This Cranberry Relish recipe might be the easiest side dish you’ll ever make. Its refreshing flavor pairs perfectly with all of your Thanksgiving favorites!  

cranberry relish in a bowl near mashed potatoes.cranberry relish in a bowl near mashed potatoes.

While cranberry sauce is already pretty easy to make, it does require some time on the stovetop. Change things up this year by making this fresh cranberry relish!

It’s made with fresh cranberries, and there’s no cooking involved. It tastes so good that this dish will quickly become a regular among your favorite Thanksgiving side dishes. 

Ingredients You’ll Need

This cranberry relish recipe starts with a bag of fresh cranberries. You’ll also need a whole orange (with no seeds), an apple, maple syrup, and a pinch of cloves. 

Pecans or walnuts are added for crunch, but you can omit these if you need a nut-free recipe.

If you’d rather use brown sugar, honey, or another sweetener, this recipe is easy to experiment with. Start with half the amount of sweetener, then add more to taste. 

a bowl of cranberries, pecans, maple syrup, apple, orange, and cloves labeled on a white surface.a bowl of cranberries, pecans, maple syrup, apple, orange, and cloves labeled on a white surface.

How to Make Cranberry Relish

Start by preparing the navel orange. It may sound surprising, but you won’t be removing the orange rind for this recipe. The orange zest adds tons of flavor! 

Detoxinista Tip

If you’re nervous about adding the whole orange, you can zest it and remove the peel. But adding the whole orange is easier and the relish turns out delicious this way.

I cut off the orange’s ends (you can see what I sliced off below) before slicing, but traditional relish recipes don’t always do this. Traditional versions are also made with a grinder, which I don’t own.

So, we are improvising!

apples and oranges sliced and added to food processor with cranberries.apples and oranges sliced and added to food processor with cranberries.

Next, remove the core and seeds from the apple. You don’t need to dice the apple; just a few chunks will do. 

Rinse the cranberries and remove any berries that look soft or mushy. Add them to the bowl of a food processor fitted with an S-blade, along with the orange and apple slices. Season with the cloves and maple syrup, then secure the lid. 

Pulse the mixture several times until the the fruits are broken down into very small pieces. Be careful not to over-process, or you’ll end up with mush. With that being said, you are in control of the final texture.

If you want it to have a runnier texture, keep processing!

pecans added to cranberry relish and processed until slightly chunky.pecans added to cranberry relish and processed until slightly chunky.

Give the relish a stir, then add in the pecans and secure the lid one more time. Pulse again, until the nuts have broken down and are evenly distributed throughout the relish. 

Transfer this cranberry orange relish and any extra juices to an airtight container and store it in the refrigerator until you’re ready to serve.

You can prepare this up to 5 days in advance if necessary. The flavor pairs well with your favorite holiday sides, like roasted turkey, ham, stuffing, and sweet potatoes. 

cranberry relish topped with orange zest and served with a spoon.cranberry relish topped with orange zest and served with a spoon.

Looking for more cranberry recipes? Try my Easy Cranberry Sauce, Leftover Cranberry Sauce Crumble Bars, or Cranberry Vinaigrette. 



  • 1 medium navel orange
  • 1 medium apple
  • 12 ounces fresh cranberries
  • ½ cup maple syrup
  • â…› teaspoon ground cloves
  • ½ cup pecans or walnuts (optional; for crunch)

  • Slice the top and bottom from the orange, then cut into 8 wedges. Do not remove the peel. (See photos for reference.) Remove the core and seeds from the apple, then cut it into chunks.

  • Add the fresh cranberries, apple chunks, orange wedges, maple syrup, and ground cloves to the bowl of a 12-cup food processor fitted with an S-blade. Secure the lid and pulse several times until the fruit is chopped into small pieces. You are in charge; leave the texture as chunky or smooth as you prefer!

  • For added crunch, remove the lid and add the pecans or walnuts. Secure the lid again and pulse until the nuts have broken down into small pieces. Taste the relish and adjust any seasoning as needed. You can add extra spices, like cinnamon or fresh ginger, if you like.

  • Transfer the mixture to an airtight container and store it in the fridge for at least 1 hour to chill. The flavor will become even better as it marinates. Cranberry relish can be prepared up to 5 days in advance and stored in the fridge, so feel free to make this ahead of time for a holiday meal. Stir well before serving again.

Nutrition information is for roughly 1/4 cup of relish, assuming you get 2 cups total from this recipe. (You may get more, depending on the size of your fruit.) This information is automatically calculated and is just an estimate, not a guarantee.
Sweetness Note: This recipe is easy to modify since you can taste it as you go. If you want to use a different sweetener or less sweetener, start with a smaller amount and add more to taste. You can use white sugar, brown sugar, honey, or a sugar substitute. The amount will vary based on your taste buds.

Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 113mg | Fiber: 3g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 0.3mg

If you try this Cranberry Relish recipe, please leave a comment and star rating below. I’d love to hear what you think!

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