You know that moment when you’re planning your holiday feast and realize you need that perfect tangy-sweet side to brighten up the table? That’s where these 20 zesty cranberry relish recipes come in! From classic to creative, we’ve gathered the best to make your holidays truly memorable. Let’s dive in and find your new favorite!
Classic Orange Cranberry Relish
Gathering around the holiday table always feels incomplete without that vibrant, tangy-sweet condiment that cuts through all the rich flavors—enter this homemade orange cranberry relish. I’ve been making this version for years, tweaking it after one particularly tart batch that had my uncle puckering up, and now it’s a non-negotiable side on my festive spread. It’s incredibly simple, requiring just a handful of ingredients and minimal hands-on time, which is perfect for when the kitchen is already chaos central.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces fresh cranberries (I always give them a quick rinse and pick out any soft ones)
– 1 cup granulated sugar (this balances the tartness perfectly, but you could swap half for brown sugar for a deeper flavor)
– 1 cup water
– 1 large navel orange (I zest it first because it’s easier, and I prefer the bright citrus punch)
– 1/4 teaspoon ground cinnamon (a pinch more if you’re feeling festive)
Instructions
1. Rinse 12 ounces of fresh cranberries under cold water in a colander, then discard any stems or soft berries.
2. Use a microplane or fine grater to zest the entire large navel orange, avoiding the bitter white pith, and set the zest aside.
3. Peel the orange, remove any remaining pith, and finely chop the flesh, collecting any juices in a bowl.
4. In a medium saucepan over medium-high heat, combine 1 cup of water and 1 cup of granulated sugar, stirring constantly with a wooden spoon until the sugar fully dissolves, about 2-3 minutes.
5. Add the rinsed cranberries, chopped orange flesh with juices, and 1/4 teaspoon of ground cinnamon to the saucepan, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered, stirring occasionally, until most cranberries have popped and the liquid thickens slightly, about 10-12 minutes. Tip: Don’t overcook it—you want some berries intact for texture.
7. Remove the saucepan from the heat and stir in the reserved orange zest. Tip: Adding zest off the heat preserves its bright, aromatic oils.
8. Transfer the relish to a heatproof bowl and let it cool to room temperature, about 30 minutes, stirring once or twice to prevent a skin from forming. Tip: For faster cooling, place the bowl in an ice bath.
9. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Fragrant with citrus and warm spice, this relish sets into a gorgeous, jammy consistency that’s both chunky and glossy. I love how the tart cranberries mellow into a sweet-tangy symphony, making it irresistible slathered on leftover turkey sandwiches or even swirled into morning yogurt for a festive twist.
Spiced Apple Cranberry Relish
Kicking off the holiday season always makes me crave something sweet and tangy to balance out all those rich main dishes. I remember my grandmother stirring a big pot of this on Christmas Eve, filling the kitchen with the most incredible cinnamon-spiced aroma that instantly felt like home. It’s become my own tradition now—a quick, make-ahead relish that’s surprisingly versatile beyond just turkey.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 medium Granny Smith apples, peeled and diced (I love their tartness here—they hold up beautifully)
– 12 oz fresh cranberries (about 3 cups; frozen work too, but fresh give the best pop)
– 1 cup granulated sugar (I sometimes swap in ½ cup brown sugar for deeper flavor)
– ½ cup orange juice (freshly squeezed if you can—it brightens everything up)
– 1 tsp ground cinnamon (my secret is a heaping teaspoon for extra warmth)
– ¼ tsp ground cloves (just a pinch adds that classic holiday spice)
– ¼ tsp salt (don’t skip it—it balances the sweetness perfectly)
Instructions
1. Combine the diced Granny Smith apples, fresh cranberries, granulated sugar, orange juice, ground cinnamon, ground cloves, and salt in a medium saucepan over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, which should take about 2–3 minutes—tip: keep the heat steady to avoid burning.
3. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15–18 minutes, stirring occasionally to prevent sticking.
4. Watch for the cranberries to burst and the apples to soften—tip: you’ll know it’s ready when the relish thickens slightly and coats the back of a spoon.
5. Remove the saucepan from the heat and let the relish cool to room temperature for at least 30 minutes—tip: it will continue to thicken as it cools, so don’t worry if it seems thin initially.
6. Transfer the cooled relish to an airtight container and refrigerate until chilled, about 1–2 hours, before serving.
Delightfully chunky with a glossy sheen, this relish offers a vibrant mix of tart cranberries and tender apples, spiced just right for the holidays. I love it spooned over roasted turkey or pork, but it’s also fantastic swirled into yogurt or spread on a cheese board for a festive touch.
