hunks of the fruit. You will need a food processor (there simply is no other way to chop the fruit), but the whole process takes only a few minutes and the result is quite tasty.

Uncooked cranberry-orange relish on a spoon. Delicious plain or with a whole variety of meats, cheeses or even cakes.

The relish has just 3 ingredients – cranberries, sugar and a navel orange, so the taste is heavily dependent on using a flavorful and juicy navel orange. If you open one up to use in this relish and it isn’t juicy and deep orange, consider putting it aside for a different purpose and finding a better one. 

Along with plain cranberry sauce and cooked cranberry apple sauce, this relish has been a staple at our Thanksgiving dinners for years. I eat the leftovers in sandwiches and with yogurt. Sometimes, I even put it on top of brie or camembert cheese spread on a piece of baguette or a cracker. It is also delicious with vanilla ice cream or with a sweet, pound cake-type coffee cake. 

Print Recipe
Uncooked Cranberry-Orange Relish Yum
A simple, 3 ingredient uncooked relish that will amp up your Thanksgiving condiments.
uncooked cranberry-orange relish
Prep Time 5 minutes
Servings
Ingredients
  • 1 bag cranberries (12 ounces)
  • 1 navel orange
  • 1/2 - 3/4 cup white sugar
Prep Time 5 minutes
Servings
Ingredients
  • 1 bag cranberries (12 ounces)
  • 1 navel orange
  • 1/2 - 3/4 cup white sugar
uncooked cranberry-orange relish
Instructions
  1. Rinse and drain the cranberries.
  2. Grate the orange peel (the zest) taking care not to grate the white part below the skin. Discard the white part (called the “pith”) and break the orange into sections.
  3. Put the orange zest, orange sections, cranberries and sugar in a food processor and pulse them until the mixture is chunky, but without large pieces of either orange or cranberry.
  4. Refrigerate the mixture for at least 2 hours before serving.
Share this Recipe
uncooked cranberry-orange relish

Filed Under: Archives, Sauces & Condiments Tagged With: condiment, cranberry, orange, relish

Comments

  1. Patty says

    November 9, 2018 at 12:09 pm

    Ive made a recipe similar awhile back but cant find it with the uncooked cranberries and only the zest of the orange and fresh pineapple that was great too. I wish i could find it!

    Reply
    • Laura says

      November 23, 2018 at 11:16 am

      Sounds wonderful – using pineapple is probably a good way to minimize or eliminate the added sugar.

      Reply
  2. Patricia. Fleming says

    November 16, 2018 at 6:58 am

    Minus the sugar and add crushed pineapple?

    Reply
    • Laura says

      November 23, 2018 at 11:13 am

      Sure, why not? I’ll have to try it that way.

      Reply
  3. Jeri Reno says

    December 17, 2018 at 12:33 pm

    You can mix a small amount with whipped cream or whipped topping to put on anything or you can use it plain on toast,um um good

    Reply
  4. Colette illies says

    November 21, 2019 at 12:50 pm

    Cranberry relish with pineapple and apples

    1cup chopped cranberries
    1 orange chopped with peel
    1 cup chopped apples
    1/4 cup crushed pineapple
    1 sugar or less

    This also freezes welll

    This was my mother’s recipe
    It also freezes well

    Reply
    • Laura says

      November 21, 2019 at 10:40 pm

      What a great recipe – I’ll have to try it. What is “1 sugar or less”? Does that mean 1 cup sugar or less? Thanks

      Reply
  5. Jane says

    November 23, 2020 at 12:01 pm

    Great with honey instead of sugar. Love to add pineapple to mine and orange zest (adaptation from my moms recipe). Wild frozen blueberries would be beneficial
    And tasty also.

    Reply
    • Laura says

      November 25, 2020 at 11:59 am

      Jane, Thanks for the ideas – just made my batch for this year. Some people use a bit less honey than sugar – did you adjust the amount of honey? Love the pineapple addition. (My version uses orange zest too.) I can’t find wild blueberries around here – in the city – this time of year, but if I could, I would surely add them too.

      Reply
  6. Lynn says

    November 25, 2021 at 12:10 pm

    My diabetic mother and I absolutely LOVE this at Thanksgiving and Christmas. I use a little sugar and honey. I also add a little fresh grated ginger. DELICIOUS!!!

    Reply
    • Laura says

      November 30, 2021 at 1:26 pm

      Glad you like it. I’m a huge ginger fan, so next time I’m going to add fresh (grated) ginger – you’ve given me new ginger inspiration. Thanks.

      Reply

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