Mom's Best Recipes
Recipe

Weeknight-Friendly Cranberry Relish

A chilled, refreshing cranberry relish that comes together fast with accessible ingredients. Bright citrus, a little sweetness, and just enough bite to wake up any dinner.

Author By Matt Campbell
4.8
A glass bowl of chilled cranberry relish with orange zest on top, sitting on a wooden counter with a spoon nearby
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If your weeknight dinners have been feeling a little beige lately, this chilled cranberry relish is the quickest way I know to add a pop of bright, tangy energy without turning your kitchen into a disaster zone. It is cold, zippy, lightly sweet, and it makes everything taste like you tried harder than you actually did.

This is not the cooked, jammy cranberry sauce. This is the refreshing, spoonable relish that hits you with tart cranberries, orange, and a little warm spice. Make it while the chicken is in the oven or the pasta water is coming up to a boil, then let the fridge do the rest.

Fresh cranberries and a whole orange on a cutting board with a microplane and measuring cup nearby

Why It Works

  • Chilled and refreshing: The flavor stays bright because we are not cooking it into submission.
  • Fast flavor with minimal effort: A quick blitz in the food processor and a short chill does the heavy lifting.
  • Balanced bite: Tart cranberries plus citrus and sugar, with a pinch of salt to make it taste like more.
  • Weeknight flexible: Works with roasted chicken, pork chops, leftover turkey, grain bowls, and even cheese and crackers.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 7 days. The relish will loosen as it sits and the flavors will get friendlier. Stir before serving.

Make-ahead tip: It is best after at least 30 minutes in the fridge, and even better the next day.

Freezer: You can freeze it up to 2 months. Thaw overnight in the fridge, then stir. The texture will be a bit softer, but still totally usable.

Food safety note: Because this is served chilled, do not leave it out longer than about 2 hours at room temperature.

Common Questions

Do I have to use a food processor?

It is the easiest way to get that perfect relish texture. If you do not have one, finely chop the cranberries by hand and grate the orange zest, then stir everything together. It will be chunkier, but still great.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries are the move here. Dried cranberries make the relish overly sweet and chewy. If dried is all you have, chop them and add a splash of orange juice or water, then let it sit longer to soften. It will be a different vibe, but it works in a pinch.

Is this the same as cranberry sauce?

Not quite. Cranberry sauce is usually cooked until thick and jammy. This is a raw-style, chilled relish with a brighter, fresher bite.

How do I make it less tart?

Add another tablespoon or two of sugar, or fold in a diced sweet apple. Also make sure you include the pinch of salt. It makes the sweetness read louder.

How do I make it less sweet?

Start with less sugar and let it chill, then adjust. Cold flavors mellow, so taste after it has rested. You can also add more orange zest or an extra squeeze of lemon.

I started making this kind of relish because I love the idea of cranberry sauce, but on a random Tuesday I do not want to babysit a pot. I want something cold and sharp that makes a boring plate of chicken feel like it has a plan. The first time I served it with leftovers, I realized it is basically a weeknight cheat code: one spoonful and suddenly the meal has contrast, color, and that little sweet-tart spark that keeps you going back for “just one more bite.”