This Cranberry Relish Recipe is one of my favorite make-ahead holiday side dishes — and it couldn’t be simpler to make! As a mom of three teenage boys, I love classic, homemade recipes that are easy, healthy, and delicious. This one checks all the boxes.
It’s slightly sweet from the apple and maple syrup, perfectly tangy from the cranberries and lemon juice, and has just the right amount of crunch from chopped pecans. The flavors are bright and festive — perfect for Thanksgiving or Christmas. Best of all, it’s no-fuss and make-ahead friendly, which means one less thing to worry about during the holidays. I even love serving this cranberry relish as a light dessert or sweet side dish!
This was inspired by my Easy Holiday Slow Cooker Cranberry Sauce on this site, and pairs well with this Delicious Rustic Crockpot Mashed Potatoes.
Jump to:
- Why You’ll Love This Cranberry Relish Recipe
- Equipment Needed
- Ingredients and Why You’ll Love Each One
- How to Make Cranberry Relish
- Variations of Cranberry Relish
- Cranberry Relish vs. Cranberry Sauce
- Different Ways to Use Cranberry Relish
- Tips for Making the Best Cranberry Relish
- Why I Peel the Orange for This Cranberry Relish
- How to Store Cranberry Relish
- FAQs About Cranberry Relish
- Final Thoughts
- More Holiday Recipes
- Cooking With Lori Recipes
- Best Cranberry Relish Recipe
Why You’ll Love This Cranberry Relish Recipe
Here’s why this festive side dish will become a new holiday tradition:
- Made with just six simple ingredients.
- Uses healthy, whole foods—fresh fruit, nuts, and pure maple syrup.
- Can be made in minutes using a food processor for quick prep.
- Works as both a sweet side dish or dessert, depending on your menu.
- Can be made ahead and refrigerated—a huge time-saver during the busy holidays.
This cranberry orange relish is bright, fresh, and flavorful—everything a Thanksgiving or Christmas table needs!
Equipment Needed
Before you start, grab these tools for quick prep and easy cleanup:
- Food processor (electric) – for fast and even chopping.
- Sharp knife and cutting board – if you prefer to chop by hand.
- Measuring cup – to measure your sweetener and lemon juice.
Ingredients and Why You’ll Love Each One
- 1 cup pecans – Adds a nutty crunch and texture that balances the soft fruit. Substitute: Walnuts or almonds work well too.
- 12 oz bag of fresh cranberries – The star of the show! They add tang, color, and festive flavor. Substitute: Use frozen cranberries (thawed first) if fresh isn’t available.
- 1 medium red apple (Honeycrisp, Fuji, or Cosmic) – Brings natural sweetness and freshness. Substitute: Try pear or a green apple for a tart variation.
- 1 orange, peeled – Adds brightness and a touch of citrus to complement the cranberries. Substitute: Use a clementine or mandarin if needed.
- ½ cup maple syrup or sugar – Sweetens the fruit naturally and ties the flavors together. Substitute: Honey, agave, or coconut sugar work beautifully (Use less and then add more to taste).
- 1 T fresh lemon juice (apx ½ small lemon) – Enhances the tart flavor and keeps the colors vibrant. Substitute: Use bottled lemon juice in a pinch or try lime juice for a twist.
See recipe card for full directions.
How to Make Cranberry Relish
Step 1: Prep the ingredients: Using a food processor, chop each ingredient one at a time—starting with the pecans, cranberries, apple, and finally the orange. If you don’t have a food processor, a knife and cutting board will work (it’ll just take a bit more time). Add each chopped ingredient to a medium-sized bowl.
Step 2: Add sweetness: Pour in the maple syrup (or sugar) and lemon juice, then stir to combine all the flavors.
Step 3: Chill the relish: Let the mixture sit for at least 30 minutes, or refrigerate overnight for best flavor and texture.
Step 4: Serve and enjoy: Serve chilled alongside turkey, pork, or chicken—or even as a sweet dessert topping!
Variations of Cranberry Relish
- Add spices: Stir in a pinch of cinnamon or nutmeg for a warm holiday flavor.
- Make it tropical: Add a handful of shredded coconut or diced pineapple for a fun twist.
- Add extra crunch: Use chopped walnuts or slivered almonds instead of pecans.
Cranberry Relish vs. Cranberry Sauce
Although both are made with cranberries, the two are quite different! Cranberry relish is made with fresh, uncooked fruit that’s chopped finely for a crisp, tangy flavor and texture. It’s light, bright, and refreshing. Cranberry sauce, on the other hand, is cooked, thicker, and more jam-like. If you love a little texture and freshness on your plate, this cranberry relish recipe is the one for you!
