Cranberry Orange Relish

A chilled cranberry relish for Thanksgiving that balances rich savory dishes with sharp fruit acidity and orange aroma. The texture stays spoonable rather than fully smooth, with some berry bite.

By Julienne

Servings: 8

Ingredients

• 340 g fresh cranberries rinsed and picked over
• 1 fruit orange zested and juiced
• 100 g granulated sugar
• 1 g fine salt

Instructions

1. Finely chop the cranberries by hand or pulse them briefly in a food processor if available; you want a coarse relish, not a purée. Transfer the cranberries to a mixing bowl. The cranberries are uniformly chopped with some small pieces still visible.
2. Add the orange zest, orange juice, sugar, and salt. Stir until the sugar begins to dissolve and the mixture looks evenly moistened. No dry sugar remains at the bottom of the bowl.
3. Cover and refrigerate the relish for at least 15 minutes before serving, stirring once halfway through if you want a more even texture and distribution of juices. The relish is chilled and slightly glossy, with juices released from the fruit.