Description
Cranberry Orange Relish is a light, bright, and flavorful side dish that complements heavy holiday meals with its vibrant color and taste. Combining tart cranberries, sweet and tangy orange, crisp Granny Smith apple, and a hint of lime, this easy no-cook relish adds a refreshing zest to any festive table.
Ingredients
Fruits
- 1 large orange, unpeeled (~2 cups with rind ON)
- ½ Granny Smith apple, cored and sliced (~1 cup)
- 12 ounces fresh cranberries, rinsed (about 3 cups)
Other Ingredients
- ½ cup granulated white sugar
- ¼ cup dark brown sugar
- 1 teaspoon lime zest (~ ½ a lime)
Instructions
- Prepare the Orange: Use a knife to cut the unpeeled large orange into 8 even pieces, keeping the peel on. This adds aromatic oils and bright flavor to the relish.
- Start Chopping: Place the orange pieces and sliced Granny Smith apple into a food processor or blender. Pulse 4 to 5 times to begin chopping the fruit evenly without pureeing.
- Add Remaining Ingredients: Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor with the chopped orange and apple.
- Pulse to Combine: Pulse the mixture about 8 to 10 times until evenly chopped with a coarse texture. Avoid over-processing to prevent pureeing; the relish should have noticeable bits of fruit.
- Chill to Meld Flavors: Scoop the relish into a large dish or bowl that can hold about 4 cups. Cover and refrigerate for at least 1 hour to overnight to allow the flavors to meld and intensify.
- Serve Cold: The relish is best enjoyed cold as a vibrant, tangy side that pairs beautifully with holiday meals.
Notes
- Make the relish a few days in advance and keep refrigerated in an airtight container for up to three days.
- Relish can be frozen for 2-3 months, though thawed relish may have a slightly watery consistency.
- Use a food processor or blender to chop fruit; avoid over-processing to keep texture.
- Keep the orange peel on to add natural oils and brightness to the flavor.
