Orange-Cranberry Relish

This cranberry relish uses the whole orange, rind and all. That’s where all the aromatic oils live. Blending the entire fruit (minus the white pith core) with raw cranberries creates a relish with a bold, bitter-sweet citrus punch that cooked versions can’t touch.

No cooking means the cranberries keep their bright tartness intact. Brown sugar sweetens the relish with a deeper, more molasses-rich flavor than white sugar would, and chopped walnuts add a buttery crunch that breaks up the smooth texture.

Removing the white center core before blending is the key step most people skip. That pith is intensely bitter and will make the relish taste harsh. The thin outer rind has flavor. The thick white pith underneath has only bitterness.

Chill it for at least an hour before serving. The flavors soften and meld as it sits, and the sugar dissolves fully into the fruit. This relish actually tastes better the next day, so making it ahead is a smart move.

Kitchen Tips

• Use fresh cranberries, not frozen. Frozen berries release extra water when blended and thin out the relish.
• Blend the oranges until completely smooth before adding the cranberries. Orange chunks in the finished relish are unpleasant.
• Start with a little less sugar and taste after chilling. The tartness mellows as it sits, and you can always stir in more.
• This keeps well in the fridge for up to a week, making it an ideal make-ahead holiday side.

Variations

• Swap walnuts for pecans for a more traditional Southern Thanksgiving flavor.
• Add a tablespoon of fresh ginger for a zesty, warming kick.
• Stir in a diced Granny Smith apple for more texture and a tart fruit contrast.