Cranberry Relish: The Old Fashioned Way


My husband uses the recipe from the back of the Ocean Spray cranberry bag. It’s just oranges, sugar and cranberries. “I like the bite of the orange peel,” he says. “I like the fresh quality of it. It’s fruit, but it’s just got the right amount of tartness. It’s a nice balance of tart and sweet. It’s so delicious with pork, turkey or chicken.” Well, I don’t have a bag of cranberries at the moment, but there’s also a very similar recipe on here.


First you wash your orange:


Then you cut it up and put it in the bowl of a food processor with cranberries and sugar:




Allow to rest:


Cranberry Orange Relish Gourmet | November 2001

Active time: 10 min Start to finish: 2 1/4 hr

There seem to be two schools of thought concerning cranberry relish. Some people just like to dab their turkey with it, others consider it a serious side dish. If your family and guests fall into the latter category, you may want to double this recipe.
Yield: Makes 10 servings
1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon

Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.

Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

Cooks’ note:
• Relish can be chilled up to 3 days.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. The recipe instructions below are different than the photo captions– the photo shows the entire orange in the food processor– but I think you have to peel the orange, you don’t want the bitter pith getting into the recipe!!

  2. Sorry Mark, you are WRONG. Don’t knock it until you have tried it. What’s with all the non-cooks who make remarks without trying something first??? I see someone even changed the recipe so it doesn’t match the photos. I’ve made cranberry relish this way (the way it shows in the photos) since I helped my grandma 50 years ago, but we made it in a food grinder. I still use a food grinder. Food processors and food blenders are NOT the end all. be all, you youngsters think they are.

  3. I have been eating this wonderful cranberry relish since 1050 and making it in the same manner for 60 years.

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