Honey Walnut Cranberry Relish
Gathering around the holiday table always feels incomplete without a vibrant, homemade relish to brighten up the spread. I’ve been making this Honey Walnut Cranberry Relish for years—it’s the perfect balance of sweet, tart, and crunchy that my family eagerly anticipates. Honestly, it’s so simple to whip up that I often double the batch to have extra for sandwiches or yogurt throughout the week.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries, rinsed (I find they pop better when fresh, not frozen)
– 1 cup granulated sugar
– 1/2 cup water
– 1/2 cup honey (local honey adds a lovely floral note, but any works)
– 1 cup walnuts, roughly chopped (toasting them first is my secret for extra crunch)
– Zest of 1 orange (about 1 tbsp—I use a microplane to avoid the bitter white pith)
– 1/4 tsp salt (a pinch of kosher salt balances the sweetness perfectly)
Instructions
1. In a medium saucepan over medium-high heat, combine 12 oz fresh cranberries, 1 cup granulated sugar, and 1/2 cup water.
2. Bring the mixture to a boil, stirring occasionally with a wooden spoon, which should take about 3-5 minutes.
3. Reduce the heat to medium-low and simmer for 10 minutes, until the cranberries have popped and the mixture thickens slightly.
4. While simmering, toast 1 cup roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned—this prevents burning and enhances their flavor.
5. Remove the saucepan from the heat and stir in 1/2 cup honey, the toasted walnuts, zest of 1 orange, and 1/4 tsp salt until fully combined.
6. Transfer the relish to a bowl and let it cool to room temperature for at least 30 minutes; it will continue to thicken as it cools.
7. Once cooled, cover and refrigerate for 2 hours before serving to allow the flavors to meld together beautifully.
8. Serve chilled or at room temperature, stirring once before dishing out.
How this relish transforms is magical—it turns into a glossy, jewel-toned condiment with a delightful contrast of soft cranberries and crunchy walnuts. I love how the honey adds a smooth sweetness that doesn’t overpower the tartness, making it a versatile star on everything from turkey to cheese boards. For a creative twist, try it spooned over baked brie or stirred into morning oatmeal for a festive breakfast treat.
Pineapple Ginger Cranberry Relish
You know those holiday meals where you need a bright, zippy side to cut through all the rich, savory dishes? That’s exactly why I make this Pineapple Ginger Cranberry Relish every December. It’s become my signature contribution, and I love how its sweet-tart flavor and festive color instantly lift the whole table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (20 oz) can crushed pineapple in juice, undrained (I always keep a can in the pantry for last-minute recipes like this)
– 12 oz fresh cranberries (look for plump, shiny ones—they burst better)
– 1 cup granulated sugar (adjusting this can make it too tart, so I stick to the full cup)
– 1/3 cup water
– 2 tbsp finely grated fresh ginger (peel it first with a spoon—it’s easier than a peeler!)
– 1 tsp orange zest (from about 1 medium orange; I zest it right over the bowl to catch all the oils)
Instructions
1. Rinse the 12 oz of fresh cranberries under cold water in a colander, picking out any soft or discolored berries.
2. In a medium saucepan, combine the rinsed cranberries, the entire can of undrained crushed pineapple, 1 cup granulated sugar, and 1/3 cup water.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar.
4. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15 minutes, stirring every 5 minutes to prevent sticking. Tip: The cranberries will pop and soften—you’ll hear them!
5. While simmering, peel a 2-inch piece of fresh ginger and finely grate it using a microplane or the small holes of a box grater to yield 2 tbsp.
6. After 15 minutes of simmering, stir in the 2 tbsp of grated fresh ginger and 1 tsp of orange zest.
7. Continue simmering for another 5 minutes, until the relish has thickened slightly and coats the back of a spoon. Tip: It will thicken more as it cools, so don’t over-reduce it.
8. Remove the saucepan from the heat and let the relish cool to room temperature in the pan for about 30 minutes. Tip: For faster cooling, transfer it to a shallow bowl.
9. Once cooled, transfer the relish to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Every spoonful of this relish is a burst of juicy pineapple, tart cranberry, and warm ginger that’s not too sweet. I love how the texture stays chunky yet spreadable—perfect for slathering on turkey sandwiches the next day or even pairing with creamy brie on crackers.
Maple Bourbon Cranberry Relish
Gathering around the holiday table always feels extra special when there’s a homemade condiment that steals the show, and this Maple Bourbon Cranberry Relish is my new favorite festive star—it’s the perfect blend of sweet, tart, and boozy warmth that I started making after a cozy winter evening experimenting in my kitchen. I love how it comes together quickly, letting me focus on the main dishes while still adding that personal touch everyone raves about.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the local market—they’re plump and tart, perfect for this)
– 1 cup pure maple syrup (the real stuff is key here for that deep, rich flavor)
– 1/2 cup bourbon (I use a smooth mid-shelf brand; it adds a lovely warmth without overpowering)
– 1/4 cup water (just a splash to get things going)
– 1 tsp orange zest (freshly grated from one orange—it brightens everything up)
– 1/2 tsp ground cinnamon (a pinch of this spice gives it a cozy holiday vibe)
– 1/4 tsp salt (I always add a bit to balance the sweetness)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander to remove any debris, then drain them well.
