Cranberry Orange Relish

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This delicious Cranberry Orange Relish will taste amazing on the side of all of your Thanksgiving and Christmas plates, or as a topping for a yummy leftover sandwich.

Cranberry Orange Relish

Cranberry-Orange Relish

Cranberry sauce is commonly eaten during Thanksgiving and Christmas, which is why I already have Cranberry Apple Sauce and Cranberry Ground Cherry Sauce, but cranberry orange relish is a little less common. A key difference between cranberry sauce and cranberry relish is that the sauce is cooked, and the relish is made with raw ingredients.

I used persimmons in this Cranberry Orange Relish because they are in seasonal abundance in the Southeast US. If you do not have easy access to persimmons or prefer to use another fruit, apples are the perfect substitute. You can also use pineapples for a stronger flavor, or even add jalapeño for a kick of heat. I added ginger for this reason.

 

In this cranberry relish, I used the Fuyu variety of persimmons, which is hard, even almost crunchy, and lightly sweet. It has no tannins, so it will not make your mouth chalky like how the American and Hachiya varieties can. More information on this variety can be found here.

My best results to get a finely minced but not pureéd relish is to use a food processor, like this one.

The ingredients are:

  • Fresh cranberries
  • A whole unpeeled orange
  • Persimmon
  • Lemon juice
  • Sugar
  • Ginger

How To Make Cranberry Relish?

  1. Process cranberries, persimmons, and orange until in very fine pieces.
  2. Place in a bowl and add lemon juice, ginger, and sugar, and mix well.
  3. Place in the fridge for at least 4 hours, preferably overnight, to allow flavors to fully marinate.

Can You Freeze Raw Cranberry Relish?

Unlike cranberry sauce, which can freeze beautifully, I would not recommend freezing this cranberry orange relish. When defrosting, the fruits will release water, and make the cranberry relish very watery.

Other Cranberry Recipes Here:

Vegan Cranberry Fluff

Cranberry Orange Bread

Cranberry Oatmeal Sandwich Cookies

Categories

Categories: ,
Course:

Nutrition

Energy:
57 kcal / 238 kJ
Fat:
0 g
Protein:
0 g
Carbs:
15 g
Per serving

Cooking Time

Preparation:
10 min
Ready in:
10 min
For:
16 servings

Ingredients

Instructions

  1. Process cranberries, persimmons, and orange until in very fine pieces.
  2. Place in a bowl and add lemon juice, ginger, and sugar, and mix well.
  3. Place in the fridge for at least 4 hours, preferably overnight, to allow flavors to fully marinate.

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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