Lisa's Cranberry-orange Relish

Vegetarian, Gluten-Free, Soy-Free

15 - 20 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.


  • ¾ pound fresh cranberries (One 10- to 12-ounce package)
  • 1 medium orange - preferably navel
  • ¼ cup pecans or walnuts
  • ½ to ¾ cup sugar - to taste
  • 4 to 6 coarsely chopped fresh mint leaves (for garnish) - optional

Nutrition per serving



Prep the ingredients

Heat the oven to 350°F.
  • Rinse the cranberries and let drain. Discard any mushy berries.
  • Cut the orange into quarters and remove any seeds. Don’t remove the peel.
On a sheet pan, spread the nuts in an even layer and roast in the oven until just fragrant, 5 to 8 minutes. Transfer to a plate and let cool; then coarsely chop.


Make the cranberry-orange relish

In a food processor or blender, combine the cranberries, oranges, and sugar; pulse until coarsely chopped, 1 to 2 minutes. Do not over-blend. Fold in the chopped nuts. 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.