Lisa's Cranberry-Orange Relish

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lisa's Cranberry-Orange Relish

Lisa's Cranberry-Orange Relish

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 40 Calories/Serving

15–20 Minutes

Test Kitchen Coordinator, Lisa Awrey, has been celebrating Thanksgiving with Chef Justine and her family for more than 20 years. Justine typically makes the turkey and Lisa always shows up with this classic cranberry relish. The recipe, adapted from The Joy of Cooking, is about as simple as it gets. Chop up an orange, peel and all, toss it in a food processor with fresh cranberries, sugar, and nuts. The flavor is spot on; acidic and not too sweet, it cuts right through the richness of the rest of the meal. The only caveat is not to over process it. The sauce should be chunky, not runny and thin. Put this on your list of things to make ahead of the feast. It’ll keep in the refrigerator for three to four days.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound (one 10- to 12-ounce package) fresh cranberries
  • 1 medium orange - preferably navel
  • ¼ cup pecans or walnuts
  • ½ cup sugar - or more to taste
  • 4 to 6 coarsely chopped fresh mint leaves (for garnish) - optional

Nutrition per serving

Calories 50, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 11g (4% DV), Fiber 1g (4% DV), Total Sugars 9g (Incl. 8g Added Sugars, 16% DV), Protein 0g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the cranberries and orange; toast the nuts

Heat the oven to 350°F.
  • Rinse the cranberries. Discard any mushy cranberries.
  • Cut the whole orange (including peel) into quarters; discard any seeds.
On a sheet pan, spread the nuts in an even layer. Roast in the oven until just fragrant, 5 to 8 minutes. Transfer to a plate to cool, then coarsely chop.


Make the cranberry-orange relish

In a food processor or blender, combine the cranberries, oranges, and sugar, and pulse until coarsely chopped, 1 to 2 minutes. Do not over-blend. Fold in the chopped nuts. Season to taste with more sugar, if needed. Transfer the relish to a glass jar and cover. Refrigerate overnight, stirring occasionally to dissolve the sugar; keeps for up to 4 days. If making on the day you want to serve it, we recommend letting the flavors meld at least 3 to 4 hours, if possible.


Garnish with the chopped mint, if desired, and serve.