Different Ways to Use Cranberry Relish
This delicious cranberry orange relish is so versatile—it’s not just for turkey! Try it:
- On roasted turkey, pork, or chicken for a fresh, tangy contrast.
- In leftover turkey sliders on rolls for a quick post-holiday lunch.
- Swirled into Greek yogurt or oatmeal for a healthy breakfast.
- As a topping for pancakes, waffles, or cheesecake for a festive twist.
Tips for Making the Best Cranberry Relish
- No food processor? You can chop everything by hand—it just takes a few extra minutes.
- Watch the texture: Process until it’s between chunky and smooth. I like mine slightly coarse so you can taste each ingredient.
- Taste as you go: Add more maple syrup or sugar if you prefer it sweeter.
- Let it sit overnight: The flavors deepen beautifully after a few hours in the refrigerator.
Why I Peel the Orange for This Cranberry Relish
Some cranberry relish recipes call for using the whole orange—peel and all—but I prefer to peel my orange first before adding it to the food processor. Many store-bought oranges have a thin coating of wax or other preservatives on their skin to help them look shiny and extend shelf life.
Because citrus peels can absorb more of these substances than most fruits, I like to play it safe and remove the peel before blending. This way, I still get all the bright, fresh orange flavor without any unwanted additives in my food. It’s a small step that keeps this cranberry relish recipe as clean, healthy, and wholesome as possible!
How to Store Cranberry Relish
After making your cranberry relish, store it in an airtight container in the refrigerator for up to 5 days.
It does not freeze well—the fruit will lose its texture and turn mushy once thawed.
However, if you do happen to freeze the leftovers, don’t toss them out! You can heat the frozen cranberry relish on the stovetop until warm and bubbly, which will transform it into a cranberry sauce instead. The texture will be softer, but the flavor will still be absolutely delicious.
FAQs About Cranberry Relish
Cranberry relish doesn’t freeze well since the fruit becomes soft and loses its crisp texture once thawed. However, if you do freeze leftovers, you can warm them on the stovetop from frozen to create a delicious cranberry sauce instead! The flavor stays wonderful—just expect a softer, saucier texture.
Honeycrisp, Fuji, or Cosmic apples are all great choices because they’re crisp and sweet.
You can use honey, agave nectar, or even coconut sugar for a different flavor.
Yes! It actually tastes best when made the day before so the flavors have time to blend.
Final Thoughts
This Cranberry Relish Recipe is the perfect balance of sweet, tart, and crunchy—and it’s one of those dishes that just feels like the holidays. It’s easy to make, bursting with flavor, and can be made ahead of time. Whether you serve it as a side dish or a light dessert, it’s sure to become a Thanksgiving and Christmas favorite in your home too.
More Holiday Recipes
- Slow Cooker Cranberry Sauce
- Crockpot Mashed Potatoes
- Easy Quiche
- Gluten Free Cornbread
- Air Fryer Baked Apple Cobbler
- Apple Crisp Cookies
- Best Hot Spinach Dip
- Healthy Hot Chocolate
- Healthy Sweet Potato Casserole
- Fall Hash
Cooking With Lori Recipes
Best Cranberry Relish Recipe
Equipment
- Electric Food Processor
Ingredients
- 1 C pecans
- 12 oz bag fresh cranberries
- 1 medium size red apple honey crisp, fuji, cosmic
- 1 orange peeled
- ½ C maple syrup or sugar can add more to taste
- 1 tablespoon fresh lemon juice apx ½ small lemon
Instructions
- Prep the ingredients: Using a food processor, chop each ingredient one at a time—starting with the pecans, cranberries, apple, and lastly the orange. If you don’t have a food processor, a knife and cutting board will work (it’ll just take a bit more time). Add each chopped ingredient to a medium-sized bowl.
- Add sweetness: Pour in the maple syrup (or sugar) and lemon juice, then stir to combine all the flavors.
- Chill the relish: Let the mixture sit for at least 30 minutes, or refrigerate overnight for best flavor and texture.
- Serve and enjoy: Serve chilled alongside turkey, pork, or chicken—or even as a sweet dessert topping!
Notes
- Add spices: Stir in a pinch of cinnamon or nutmeg for a warm holiday flavor.
- Make it tropical: Add a handful of shredded coconut or diced pineapple for a fun twist.
- Add extra crunch: Use chopped walnuts or slivered almonds instead of pecans.
