The Huckleberry Home – Cranberry Orange Relish

by Elizabeth Dengler

This is a super easy and yummy dish to make as an accompaniment to your Thanksgiving feast, or to bring to a Friendsgiving, or Thanksgiving potluck. It’s only 4 ingredients and you can make it 2 days ahead!!!

Cranberry orange relish is my dad’s favorite. He’s from Pennsylvania, where this dish is said to have originated. Growing up it was always on our table at Thanksgiving. A few years back my parents came up to Spokane for Thanksgiving and I made a big bowl of cranberry orange relish, which also happens to be a favorite of my husband’s. The day after Thanksgiving I pulled out all the leftovers and we’re passing them around making our plates up and assembling our turkey sandwiches. My husband loves putting the cranberry orange relish on his turkey sandwich. But my dad takes a spoon, grabs the bowl of cranberry orange relish and volunteers to finish it off. My husband’s jaw dropped as my dad proceeded to eat all the relish right out of the serving bowl. Yep, it’s just that good! 

Tools: food processor, spatula, sauce pan, measuring cups, medium glass bowl

Ingredients:16 oz fresh cranberries1 large orange, washed3/4 C sugar3/4 C orange juice, not from concentrate and no pulp

Prep: In your saucepan, over medium heat mix your orange juice and sugar. Heat and stir until sugar is completely dissolved. Do not boil. Remove from heat and allow to cool.

Process: In your food processor fitted with the chopping blade and the shred disk, you are going to put the entire orange, peel and all through the shredder. Yes, shred the entire orange. Remove the shredder blade and add your cranberries to the chopped orange. Chop until your cranberries look about the size of pickle relish. Scrape the mixture into your glass bowl. 

Cranberry Orange Relish

Assemble: Pour the cooled orange juice syrup over your chopped cranberries and orange. Stir until combined. Cover the bowl and refrigerate. It tastes better if you let it set for at least 24 hours. 

Serve:When you’re ready to serve, give it a stir and garnish it when some curlycue orange rinds and a few whole cranberries or even try a spring of fresh rosemary for a little greenery and some cinnamon sticks. This is a refreshing dish that cuts through all the salt and carbs of traditional Thanksgiving dinner and goes very well on a leftover turkey sandwich.

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