2. In a medium saucepan over medium heat, combine the rinsed cranberries, 1 cup pure maple syrup, 1/2 cup bourbon, and 1/4 cup water.
3. Stir the mixture gently with a wooden spoon to combine all ingredients evenly.
4. Bring the mixture to a simmer over medium heat, which should take about 3-4 minutes—you’ll see small bubbles forming around the edges.
5. Reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally to prevent sticking; the cranberries will pop and soften, releasing their juices.
6. After 10 minutes, remove the saucepan from the heat and stir in 1 tsp orange zest, 1/2 tsp ground cinnamon, and 1/4 tsp salt until fully incorporated.
7. Let the relish cool in the saucepan for 15 minutes at room temperature to thicken slightly; it will continue to set as it cools.
8. Transfer the cooled relish to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Vibrant and glossy, this relish has a chunky texture with bursts of cranberry and a silky syrup base that clings beautifully to everything from turkey to cheese plates. I love serving it chilled in a small bowl alongside holiday roasts, or even spooned over vanilla ice cream for a festive dessert twist—it’s versatile enough to become a year-round staple in my fridge.
Citrus Mint Cranberry Relish
Skipping the canned stuff this holiday season, I’m sharing my favorite fresh, zippy cranberry relish that’s become a non-negotiable on our table. It’s the perfect bright counterpoint to all the rich, savory dishes, and honestly, it’s so simple my kids love helping make it. Let’s get to it!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the fridge section—just make sure they’re firm and vibrant)
– 1 large navel orange, zest and segments (for the brightest flavor, I zest it first before cutting)
– 1/4 cup fresh mint leaves (packed—I grow spearmint in a pot on my windowsill for this)
– 1/2 cup granulated sugar (this is my sweet spot, but you can adjust slightly if your cranberries are very tart)
– 1/4 cup water
– 1 tbsp fresh lemon juice (a squeeze from half a lemon right before adding keeps it perky)
Instructions
1. Rinse the 12 oz of fresh cranberries under cool water in a colander, picking out any soft or discolored ones.
2. Using a microplane, zest the entire large navel orange directly into your food processor bowl to capture all the fragrant oils.
3. Peel the orange and carefully cut between the membranes to remove the segments, adding them to the processor bowl (a tip: do this over the bowl to catch any juice).
4. Add the rinsed cranberries and 1/4 cup of packed fresh mint leaves to the food processor.
5. Pulse the mixture in 1-second bursts about 10-12 times until it’s finely chopped but not pureed—you want a relish texture with small bits.
6. In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water over medium heat.
7. Stir constantly with a wooden spoon for 2-3 minutes until the sugar fully dissolves and the syrup is clear, then immediately remove from heat (tip: don’t let it boil or it can crystallize).
8. Pour the warm sugar syrup over the chopped cranberry mixture in a medium mixing bowl.
9. Stir in 1 tbsp of fresh lemon juice until everything is well combined.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld (tip: it keeps beautifully for up to 3 days, so I often make it ahead).
Glossy and jewel-toned, this relish has a fantastic chunky texture that pops with each bite. The citrus and mint make it incredibly refreshing—I love it alongside roasted turkey, but it’s also amazing swirled into yogurt or as a topping for brie on crackers.
Pear Vanilla Cranberry Relish
You know those holiday meals where you need something bright and tangy to cut through all the rich, savory dishes? This Pear Vanilla Cranberry Relish is my secret weapon—it’s sweet, tart, and has a warm vanilla aroma that makes the whole kitchen smell like the holidays. I started making it years ago when I wanted something more interesting than canned cranberry sauce, and now it’s a non-negotiable on my Thanksgiving and Christmas tables.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz fresh cranberries (I always grab an extra bag because they freeze so well)
– 2 ripe pears, peeled and diced (I prefer Bartlett pears for their sweetness, but any firm variety works)
– 1 cup granulated sugar (this balances the tartness perfectly)
– 1/2 cup water
– 1 vanilla bean, split and seeds scraped (using the whole bean gives the best flavor, but 1 tsp vanilla extract works in a pinch)
– 1/4 tsp salt (a pinch of kosher salt really makes the flavors pop)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, discarding any soft or bruised ones.
