This seasonal Orange Cranberry Walnut Relish is the perfect combination of tart cranberries, citrusy orange, and crunchy walnuts for a no cook alternative to traditional cranberry sauce. It is the ideal condiment for your holiday table as it will complement the flavors of your roast turkey or Christmas ham well.
Or if you’re feeling reminiscent of your holiday meal or Thanksgiving turkey you can serve this cranberry walnut relish with any of your favorite dishes to add a punch of fresh flavor.
Why It's Yummy
- Balanced flavor. The fresh cranberry relish is the perfect balance of sweet and tart flavors.
- Versatile. Pairs well with your Thanksgiving dinner or any meal you want to add a touch of holiday flair to.
- Easy recipe. No cooking, measuring, or much prep is involved in preparing this relish.
- Make ahead option. With the craziness of the holidays, we all love the option to get things off our Thanksgiving table to-do list.
- 3 Ingredients. It doesn’t get much more simple than this.
- Colorful. This no cook cranberry relish recipe will add a splash of color to your Thanksgiving plate.
- Change of pace. Serve this relish instead of your homemade cranberry sauce for something a little something different.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Cranberries - use fresh cranberries to make this cranberry relish.
- Orange- you’ll need a fresh orange, seeds removed and end trimmed off, orange peel included to add a touch of orange flavor.
- Sugar - white granulated sugar sweetens up the relish but you can also use brown sugar to offset some of the tartness of the cranberries. Or if you prefer, you can use maple syrup though your relish will be more liquidy.
- Garnishes - fresh cranberries, orange zest, orange slices, rosemary, and toasted nuts (I used walnuts) for garnish optional.
How To Prepare Orange Cranberry Relish
Prep the orange. Add the orange to the food processor and pulse until finely chopped. Transfer the oranges to a bowl.
Prep the cranberries. Place the cranberries in a food processor and pulse until coarsely chopped. Add to oranges.
Mix in the other ingredients. Add the sugar and nuts to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days.
Serve straight from the fridge or at room temperature. Garnish the cranberry relish with extra cranberries, fresh rosemary, orange zest, orange slices, and nuts if desired.
📋 Flavor Profile: This homemade cranberry relish with walnuts is a combination of sweet and tart with a slightly chunky texture.
Tips To Make The Best Cranberry Relish
- Instead of using an orange, use an apple or crushed pineapple, or try a lemon if you like the taste of citrus flavors.
- Stir in some cinnamon, nutmeg, or other seasonal flavors.
- Grab a bag of cranberries during cranberry season and stash them in the freezer to use year-round. Raw cranberries will last up to 6 months in the freezer.
- Add some chopped fresh ginger which complements the cranberry and orange flavors well.
- Play around with the amount of sugar to your liking. You can also balance the level of sweetness by adding more orange zest or orange juice for a tangier flavor.
Freezing And Storing Instructions
- To store: Leftover relish can be stored in an airtight container in the fridge for up to 3-4 days.
- To freeze: Freeze leftovers for up to 3 months. Thaw in the fridge overnight before enjoying again.
More Cranberry Recipes
- Cranberry Sauce With Mandarin Oranges
- Millionaire Cranberry Salad Recipe
- Cranberry Orange Mini Loaves
- Almond Cranberry Tart
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No Cook Orange Cranberry Walnut Relish
- 12 ounces fresh cranberries
- ½ of large orange (seeds removed and end trimmed off, unpeeled)
- ⅓ cup granulated sugar
- fresh cranberries and orange zest for garnish optional
- 2-3 tablespoons toasted nuts (I used walnuts, mixed in or as a garnish)
- fresh rosemary or thyme for garnish
- Orange zest for garnish
- Prep the orange. Add a whole orange to the food processor and pulse until finely chopped. Add the orange to a bowl.
- Prep the cranberries. Place the cranberries in a food processor and pulse until coarsely chopped. Combine with oranges.
- Mix in the other ingredients. Add the sugar and nuts to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days.
- Serve straight from the fridge or at room temperature. Garnish the cranberry relish with extra cranberries, fresh rosemary, orange zest, orange slices, and nuts if desired.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cranberry relish is usually made with uncooked cranberries along with sugar and other fruit. In this recipe, I've added a navel orange but other citrus fruit may work as well.
Cranberry sauce is cooked while cranberry relish is raw.
Cranberry relish is not just for holiday dishes! Here are a few other ways to add this uncooked cranberry sauce to your meals:
Add a dollop on top of a bowl of vanilla ice cream.
Stir some into your favorite yogurt and make a yogurt bowl.
Use a combination of this raw cranberry relish and cream cheese for crackers or pita. They’d make a great appetizer.
Dress up your turkey sandwiches, whether you are using leftover holiday turkey or deli turkey.