Description
This vintage fresh cranberry orange relish is a no-cook holiday classic. Made with fresh cranberries, a whole orange, and sugar, it’s tangy, sweet, and citrusy. It adds a refreshing pop of flavor and color to your festive meals.
Ingredients
Scale
- 12 oz (340 g) fresh cranberries (about 3 cups)
- 1 large seedless orange, washed and cut into chunks (skin included if thin-skinned, otherwise peel first)
- ¾ cup (150 g) granulated sugar (adjust to taste)
- Optional add-ins: ½ cup chopped walnuts or pecans for crunch, ½ cup diced apple for sweetness, ¼ tsp ground cinnamon for warmth
Instructions
- Prepare the ingredients: Rinse fresh cranberries under cold water and drain well. Wash and chop the large seedless orange into small chunks. Remove seeds if necessary.
- Process the mixture: Add the fresh cranberries and orange pieces into a food processor. Pulse until finely chopped but not pureed. Scrape down the sides as needed.
- Sweeten: Transfer mixture to a bowl and stir in granulated sugar. Taste and adjust—add more sugar if too tart for your vintage cranberry orange relish.
- Chill: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld for this homemade cranberry orange chutney.
- Serve: Stir the vintage cranberry orange relish before serving and transfer to a serving dish. Garnish with orange zest or chopped nuts if desired.
Notes
- Peel thick-skinned oranges to avoid bitterness in your fresh cranberry orange sauce.
- Don’t over-process the ingredients; the relish should remain chunky for a traditional texture.
- Flavors improve as the cranberry orange compote chills, so it’s best made 1–2 days in advance.
- Consider using honey or maple syrup instead of sugar for a natural sweetener in your cranberry orange preserve recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Condiment
- Method: No-Cook
- Cuisine: American, Holiday
Nutrition
- Serving Size: 2-3 tbsp