2. Peel and dice the 2 ripe pears into 1/2-inch pieces, placing them in a medium saucepan.
3. Add the rinsed cranberries, 1 cup granulated sugar, 1/2 cup water, and 1/4 tsp salt to the saucepan with the pears.
4. Split the 1 vanilla bean lengthwise with a paring knife and scrape out the seeds using the back of the knife.
5. Add both the vanilla seeds and the empty pod to the saucepan—the pod infuses extra flavor as it cooks.
6. Stir all ingredients in the saucepan to combine, then place it over medium-high heat.
7. Bring the mixture to a boil, which should take about 5-7 minutes, stirring occasionally.
8. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, stirring every 5 minutes to prevent sticking.
9. Cook until the cranberries have burst completely and the mixture has thickened to a jam-like consistency—you’ll see it coat the back of a spoon.
10. Remove the saucepan from the heat and discard the vanilla bean pod.
11. Let the relish cool in the saucepan for 10 minutes, then transfer it to a serving bowl.
12. Refrigerate the relish for at least 1 hour before serving to allow it to set and the flavors to meld.
Velvety with chunks of soft pear and bursts of cranberry, this relish has a beautiful balance that’s neither too sweet nor too tart. I love serving it chilled alongside roasted turkey or even spreading it on leftover sandwiches for a festive twist.
Jalapeño Lime Cranberry Relish
Picture this: it’s the holiday season, and I’m in my kitchen, surrounded by the vibrant colors of fresh cranberries and jalapeños. I’ve always loved putting a spicy twist on classic dishes, and this Jalapeño Lime Cranberry Relish is my go-to for adding a zesty kick to any festive table—it’s become a family favorite that even my spice-averse uncle now requests!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 12 ounces fresh cranberries—I grab a bag from the farmer’s market for that extra tartness.
- 1 cup granulated sugar—this balances the heat perfectly.
- 2 jalapeños, finely chopped—I leave the seeds in for more spice, but you can remove them if you prefer milder heat.
- 1/4 cup fresh lime juice—squeezed from about 2 limes, and I always use a citrus juicer to get every last drop.
- 1 tablespoon lime zest—from those same limes, adding a bright aroma.
- 1/2 cup water—just tap water works fine here.
- 1/4 teaspoon salt—a pinch of kosher salt enhances all the flavors.
Instructions
- Rinse the 12 ounces of fresh cranberries under cold water in a colander, then drain them thoroughly to remove any debris.
- In a medium saucepan, combine the cranberries, 1 cup granulated sugar, 2 finely chopped jalapeños, 1/4 cup fresh lime juice, 1 tablespoon lime zest, 1/2 cup water, and 1/4 teaspoon salt.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar—this should take about 3-4 minutes.
- Once boiling, reduce the heat to medium-low and let it simmer uncovered for 8-10 minutes, stirring every 2 minutes to prevent sticking, until the cranberries have popped and the relish thickens slightly. Tip: Listen for the soft popping sounds of the cranberries—that’s your cue they’re done!
- Remove the saucepan from the heat and let the relish cool to room temperature in the pan for about 30 minutes, which helps it set. Tip: Avoid covering it while cooling to prevent condensation from watering it down.
- Transfer the cooled relish to an airtight container and refrigerate it for at least 2 hours before serving to allow the flavors to meld. Tip: I like to make this a day ahead—it tastes even better after chilling overnight!
Once chilled, this relish boasts a chunky texture with bursts of tart cranberries and a spicy kick from the jalapeños, all brightened by the zesty lime. Serve it alongside roasted turkey or spread it on a leftover sandwich for a festive twist—it’s so versatile, I’ve even dolloped it over cream cheese for an easy appetizer that always disappears fast!
Rosemary Orange Cranberry Relish
Let me tell you about the holiday condiment that completely changed my family’s Thanksgiving tradition. Last year, I was tired of the same old cranberry sauce from a can, so I experimented with fresh cranberries and some unexpected flavors—now this rosemary orange cranberry relish has become our new must-have. It’s bright, tangy, and has that perfect balance of sweet and herbaceous that pairs beautifully with everything from turkey to cheese plates.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces fresh cranberries (I always look for plump, shiny ones—they burst better)
– 1 cup granulated sugar (I sometimes reduce this to ¾ cup if my oranges are super sweet)
– ¾ cup freshly squeezed orange juice (about 2 large navel oranges—save the zest!)
– 1 tablespoon finely grated orange zest (this is where the real citrus magic happens)
– 2 sprigs fresh rosemary (about 4 inches each—I grow mine in a pot on the windowsill)
– ¼ teaspoon kosher salt (just a pinch to balance all the flavors)
Instructions
1. Rinse 12 ounces of fresh cranberries under cold water in a colander, picking out any stems or soft berries.
2. In a medium saucepan, combine 1 cup granulated sugar, ¾ cup freshly squeezed orange juice, and ¼ teaspoon kosher salt.
3. Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
4. Add the rinsed cranberries and 2 sprigs of fresh rosemary to the saucepan, stirring gently to coat them in the syrup.
5. Increase the heat to medium-high and bring the mixture to a boil, which should take about 2-3 minutes.
6. Once boiling, reduce the heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally—you’ll hear the cranberries pop as they cook.
7. After 10-12 minutes, remove the saucepan from the heat and stir in 1 tablespoon of finely grated orange zest.
8. Carefully remove the rosemary sprigs using tongs, pressing them against the side of the pan to release any infused oils.
9. Transfer the relish to a heatproof bowl and let it cool at room temperature for 30 minutes—it will thicken as it cools.
10. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.
The finished relish has a beautiful jewel-like appearance with whole berries suspended in a glossy syrup. I love how the bright citrus notes play against the earthy rosemary, creating a condiment that’s equally at home on a holiday turkey sandwich or stirred into morning yogurt. Try it with baked brie or as a unexpected topping for vanilla ice cream—the sweet-tart combination is absolutely addictive.
Pomegranate Cranberry Relish
A festive holiday table just isn’t complete without a vibrant, tangy-sweet condiment to brighten up all those rich dishes. Every December, I find myself craving this pomegranate cranberry relish—it’s become my signature make-ahead side that friends and family eagerly request. I love how its jewel-like colors and fresh flavor cut through heavier meals, and it’s so simple to whip up that even I, a self-proclaimed kitchen procrastinator, get it done with a smile.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the freezer section if fresh aren’t available—they work just as well!)
– 1 cup pomegranate arils (seeds from about 1 medium pomegranate; I find it therapeutic to pop them out myself, but pre-packaged is a fine time-saver)
– 1 cup granulated sugar (this balances the tartness perfectly—don’t skimp!)
– 1/2 cup water
– 1/4 cup freshly squeezed orange juice (I always use a juicy navel orange for that bright citrus kick)
– 1 tsp orange zest (finely grated from that same orange—it adds a lovely aromatic note)
– 1/4 tsp ground cinnamon (a warm hint that whispers “holidays” without overpowering)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, picking out any stems or soft berries—this ensures a clean, crisp relish.
2. In a medium saucepan, combine the 1 cup granulated sugar, 1/2 cup water, and 1/4 cup freshly squeezed orange juice, then heat over medium-high until the sugar fully dissolves, about 3 minutes, stirring occasionally with a wooden spoon.
3. Add the rinsed cranberries to the saucepan, reduce the heat to medium, and cook for 5–7 minutes, stirring frequently, until most cranberries have popped open and the mixture thickens slightly—you’ll hear soft popping sounds as they burst.
4. Tip: To avoid a mushy texture, remove the saucepan from the heat as soon as about 80% of the cranberries have split; they’ll continue to soften off the stove.
5. Stir in the 1 cup pomegranate arils, 1 tsp orange zest, and 1/4 tsp ground cinnamon until evenly distributed, then let the relish cool to room temperature in the saucepan for 20 minutes, which helps the flavors meld.
6. Tip: For a smoother relish, you can gently mash a few cranberries with the back of a spoon after cooling, but I prefer leaving it chunky for texture.
7. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours, or up to 3 days, to allow it to fully set and develop its flavors—it tastes even better the next day!
8. Tip: Before serving, give the relish a good stir to redistribute any juices that may have settled at the bottom.
9. Bring the relish to room temperature for about 15 minutes before serving to enhance its brightness and aroma.
10. Serve the relish in a decorative bowl, garnished with a few extra pomegranate arils or a sprinkle of orange zest if desired.
But what truly makes this relish shine is its delightful contrast: the juicy burst of pomegranate seeds against the tender cranberries creates a texture that’s both lively and comforting. Its sweet-tart flavor profile pairs beautifully with roasted turkey, glazed ham, or even spread on a leftover sandwich for a festive twist. I’ve been known to spoon it over vanilla ice cream for a surprising dessert—trust me, it’s a holiday game-changer!
Cardamom Pear Cranberry Relish
Kicking off the holiday season always brings back memories of my grandmother’s kitchen, where the scent of warm spices filled the air. This year, I’ve put my own twist on a classic condiment with a Cardamom Pear Cranberry Relish that’s become my new favorite—it’s sweet, tangy, and has just the right hint of cozy spice to elevate any festive plate. Trust me, once you try it, you’ll want to make a double batch!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ripe pears, peeled and diced (I like using Bartlett pears for their sweetness)
– 1 cup fresh cranberries (frozen work too, but fresh give a brighter flavor)
– 1/2 cup granulated sugar (adjust if you prefer less sweetness)
– 1/4 cup water
– 1 teaspoon ground cardamom (freshly ground is my go-to for maximum aroma)
– 1 tablespoon lemon juice (freshly squeezed adds a zesty kick)
– 1/4 teaspoon salt (a pinch balances the flavors perfectly)
