This is the best Fresh Orange Cranberry Relish! This simple recipe is bursting with flavor, yet so easy to prepare – it only requires 9 ingredients and 20 minutes! Gently flavored with orange liqueur, pomegranate juice, brown sugar and fresh thyme, it’s a robust and versatile sauce that’s sure to impress!
Continue to read on for helpful tips on preparing the perfect homemade cranberry sauce! And, don’t miss the in-depth step-by-step photos and recipe video at the bottom of the post!
Update: This post was originally published in December 2017. I’ve made updates to the post below to include more information about cranberry orange sauce. Plus, I’ve included step-by-step photos and a recipe video to show you exactly how easy this homemade relish is to make!
Hi friends! Well, we have officially made it to December! I hope you are ready, because we are legitimately slam bang in the middle of the season synonymous with entertaining!
Personally, appetizers, small bites and delicious sides are my favorite part of any soirée. And, obviously there also needs to be some bottles of wine, but I feel like that is a given. I mean, a party just ain’t a party without ALL the starters, sides and booze!
So, to celebrate the season, and my undying love of side dishes, I have an EPIC recipe for you today! And, bonus points, this dish just so happens to double as a condiment or spread and a side!
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Fresh orange cranberry relish: recipe overview
This relish is packed full of glorious flavor! Plus, with it’s jewel toned colors it’s very easy on the eyes!
This recipe features beautiful fresh cranberries gently cooked with rich brown sugar, delicate shallots, tart pomegranate juice, sweet-and-sour pomegranate molasses, herbal thyme, citrusy orange zest and sophisticated orange liqueur. The result? A cranberry sauce that literally checks off all of the right boxes! It’s tangy, sweet and sour with a subtle kick of citrus flavor.
You can serve this relish as a side with your turkey, roast beef or ham, as a dip with chips and as a spread for sandwiches. Or, it makes a beautiful appetizer when paired with a creamy cheese, such as brie or burrata! Top the relish and cheese off with some crunchy nuts (hazelnuts, pistachios or walnuts) and sticky, sweet honey for a gorgeous starter that is guaranteed to wow!
This holiday relish situation is what I like to call easy elegance. It’s ridiculously easy to prepare, yet elegant and sure to impress – no matter how you serve it!
What is a relish?
A relish is a sauce made up of fruits or vegetables, sugar and vinegar. Relishes can vary in flavor from sweet, tart or sour to spicy, medium or mild; or they can be any combination of these. While relishes and chutneys are quite similar, a relish is typically cooked for a shorter period of time and has a firmer texture.
What’s the difference between a relish and a sauce?
Cranberry relish is a type of cranberry sauce. Fresh cranberry relish cooks the cranberries until they just burst open, about 4 minutes. As it cools, the natural pectin (starch) in the cranberries thickens the mixture making the sauce thick and chunky. On the other hand, classic homemade cranberry sauce is cooked for a longer period of time with a larger amount of liquid which results in a softer texture.
It’s worth noting that there is also another type of cranberry relish which involves finely chopping the berries to create a dish that is more similar to a raw salsa than a sauce.
What is cranberry relish made of?
This easy holiday relish recipe only requires 9 ingredients, plus a couple pantry staples, to create a festive sauce that is insanely delicious! No cornstarch, water or other unnecessary components required – just fresh, flavorful ingredients!
(Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
Ingredients for fresh relish
- Cranberries: You can purchase cranberries fresh, frozen or dried. For this recipe, I recommend fresh cranberries for the best taste; however, frozen cranberries will work too. Unfortunately, dried cranberries are not a good option for this sauce.
- Shallot: One whole shallot adds a touch of delicate, soft onion flavor.
- Pomegranate Juice: 1/4 cup of pomegranate juice provides a sweet, tart flavor. Make sure you use 100% pomegranate juice. You can substitute 100% cranberry juice or fresh orange juice if you would like!
- Orange Liqueur: Orange liqueur creates a depth of flavor and provides a hint of citrusy flavor. It’s one of my the secret ingredients to next level cranberry sauce!
- Pomegranate Molasses: Pomegranate molasses is the other ingredient I swear by. It adds a intense sweet-and-sour flavor that just can’t be beat! You can find pomegranate molasses in the international aisle of major grocery stores. I’ve also included instructions for making your own molasses in the notes section of the recipe below!
- Brown Sugar: Brown sugar adds a beautiful rich sweetness. I normally add 2/3 cup of sugar for a well balanced flavor, but if you want a sweeter relish, use 3/4 cup.
