Cranberry Relish

4.7
(9)
8 Reviews

This super-simple, uncooked cranberry-orange relish is perfect for making ahead.

By
Anthony Bourdain
Anthony Bourdain
Anthony Bourdain was a prolific chef, author, and television personality who shared world cultures, customs, and cuisines through his numerous travel series and various books.
Food & Wine's Editorial Guidelines
Updated on October 27, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
5 mins
Total Time:
15 mins
Yield:
4 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 large navel orange, scrubbed and cut into 1-inch pieces

  • 12 ounces fresh cranberries (3 1/4 cups)

  • 1 cup sugar

Directions

  1. In a food processor, pulse the orange with the cranberries until very finely chopped. Scrape the mixture into a medium bowl and stir in the sugar. Cover and refrigerate. Serve chilled or at room temperature.

    Cranberry Relish
    Another side dish whose placement on this list suffers because of its reputation, cranberry sauce gets a bad rap because so much of it is basically canned Jell-O. And slices of canned Jell-O are not exactly the sort of food that gets a place of honor at the Thanksgiving table. But if you are one of the lucky few who has had the real stuff, then you know that it can provide a little bit of tart, red magic to what can, if you aren't careful, become an overly beige meal. Bobby Fisher

Make Ahead

The relish can be refrigerated for 1 week.

Originally appeared: November 2016

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