Instructions
1. In a medium saucepan over medium heat, combine the diced pears, cranberries, granulated sugar, and water.
2. Stir the mixture gently until the sugar dissolves completely, which should take about 2-3 minutes.
3. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
4. Add the ground cardamom, lemon juice, and salt to the saucepan, stirring well to incorporate.
5. Continue simmering for another 10 minutes, or until the cranberries have burst and the relish thickens slightly.
6. Remove the saucepan from the heat and let the relish cool to room temperature, which takes about 20-30 minutes.
7. Transfer the cooled relish to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Vibrant and bursting with flavor, this relish has a chunky texture from the softened pears and popped cranberries, with a glossy syrup that clings beautifully. I love serving it chilled alongside roasted turkey or spreading it on a warm biscuit for a festive breakfast twist—it’s sure to become a holiday staple in your home too!
Balsamic Fig Cranberry Relish
Holiday gatherings always call for something special that bridges sweet and savory, and this Balsamic Fig Cranberry Relish has become my go-to showstopper—it’s the perfect balance of tart cranberries, jammy figs, and a rich balsamic glaze that clings to every bite. I first whipped it up on a whim when I had leftover dried figs from a cheese board, and now my family requests it every year because it pairs beautifully with everything from roast turkey to creamy brie. Trust me, once you try it, you’ll want to keep a jar handy for impromptu cheese nights or even spooned over vanilla ice cream for a festive dessert twist.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the freezer section if fresh aren’t in season—they work just as well!)
– 1 cup dried figs, stems removed and chopped (I love Black Mission figs for their deep sweetness)
– 1/2 cup granulated sugar (adjust slightly if your figs are very sweet)
– 1/2 cup water
– 1/4 cup balsamic vinegar (a good-quality aged balsamic makes all the difference here)
– 1 tsp orange zest (from about 1 medium orange—I zest it right before using for the brightest flavor)
– 1/4 tsp salt (a pinch of kosher salt balances the sweetness perfectly)
Instructions
1. In a medium saucepan over medium heat, combine 12 oz fresh cranberries, 1 cup chopped dried figs, 1/2 cup granulated sugar, 1/2 cup water, and 1/4 tsp salt.
2. Stir the mixture gently with a wooden spoon until the sugar dissolves, which should take about 2–3 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce it to a simmer—you’ll see small bubbles around the edges.
4. Let it simmer uncovered for 10–12 minutes, stirring occasionally, until the cranberries pop and the figs soften. Tip: Listen for the cranberries popping; that’s your cue they’re ready!
5. Stir in 1/4 cup balsamic vinegar and 1 tsp orange zest, then continue simmering for another 5–7 minutes until the relish thickens slightly and coats the back of a spoon. Tip: If it seems too thin, simmer a bit longer, but don’t overcook or it can become too jam-like.
6. Remove the saucepan from the heat and let the relish cool to room temperature, about 30 minutes—it will thicken further as it cools. Tip: For a smoother texture, you can mash it lightly with a fork, but I prefer leaving some chunks for texture.
7. Transfer the cooled relish to an airtight container and refrigerate until ready to serve; it keeps well for up to a week.
Rich and glossy, this relish has a delightful sticky texture with bursts of tart cranberries and chewy fig pieces that meld into a deep, caramelized flavor from the balsamic. I love serving it warm over a wheel of baked brie with crackers for an easy appetizer, or chilled alongside roasted meats—the tangy-sweet notes cut through richness beautifully. Leftovers? Try it swirled into yogurt or as a topping for pancakes the next morning; it’s surprisingly versatile!
Cinnamon Clove Cranberry Relish
Kicking off the holiday season always makes me think of my grandmother’s kitchen—the warm, spiced aroma that filled the air is exactly what inspired this vibrant, tangy-sweet condiment. I love how it brightens up a rich holiday plate, and it’s become my go-to make-ahead recipe because it only gets better after a day in the fridge.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the farmers’ market—they’re plump and tart)
– 1 cup granulated sugar (I sometimes reduce this to ¾ cup if I want it extra tangy)
– ¾ cup water
– 1 tsp ground cinnamon (I use Ceylon cinnamon for a softer, sweeter note)
– ½ tsp ground cloves (just a pinch—it’s potent but adds that cozy depth)
– Zest of 1 orange (I zest it right over the pot to catch every bit of citrus oil)
– ¼ cup fresh orange juice (squeezed from that same orange—no waste!)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, picking out any stems or soft berries.