- Thyme: Fresh thyme provides subtle herbal and floral flavors that give the sauce dimension.
- Orange Zest: Fresh orange zest gives the sauce a punch of bright orange flavor. Make sure you stir the orange zest in after the relish is removed from the heat. Cooking the zest can make it taste slightly bitter.
- Pomegranate Arils: Cranberry, orange and pomegranate is a stellar combination! Pomegranate arils add a pop of shiny, jewel-like color and brilliant sweet-tart, juicy flavor. You can substitute orange segments if you prefer!
How to use cranberry relish?
Fresh cranberry relish isn’t just for the holidays! It’s an incredibly versatile sauce and there are numerous ways to serve or use it! Plus, it pairs beautifully with a wide variety of dishes!
10 ways to use fresh cranberry sauce
- Breakfast: Swap out fresh fruit for a generous dollop of sauce on pancakes, waffles, english muffins and biscuits!
- Charcuterie and Cheese Boards: Serve fresh berry relish as an accompaniment to cheeses, crackers, artisan breads and meats to create your own beautiful charcuterie board!
- Crostini: Top crostini with soft cheese, such as goat cheese, and a healthy spoonful of cranberry sauce for an easy, elegant appetizer!
- Dip: Serve relish as a unique dip for chips or pita bread!
- Nachos: Give your nachos a clever twist! Top your chips with shredded chicken or turkey, pepper jack cheese and plenty of cranberry sauce!
- Tacos: Dollop relish on top of tacos for a burst of sweet-tart flavor. Turkey tacos with cranberry relish are a unique way to use up those Thanksgiving leftovers!
- Sandwiches and Burgers: Use relish as a spread on your favorite burger, sandwich or panini!
- Holiday Side Dish: The most obvious way to use this sauce – serve it at your next Thanksgiving or Christmas dinner as a side dish to accompany your turkey or roast!
- Topping for meats: Spoon pomegranate relish on top of roast chicken, turkey, pork, lamb or fish as a topping or relish.
- Dessert: Spoon sauce on top of cheesecake for a festive flare! Or, swirl some of the sauce into the batter before baking.
How to make fresh cranberry relish from scratch?
This holiday relish recipe only requires 9 ingredients and a total of 20 minutes to make! It’s insanely quick and easy, yet produces a relish that is a total show stopper!
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Sweat the shallots: Heat the oil in a medium saucepan. Add in the shallots and cook, stirring occasionally, until soft, about 2 minutes.
- Add the liquids + sugar: Add in pomegranate juice, liqueur, molasses, sugar and thyme. Bring to a boil and immediately reduce heat to a simmer. Cook, stirring occasionally, for 12 minutes.
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Add the cranberries and bring to a simmer.
- Simmer: Cook, stirring occasionally, until the cranberries have just burst, about 4-5 minutes. Remove from heat.
- Add arils + zest: Stir in the pomegranate arils and orange zest. Taste and adjust for seasoning with salt or add honey if you prefer a sweeter sauce.
- Store or Serve: Transfer to a container and chill until ready to serve. Serve & Enjoy!
How to easily make cranberry sauce step by step photos
(Please scroll down for the detailed instructions in the complete printable recipe card at the bottom of the page!)
Storing, freezing, and reheating instructions
Food safety is of the utmost importance! Please follow the tips below to ensure you are properly storing and reheating your leftover cranberry sauce!
How to store relish?
Relish should be stored in an airtight container in the refrigerator. To use, make sure you remove the relish from the refrigerator for 30 minutes prior to serving to remove the chill. Or, if you want to serve the relish warm, place the relish in a small saucepan over low on the stovetop. Cook, stirring occasionally, until heated throughout.
How long does relish last?
Properly stored cranberry sauce will keep in the refrigerator for up to 14 days.
To store sauce:
- Cool: Allow sauce to cool to room temperature on the counter.
- Store: Place sauce in an airtight container in the refrigerator.
- Use: Use sauce within 14 days.
For a longer shelf life, cranberry orange relish can be canned and stored in a cool, dark place at room temperature.
Can you freeze it?
Cranberry orange relish freezes beautifully! Cranberry sauce will stay fresh in the freezer for two months.
To freeze, allow the sauce to cool to room temperature. Transfer the relish into a freezer-safe container or zip-closure bag. Make sure you leave at least ½-inch at the top of the container or bag as the relish may expand as it freezes. Transfer the container to the freezer and store for up 2 months.
How to tell if cranberry sauce is bad?
The best way to tell if homemade fresh cranberry relish is spoiled is by smell and sight. If the sauce smells off, has an odd appearance, or if you see any mold, throw the sauce away.
