Introduction

Fresh cranberry relish is a bright, tangy side dish that adds a refreshing twist to holiday meals. Made with fresh cranberries, orange, and crushed pineapple, it’s easy to prepare and perfect for make-ahead serving.

A top view of a white bowl filled with a chunky mix of bright red and pink crushed fruits, with small bits of orange and dark purple scattered throughout, creating a colorful, wet texture. A silver spoon with a detailed handle rests inside the bowl, partially submerged in the mixture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fresh cranberries
¾ cup granulated sugar
2 cups crushed pineapple
1 orange

Instructions

Step 1: Add 12 ounces of fresh cranberries to the bowl of a food processor and pulse until finely chopped. Transfer the chopped cranberries to a medium bowl and stir in ¾ cup of sugar. Set aside to allow the flavors to meld.
Step 2: Zest the orange using a cheese grater, avoiding the white pith. Peel the orange, removing as much of the white part as possible, then section it. Add the orange sections and juice, along with the zest, to the food processor and process until finely chopped. Stir this mixture into the cranberry and sugar bowl.
Step 3: Stir in 2 cups of crushed pineapple with its juice until well combined. Cover the relish and refrigerate overnight before serving to allow the flavors to develop fully.

Tips & Variations

For a smoother texture, process the pineapple as well before mixing in.
Add a pinch of cinnamon or a splash of vanilla extract for a seasonal twist.
If you prefer less sweetness, reduce the sugar slightly and taste before adding more.

Storage

Store the cranberry relish in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months; thaw in the refrigerator before serving. The flavors often improve after resting overnight.

How to Serve

The image shows a white bowl filled with a thick mix of whole and crushed bright red cranberries, creating a textured, chunky layer. On top, there is a sprinkle of finely grated yellow lemon zest, adding a pop of color that contrasts with the deep red of the cranberries. The bowl is placed on a white marbled surface, highlighting the vivid colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this relish?

Yes, frozen cranberries can be used. Thaw them completely and drain any excess liquid before processing to avoid a watery relish.

Is this relish served cold or warm?

This relish is best served cold or at room temperature, making it a refreshing accompaniment to rich or savory dishes.

Fresh Cranberry Relish Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

A vibrant and refreshing Fresh Cranberry Relish featuring finely chopped cranberries, sweet pineapple, and zesty orange for a perfect balance of tart and sweet flavors. Ideal for holiday meals or as a flavorful condiment.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes plus overnight chilling
Yield: Approximately 3 cups 1x
Category: Condiment
Method: Blending
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Fresh Cranberry Relish Ingredients

12 ounces fresh cranberries
¾ cup granulated sugar
2 cups crushed pineapple (with juice)
1 orange (zested and peeled)

Instructions

Chop Cranberries: Add 12 ounces of fresh cranberries to the bowl of a food processor and pulse until finely chopped. Transfer the chopped cranberries to a medium bowl.
Add Sugar: Stir ¾ cup granulated sugar into the chopped cranberries. Set this mixture aside to allow the sugar to begin dissolving into the cranberries.
Prepare Orange: Zest the orange using a cheese grater. Carefully cut away the skin and as much of the white pith beneath it as possible. Then, segment the orange and remove any seeds. Add the orange segments along with their juice and the collected zest to the food processor.
Chop Orange: Process the orange segments, juice, and zest in the food processor until finely chopped. Transfer this orange mixture to the bowl with the cranberries and sugar, stirring to combine thoroughly.
Add Pineapple: Stir in 2 cups of crushed pineapple along with its juice into the cranberry-orange mixture, mixing well to combine all flavors.
Refrigerate: Cover the relish and refrigerate overnight to allow the flavors to meld together for best taste. The relish can be stored refrigerated for up to 2 weeks or frozen in an airtight container for up to 3 months.

Notes

The relish tastes best after refrigerating overnight to enhance flavor blending.
Use fresh cranberries for the best texture and tartness.
Be sure to remove the white pith from the orange to avoid bitterness.
This relish is naturally gluten free and can be served with a variety of dishes including turkey, chicken, or as a spread.
For longer storage, freezing in an airtight container preserves freshness up to three months.

Keywords: fresh cranberry relish, holiday relish, cranberry sauce, pineapple cranberry relish, fresh cranberry sauce, easy cranberry relish