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GET IT NOWMy Cranberry Relish Is Stealing the Show This Year
Every year, I make my cranberry sauce for Thanksgiving, and no one ever guesses it’s sugar free. But this year, with Friendsgiving in Florida instead of our usual whirlwind of family dinners and travel to Minnesota, I wanted to try something a little different: a no-cook cranberry relish. Here’s what makes this cranberry relish recipe my new go-to this year:
- Fresh, bright flavor – Skipping the stovetop keeps the cranberries and oranges vibrant and tangy, with just enough sweetness from pears and sugar-free maple syrup to balance it out.
- 5 simple ingredients – And they’re all real food, with no refined sugar or anything processed. In fact, this sauce is quite light, just 66 calories per 1/4-cup serving.
- Zero stress prep – Between hosting Friendsgiving, family visits, and our usual Black Friday chaos, I needed something easy. A few pulses in the food processor and this relish is ready to chill in 5 minutes — no cooking required.
- Still a crowd favorite – Even without the stovetop simmer, everyone loved this cranberry orange relish. The texture, flavor, and sweetness is fresh, bright, and sweet.
Make it with me this year for topping your slow cooker turkey breast, spatchcock turkey, or even simply roasted chicken! It’ll be one of the easiest dishes you make.
Ingredients & Substitutions
Here I explain the best ingredients for my fresh cranberry relish recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Orange – I use a whole orange, peel and all, for a bold citrus flavor and a touch of natural bitterness that balances the sweetness. Navel oranges work great, but my online grocery order once came with blood oranges instead and they tasted just as good in this recipe.
- Pears – I’ve seen some people make cranberry relish with apples, but I really love the flavor of pears in this one! Bartlett, Anjou, or Bosc pears are all great. Feel free to use apples if you prefer, though.
- Cranberries – You can use fresh or frozen cranberries. When I tested frozen, I found the texture was better without thawing them first.
- Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup for sweetness without sugar. Regular maple syrup, honey, or sugar-free honey all work, too.
- Pecans – Toasting them brings out more flavor. You can also swap in walnuts or almonds, or even pepitas for a nut-free option.
How To Make Cranberry Relish
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the fruit. Core the pear and cut it and the orange into wedges. I leave the skins on for extra flavor and texture.
- Blend it up. Add the cranberries, orange, pear, and maple syrup to a food processor. Pulse until everything’s finely chopped, but not mushy.
- Add some crunch. Toss in the pecans and pulse again until they’re chopped and mixed through.
- Chill and serve. Transfer the cranberry relish to a bowl and let it chill in the fridge so the flavors can develop.
My Recipe Tips
- For the best cranberry relish, adjust the sweetness only after refrigerating. I thought it tasted super tart at first, but it mellowed out in the fridge and tasted sweeter afterward. You get a better idea of how sweet it’ll be after chilling. My husband and I thought it was just right, but my kids wanted more sweetness, so I stirred in an extra 1/4 cup of syrup at the end.
- The color of this cranberry relish depends on your berries and how ripe they are. It can seem pretty pale at first, but does get more red after sitting in the fridge. However, don’t expect it to be as bright as cooked cranberry sauce.
- If you like it smoother or chunkier, just pulse the mixture more or less. I prefer a little texture, but you do you.
- No food processor? I use and love this one, but a blender works in a pinch. Just pulse in short bursts and scrape down the sides as needed, so it chops evenly. If you don’t have either, you can finely chop everything by hand — it just takes a little extra time.
Cranberry Relish
Make my cranberry relish recipe with just 5 real food ingredients, in 5 minutes! It's fresh, sweet, tangy, and so easy to make.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Core the pear. Cut the pear and orange into wedges, leaving the skin/peel on both.
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Combine the cranberries, orange wedges, pear wedges, and maple syrup in a food processor. Pulse until the mixture is finely chopped.
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Add the pecans and pulse until the nuts are chopped.
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Transfer the cranberry relish to a bowl or container and refrigerate for at least 2 hours to let the flavors develop, up to 3-4 days. If you prefer your relish sweeter, add more syrup to your taste right before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you fine-tune the sweetness, nail the texture, and make your cranberry orange relish shine on the table.
- Storage & meal prep: Keep the relish (either freshly made or just leftovers) in an airtight container in the fridge for up to 3-4 days. It actually tastes better the next day!
- Freeze: You can freeze it for up to 3-4 months, although the texture changes a bit. Thaw in the fridge overnight and give it a good stir before serving. If you don’t like the texture after thawing, you can cook it on the stovetop for 5-10 minutes to turn it into cranberry sauce.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cranberry Relish
Serving Ideas
This cranberry orange relish is a must for Thanksgiving and just as good for Christmas dinner. Here are my favorite ways to serve it:
- Turkey – I’ll be serving this with my roasted turkey for Thanksgiving, but it doubles as the perfect condiment for turkey sandwiches. It’s also delicious with my air fryer turkey breast if you’re not making the whole bird.
- Christmas Mains – I don’t celebrate Christmas myself, but this cranberry relish recipe pairs perfectly with holiday classics like glazed ham, roasted chicken, or prime rib.
- Breakfast & Brunch – Don’t limit it to dinner! Spoon it over Greek yogurt, spread it on almond flour pancakes or almond flour waffles, or swirl it into oatmeal for a sweet-tart holiday breakfast.
- Cheese Boards – I love adding a small bowl of this cranberry relish to a Thanksgiving or Christmas charcuterie board. It pairs beautifully with creamy brie, sharp cheddar, or tangy goat cheese, and tastes amazing spooned over flax crackers or slices of cheese.
4 Comments
Shanna
0I saw this recipe and had to try it. I am so glad I did. The flavors are fresh and delicious. This is going to be a nice addition to our Thanksgiving meal!
Maya | Wholesome Yum
0Thank you so much, Shanna! Happy Thanksgiving!
Carol L
0I left out the pears for fewer carbs and sugar
Maya | Wholesome Yum
0Thank you for sharing, Carol! Hope it turned out well.