2. In a medium saucepan, combine 1 cup granulated sugar and ¾ cup water over medium-high heat, stirring until the sugar dissolves completely, about 2 minutes.
3. Add the rinsed cranberries to the saucepan and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries pop and soften, about 10 minutes. Tip: Listen for the soft popping sounds—that’s when you know they’re ready.
5. Stir in 1 tsp ground cinnamon, ½ tsp ground cloves, the zest of 1 orange, and ¼ cup fresh orange juice.
6. Continue to simmer for another 5 minutes, stirring gently, until the relish thickens slightly. Tip: It should coat the back of a spoon without being too runny.
7. Remove the saucepan from the heat and let the relish cool to room temperature, about 30 minutes. Tip: As it cools, it will thicken more, so don’t worry if it seems thin at first.
8. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving.
Yes, this relish is a burst of festive flavor—it’s glossy and chunky with a perfect balance of sweet cranberries and warm spices. I love spooning it over roasted turkey or spreading it on a leftover sandwich for a tangy twist. It keeps well in the fridge for up to a week, making holiday prep a breeze.
Gingerbread Cranberry Relish
During the holiday hustle, I always crave something that feels festive but doesn’t keep me in the kitchen for hours. This gingerbread cranberry relish is my secret weapon—it’s the sweet, spicy, and tangy condiment that makes leftover turkey sandwiches taste like a celebration. I started making it a few years ago when I wanted to use up extra cranberries, and now my family insists on it every Christmas Eve.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 12 ounces fresh cranberries (I grab a bag from the freezer section if fresh aren’t looking great)
- 1 cup granulated sugar (this balances the tartness perfectly)
- 1 cup water
- 1 teaspoon ground ginger (freshly ground if you have it, but the jarred stuff works fine in a pinch)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (just a pinch—it’s potent!)
- 1/4 teaspoon salt (I always use kosher salt for even seasoning)
- 1 tablespoon orange zest (from about 1 large orange, scrubbed well first)
- 1/2 cup orange juice (freshly squeezed from that same orange—no waste!)
Instructions
- Rinse the 12 ounces of cranberries under cold water in a colander and pick out any stems or soft berries.
- In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Tip: Stir the mixture over medium heat until the sugar fully dissolves to prevent a grainy texture.
- Add the rinsed cranberries to the saucepan.
- Stir in 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Bring the mixture to a boil over medium-high heat, which should take about 3-4 minutes.
- Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. Tip: The cranberries will pop and soften—listen for that satisfying sound!
- After 10 minutes, remove the saucepan from the heat.
- Stir in 1 tablespoon orange zest and 1/2 cup orange juice. Tip: Let the relish cool for 5 minutes before adding the zest and juice to preserve their bright flavors.
- Transfer the relish to a bowl or jar and let it cool to room temperature, about 30 minutes.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
My favorite part is the texture—it’s chunky with softened cranberries and a glossy, spiced syrup that clings to everything. The gingerbread spices mingle with the tart fruit in a way that feels both cozy and refreshing. Most mornings, I’ll sneak a spoonful over Greek yogurt, but it’s truly magical dolloped on warm brie or alongside a roast.
Star Anise Cranberry Relish
Finally, after years of making the same old cranberry sauce for holiday dinners, I stumbled upon this star anise cranberry relish last Thanksgiving when I ran out of cinnamon—it’s become my new go-to, balancing sweet, tart, and a hint of warm spice that feels both festive and fresh. Trust me, it’s a game-changer that even my picky uncle raved about!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the farmers’ market for that extra tart punch)
– 1 cup granulated sugar (I sometimes swap in half brown sugar for a deeper flavor)
– 1 cup water
– 3 whole star anise pods (don’t skip these—they add that magical aromatic warmth)
– Zest of 1 orange (I use a microplane to get it fine and fragrant)
– 1 tbsp fresh orange juice (squeezed from that same orange, no bottled stuff!)
– Pinch of salt (a tiny pinch balances everything beautifully)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, discarding any soft or bruised ones—this ensures a vibrant relish.
2. In a medium saucepan, combine 1 cup granulated sugar, 1 cup water, and the 3 whole star anise pods over medium-high heat.
3. Stir the mixture constantly with a wooden spoon until the sugar fully dissolves, which takes about 2–3 minutes; this prevents crystallization.
4. Add the rinsed cranberries to the saucepan and bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 10 minutes, stirring occasionally until the cranberries pop and soften.
6. Remove the saucepan from the heat and stir in the zest of 1 orange, 1 tbsp fresh orange juice, and a pinch of salt until well combined.
7. Carefully fish out the star anise pods with a spoon and discard them—they’ve done their job infusing flavor.
8. Let the relish cool to room temperature in the saucepan for about 30 minutes; it will thicken as it cools, so don’t rush this step.
