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Bright Tangy Cranberry Orange Relish: Easy 3-Ingredient Recipe

cranberry orange relish - featured image

This bright tangy cranberry orange relish is proof that you don’t need a dozen ingredients to make something unforgettable. Three simple things, treated with a little patience and attention, turn into a condiment that belongs on every holiday table and plenty of regular Tuesday dinners too.

Ingredients

Scale
  • 12 ounces (340 grams) fresh cranberries
  • 1 large navel orange (zest and juice)
  • ¾ cup (150 grams) granulated sugar
  • Pinch of salt (optional)

Instructions

  1. Wash the orange thoroughly under warm water. Pat it dry, then zest the entire orange using a microplane or fine grater. Set the zest aside. Cut the orange in half and juice it into a separate bowl (about ⅓ cup / 80 ml). Pick out any seeds.
  2. Add the fresh cranberries, orange juice, orange zest, and granulated sugar to a medium saucepan. Stir to combine. Add a pinch of salt if using.
  3. Place the saucepan over medium-high heat. Stir occasionally. After about 4-5 minutes, the cranberries will start to pop. Once the mixture reaches a gentle boil, reduce the heat to medium-low.
  4. Let the relish simmer for 8-10 minutes, stirring occasionally. Use the back of a wooden spoon to gently crush some of the cranberries against the side of the pan. The mixture should still look a little loose when you take it off the heat.
  5. Remove the saucepan from the heat. Let the relish cool in the pan for about 10 minutes, then transfer it to a mason jar or airtight container. Let it cool completely to room temperature (about 1-2 hours) before sealing and refrigerating.

Notes

The relish thickens significantly as it cools. If too thin after cooling, return to saucepan and simmer 3-4 minutes more. If too thick, stir in a tablespoon of orange juice or water. Make ahead 1-3 days for best flavor.

Nutrition

Keywords: cranberry orange relish, easy cranberry sauce, 3-ingredient relish, holiday side dish, Thanksgiving cranberry relish