Easiest Homemade Cranberry Orange Relish
… and when I say easiest, I really mean it. There are cranberry relish recipes with a splash of liquor and a dash of this and that. But what I’ve found over the years is that the more you add to it, the less my guests enjoy it. My cranberry relish recipe is simple, easy and adds a bright tart, sweet note to every Thanksgiving dinner dish.
I’m one of those people who likes to let all the sides overlap on the plate and let the gravy puddle between all the nooks and crannies. Then each bite gets a little swirl in relish — which means I’m not looking for walnuts or dried fruit or any other over the top flavor additions.
Meal Prep Tip: This cranberry relish recipe can be made up to three days in advance, and is also easy to freeze! Make it a week ahead, and let it sit on the counter to thaw while you prepare your turkey and sides.
4-Ingredient Cranberry Relish Recipe
Because this recipe is just 4 ingredients, it tops my list for simplicity and ease. My Cranberry Orange Relish lets the cranberries shine, with a hint of orange juice to balance out the slight bitterness of the berry and compliment its natural flavor, and a small amount of maple syrup to add in that bit of sweetness your guests are craving around the Thanksgiving table.
Isn’t it pretty? And sidenote: there are 121 grams of refined sugar in one can of processed cranberry sauce and only 74 grams of natural sugar in this entire recipe. So if you’re feeling the urge to go for the can because it’s easy, in 10 minutes you can make delicious, healthier cranberry sauce with a fraction of the sugar.
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Homemade Cranberry Orange Relish Recipe
This one is a Thanksgiving keeper, so pin it, print it, or bookmark it because I promise you’ll come looking for it next year!
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Orange Cranberry Relish
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Classic, lower sugar cranberry orange relish to accompany your Thanksgiving feast
- 16 ounces fresh cranberries
- 2 oranges, juiced or half cup orange juice
- 1/3 cup maple syrup
- 1/2 teaspoon black pepper
- Place ingredients in a two quart stockpot.
- Bring to boil, reduce to simmer and stir.
- Cook ten minutes, until cranberries burst and liquid starts to thicken.
- Remove from heat, transfer to bowl and chill until ready to serve.
Make this simple recipe one to two days ahead for the flavors to nicely blend.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Serving Size: 1/4 cup
- Calories: 73
- Sugar: 11.2g
- Sodium: 1mg
- Fat: .1g
- Saturated Fat: 0
- Unsaturated Fat: .1g
- Trans Fat: 0
- Carbohydrates: 15.7g
- Fiber: 2.1g
- Protein: .1g
- Cholesterol: 0