Cranberry-Orange Reslish

This no-cook cranberry orange relish is the fastest Thanksgiving side you’ll ever make. A whole orange (peel and all), a Red Delicious apple, and fresh cranberries go into the food processor, and ten minutes later you’ve got a bright, tart, chunky relish that puts canned cranberry sauce to shame.

Using the entire orange, peel included, is what gives this relish its character. The rind adds a fragrant bitterness and oils that balance the cranberries’ tartness. Just make sure to remove the seeds first, or you’ll get a bitter crunch no one wants.

Nutmeg and ginger are subtle here, more of a warm background note than an upfront spice. They round out the fruit flavors without steering the relish into spiced chutney territory. Pulse the processor rather than running it continuously so you get a coarse chop, not a smoothie.

Pro Tips

• Make this at least a few hours ahead, or better yet the night before. The flavors need time to meld in the fridge, and the sugar dissolves fully as it sits.
• Pulse in short bursts and check the texture frequently. You want small, visible pieces of fruit, not a puree.
• Taste after chilling and adjust sugar if needed. Cranberry tartness varies, and cold dulls sweetness slightly.

Variations

• Add a handful of chopped pecans or walnuts after processing for crunch.
• Swap the Red Delicious apple for a tart Granny Smith for a more acidic relish.
• Stir in a tablespoon of Grand Marnier or orange liqueur for an adults-only version.