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Best Make-Ahead Cranberry Orange Relish Recipe

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This make-ahead cranberry orange relish is bright, perfectly balanced between tart and sweet, and gets better after a day or two in the fridge. It’s the perfect bright, tangy pop for your Thanksgiving table.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 2 large oranges (about 1 pound total), preferably organic
  • ¾ cup (150 grams) granulated sugar
  • 2 tablespoons (30 ml) honey
  • 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
  • 1 small cinnamon stick
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

  1. Wash and dry the oranges thoroughly. Using a Microplane, zest both oranges, being careful to avoid the white pith. Set aside about 2 tablespoons of zest. Slice off the top and bottom of each orange, then cut away the peel and pith. Slice the oranges into ¼-inch rounds, then cut each round into quarters. Pick out any seeds.
  2. Place the orange pieces in a medium saucepan and add just enough water to cover them (about ½ cup). Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5 minutes, then drain the oranges in a fine-mesh strainer.
  3. Return the blanched orange pieces to the saucepan. Add the granulated sugar, honey, grated ginger, cinnamon stick, and a pinch of salt. Pour in ¼ cup of fresh water. Stir and bring to a gentle boil over medium heat. Let it bubble for 2 minutes, stirring occasionally, until the sugar dissolves completely.
  4. Add the cranberries to the pot (if using frozen, add straight from the freezer). Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to medium-low so it’s at a steady simmer. Cook for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the mixture is thick enough to coat the back of a spoon.
  6. Remove the saucepan from the heat. Fish out the cinnamon stick and discard it. Stir in the reserved orange zest and the vanilla extract (if using). Let the relish cool in the saucepan for 15 minutes.
  7. Transfer the relish to clean jars or containers. Let it cool completely at room temperature before sealing with lids. Once cool, refrigerate. The relish will continue to thicken as it chills.

Notes

This relish improves with time; make it up to 5 days ahead. For a smoother texture, pulse in a food processor after cooking. If too tart, stir in extra honey or maple syrup while warm. Double the batch for larger crowds.

Nutrition

Keywords: cranberry orange relish, make-ahead cranberry sauce, Thanksgiving cranberry relish, easy cranberry relish, holiday side dish

Find it online: https://emmastirs.com/best-make-ahead-cranberry-orange-relish-recipe/