This cranberry relish is so delicious and guaranteed to make your next celebration sparkle!
Until next week, friends, cheers!
XOXO
Cheyanne
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More holiday side recipes!
This savory, sweet and tart cranberry relish is the perfect addition to your holiday table. Add it to your cheese boards for a pop of festive flavor, or pair it with any of the following for a meal you’ll always remember:
- The Best Cheddar Apple Soup
- Parker House Rolls
- Warm Kale Salad
- Whipped Sweet Potatoes Recipe
- croissant stuffing
- brussels sprouts gratin
More cranberry recipes!
Can’t get enough of the tart jewel-tone fruit? Try these delicious recipes using cranberries next:
- Cranberry Muffin Recipe
- Chicken Salad with Cranberries
- Baked Chicken with Cranberries
- Camembert with Fruit Sauce
- Cranberry Margaritas
How to make the best Cranberry Relish 👇
Cranberry Relish
Equipment
- Medium Saucepan
Ingredients
Relish:
- 2 teaspoons Vegetable Oil
- 1 medium Shallot - finely diced (about 1/4 cup)
- ¼ Cup Pomegranate Juice
- 3 TBS Orange Liqueur (or Orange Juice Concentrate)
- 2 TBS Pomegranate Molasses
- 2/3 Cup Light Brown Sugar - packed
- ¾ tsp Fresh Thyme - chopped
- 1 (12 ounce) bag Fresh Cranberries
- ½ Cup Pomegranate Arils
- 2 tsp Orange Zest (zest only!)
- Coarse Kosher Salt to taste
Instructions
- Sweat the shallots: Heat the oil in a medium saucepan, over medium-low heat. Add in the shallots and cook, stirring occasionally, until softened, about 2 minutes.
- Add the liquids + sugar: Add in pomegranate juice, liqueur, molasses, sugar and thyme. Season with a generous pinch of salt. Whisk together. Increase heat to medium and bring to a boil. Immediately reduce heat to a simmer. Cook, stirring occasionally, until the sauce is slightly thickened, 12 minutes.
- Add the cranberries and increase the heat to medium. Bring to a simmer and immediately reduce heat to maintain simmer.
- Simmer: Cook, stirring occasionally, until the cranberries have just burst, about 4-5 minutes. Remove from heat.
- Add arils + zest: Stir in the pomegranate arils and orange zest. Taste and adjust for seasoning with salt or add honey if you prefer a sweeter sauce.
- Store or Serve: Transfer to a container and chill until ready to serve. Serve & Enjoy!
Video
Notes
- The recipe below calls for a very small amount (3 TBS) of orange liqueur. If you aren’t a fan of cooking with liqueur, please note that the alcohol cooks out of the sauce. The orange liqueur simply adds a bright, citrusy, acidic flavor to the relish. I highly suggest you don't skip it.
- The recipe also utilizes pomegranate molasses which is simply reduced pomegranate juice (sometimes with a touch of sugar). It adds a depth of sweet and sour flavor to the relish, which tastes amazing! You can find pomegranate molasses in either the ethnic or international isle of most major grocery stores.
- The relish can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Just remove the relish from the refrigerator 30 minutes prior to using to remove the chill.
- Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a simmer while stirring to dissolve sugar. Reduce heat to maintain a gentle simmer.
- Simmer, stirring occasionally, until the mixture is reduced to 1/2 of a cup and reaches a syrup-like consistency, about 55-60 minutes.
- Taste and adjust to your liking adding more sugar if you want it a bit sweeter, or more lemon if you want it a bit more tart.
- Let the pomegranate molasses chill completely before storing in an airtight container in the refrigerator.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
I was not completely sure what parts of the orange to use. I zested the orange then cut up the fruit, omitting the white pith. This turned out perfect. I also used a little less sugar, about one heaping half cup per 12 ounces of cranberries. Everyone loved it. Definitely making this one again
I’m so glad you reminded me about this cranberry pomegranate relish – we love it and I totally forgot about it! Awesome with burrata, but also great in place of cranberry sauce on our Thanksgiving table.
This looks delicious and I’m going to make it this weekend. I’ve checked 3 grocery stores and haven’t been able to find pomegranate molasses. Can you recommend a plan without it? Thanks!
Hi Kathy,
I’m so sorry you weren’t able to find any pomegranate molasses in the ethnic aisle of your grocery stores! I wish I could pass you my extra bottle through the computer! I just checked amazon and I see that they sell it just in case you want to check that out. 🙂
Having said all that, honestly (and unfortunately), there isn’t a great substitute for pomegranate molasses. I would just make my own as it’s quite simple to do!
