Cranberry-Orange Relish

Reader Contribution by Renee Pottle
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One of the best things about November? Cranberries. Yes, the summer stone fruits are gone for another year and delicate strawberries are resting up for a springtime show, but late autumn brings us tart and tangy cranberries.

Cranberries and their Scandinavian cousins, lingonberries, are too mouth-puckering for most of us to eat out of hand. But temper that tartness with a little sugar and cranberries become the star of the holiday show. If you don’t count turkey!

Homemade cranberry sauce is so easy I often wonder why I ever purchased it in cans. And dried cranberries are a wonderful addition to homemade Swiss Muesli, Pumpkin Cranberry Scones and Fruitcake. But one of my favorite fall-winter recipes is Cranberry Orange Relish.

Cranberry orange relish adds something special to the Thanksgiving table. But this relish isn’t just for the holidays. Try it all winter long with pork chops, pot roast, baked chicken, a baked bean meal, or served alongside a one-dish casserole.

Cranberry-Orange Relish Recipe


• 4 cups fresh or frozen cranberries (about 1½ bags)
• 1 large navel orange
• 1/2 cup water
• 1/2 – 1 cup sugar


1. Wash orange. Cut unpeeled orange into 6-8 pieces, removing seeds.

2. Place the cranberries in a food processor. Process until evenly chopped. Spoon into a large saucepan.

3. Place the orange pieces in a food processor. Process until evenly chopped. Add to the cranberries.

4. Add water and sugar; less sugar if you like a tart relish, more if you prefer it sweeter.

5. Simmer over medium heat until cranberries are hot and soft, 5-10 minutes.

6. Cranberry Orange Relish may be frozen or kept in the refrigerator for up to a month.

Sadly cranberries are only available for a short time. So now is the time to purchase several bags. Toss them in the freezer to use all winter long.

Renee Pottle is an author and Family and Consumer Scientist. She writes about canning, baking, and real food at Seed to Pantry.

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