Homemade Pomegranate Molasses:
2 cups (100% Pure) Pomegranate Juice
1/4 cup Granulated Sugar
1 TBS Lemon Juice
Directions:
1. Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a simmer while stirring to dissolve sugar. Reduce heat to maintain a gentle simmer.
2. Simmer, stirring occasionally, until the mixture is reduced to 1/2 of a cup and reaches a syrup-like consistency, about 55-60 minutes.
3. Taste and adjust to your liking adding more sugar if you want it a bit sweeter, or more lemon if you want it a bit more tart.
Let the pomegranate molasses chill completely before storing in an airtight container in the refrigerator.
Or, another option would be to substitute a bit of reduced balsamic vinegar mixed with a touch of sugar or honey. I haven’t tried substituting that combination in the relish, but I don’t see why it wouldn’t work.
I hope I have been helpful in answering your question!! Please let me know if you have any other questions!! Cheers and happy holidays!
Thank you so much for the suggestions! . I will let you know how it turns out. 🙂
My pleasure, Kathy! I’m always here to help! 🙂
OMG Chey! That honey photo is the money shot! Burrata is definitely what dreams are made of! That relish sounds AH-mazing too! You will be entertaining your heart out with this dish. In fact, I’m on my way over now! XOXO
Oh my, I have never had anything like this, it looks and sounds absolutely amazing! I definitely have to search for some burrata!
You’re rocking the appetizers lately, Cheyanne! I love burrata – it’s so creamy and delicious. With a glass of wine, I would consider this dinner! You’re really rocking your photos too lately – beautiful shots!
I’ll take burrata any way I can get it. Cranberry pomegranate relish??? Bring it on! This year flew faster than most, but this year was huge for me and I’m excited to see what next year is going to bring. Everything is better with a little wine adding into the mix.
This post is really making me miss my wine!!! Luckily I can still enjoy this dish without it. That burrata looks AMAZING!! Great dish for entertaining!! XO
This is the PERFECT accompaniment to that gorgeous bubbly!
Such a gorgeous and elegant appetizer, my friend! I want to party with you!! Cheers
This looks like the perfect appetizer Cheyanne and I’m loving the sound of that relish. And of course all parties should involve some wine & cheese…definitely a given. Going have to give this one a try soon. Have a Great weekend Cheyanne 🙂
Didya know that my middle name is Cheese and Wine? Hahaha – jk! But, seriously, I loves me some cheese, especially burrata. That stuff is dangerous around me. That relish really POPS against it and then paired with a bit of wine or bubbly and I’m set 🙂 That’s a meal in itself for me! Perfect for entertaining, which I plan on doing A LOT of in the next couple of weeks. It’s good to have easy, peasy, but delicious, recipes in my back pocket. Have an awesome weekend, Chey!
Wine and cheese…my favorite! And just about everyone’s, right?! This burrata and homemade relish has the holidays written all over it! Delish! So festive and looks so incredibly easy which is something we all need for the holidays! Well done Chey! Your photos are absolutely gorgeous! Happy almost the weekend! XO
Blogger field trip to Chey’s house! Seriously, I’m coming over for Christmas parties this year. You know how much I love my burrata right? I’ve probably eaten my weight in burrata and tomatoes this year. And eating burrata with cranberries and pomegranates sounds even better than with tomatoes. YUMMM! Have a great weekend, girlie!
You had me at burrata 🙂 That cranberry pomegranate relish is to-die-for and so perfect for this time of year!
I definitely love celebrating and this delicious appetizer needs to be part of my next celebration. The cranberry pomegranate relish looks so festive – and yummy! Cheers to the holiday! 🙂
This time of year is bittersweet…I love the holidays, but I can’t believe it will soon be 2018! I’m getting old! 🙂 I do love entertaining too, and this burrata needs to go on my list. I’ve made baked brie before, but never with burrata. Sounds perfect to enjoy with a bottle of wine! Pinned! Happy Thursday to you!
Please don’t mention the all-known fact that the year is almost over (And unfortunately, we’re one year older). This makes me sad. And when I’m sad, I can eat more cookies which will make me even more sad eventually 😉 This elegant appetizer is so elegant and just amazing, Chey. I’m in.
Everything about this elegant appetizer is amazing! I love the creamy burrata paired with the bright pomegranate arils…and of course a little wine never hurt anything. <3
What a perfect holiday appetizer! I usually use Brie, but totally love the idea of using burrata here…so gorgeous!