9. Transfer the cooled relish to an airtight container and refrigerate for at least 2 hours before serving to let the flavors meld.
This relish has a chunky, jam-like texture with bursts of tart cranberry, and the star anise adds a subtle licorice note that pairs wonderfully with roasted turkey or even spread on leftover sandwiches. Try it dolloped over brie or stirred into yogurt for a festive breakfast twist—it’s versatile enough to brighten up any meal!
Toasted Pecan Cranberry Relish
Tis the season for festive flavors, and I’m thrilled to share one of my favorite holiday staples—a recipe I’ve been tweaking for years after my aunt first brought a version to our Christmas potluck. It’s the perfect balance of sweet, tart, and nutty, and it comes together so quickly you can whip it up while the turkey rests.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup fresh cranberries (I grab a bag from the farmers’ market—they’re plump and tart)
– 1/2 cup granulated sugar (I sometimes swap in brown sugar for a deeper flavor)
– 1/2 cup orange juice, freshly squeezed if possible (it brightens everything up)
– 1 cup pecans, roughly chopped (toasting them first is a game-changer)
– 1/4 teaspoon salt (a pinch of kosher salt balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and spread the pecans in a single layer on a baking sheet.
2. Toast the pecans in the oven for 5-7 minutes, until fragrant and lightly golden—watch closely to avoid burning, as nuts can go from perfect to burnt quickly.
3. In a medium saucepan over medium heat, combine the cranberries, sugar, and orange juice, stirring gently to dissolve the sugar.
4. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the cranberries pop and the sauce thickens slightly; you’ll hear a soft popping sound as they burst.
5. Remove the saucepan from the heat and stir in the toasted pecans and salt, mixing until everything is well-coated and glossy.
6. Let the relish cool to room temperature for about 30 minutes to allow the flavors to meld—it will thicken further as it cools, so don’t worry if it seems thin at first.
My favorite part is the texture: the pecans add a delightful crunch against the soft, jammy cranberries, with a zesty orange undertone that cuts through the richness. Serve it alongside roasted turkey or spread it on a leftover sandwich for a festive twist—it’s so versatile, I’ve even dolloped it over vanilla ice cream for a quick dessert!
Blood Orange Cranberry Relish
Whenever I see blood oranges appear in the market, I know it’s time to make my favorite holiday condiment. This vibrant relish combines their stunning color with tart cranberries for a festive side that’s far more exciting than the canned stuff. I started making it years ago when I wanted something brighter than traditional cranberry sauce, and now it’s a non-negotiable on my holiday table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 medium blood oranges (I look for ones that feel heavy for their size—they’re juicier)
– 12 oz fresh cranberries (frozen work too, just add a minute to the cooking time)
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 cup orange liqueur like Cointreau (optional, but it adds a wonderful depth)
– 1 cinnamon stick (my secret weapon for warmth)
– Zest of 1 orange (I use a microplane for fine zest that disperses evenly)
Instructions
1. Zest one blood orange using a fine grater or microplane until you have about 1 tablespoon of zest; set aside.
2. Juice all four blood oranges—you should get about 1 cup of juice. Tip: Roll the oranges firmly on the counter before cutting to maximize juice yield.
3. In a medium saucepan, combine the fresh cranberries, blood orange juice, 1 cup granulated sugar, 1/2 cup water, and 1 cinnamon stick.
4. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
5. Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until most cranberries have popped and the mixture has thickened slightly.
6. Remove the saucepan from the heat and stir in the reserved orange zest and 1/4 cup orange liqueur (if using). Tip: The liqueur will sizzle a bit—that’s normal and helps cook off some alcohol while keeping the flavor.
7. Carefully remove the cinnamon stick and discard it.
8. Transfer the relish to a heatproof bowl and let it cool to room temperature for about 30 minutes. Tip: Don’t cover it while cooling—this helps prevent condensation from making it watery.
9. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
Here’s what makes this relish special: it sets into a beautiful, jewel-like texture that’s thick enough to hold its shape but still spoonable. The flavor is a perfect balance of sweet, tart, and subtly spiced, with the blood oranges adding a unique berry-like note. I love serving it alongside roasted turkey, but it’s also fantastic spread on leftover sandwiches or even swirled into morning yogurt for a festive breakfast.
Chai-Spiced Cranberry Relish
You know how some holiday traditions just feel right? This Chai-Spiced Cranberry Relish is my new favorite twist on the classic—it’s warm, aromatic, and so much more interesting than the usual jarred stuff. I first tried adding chai spices a few years ago when I ran out of cinnamon, and now my family insists on it every Thanksgiving and Christmas. It’s become our little signature side that makes the whole house smell incredible.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I always grab an extra bag—they freeze beautifully for later)
– 1 cup granulated sugar (I sometimes swap in half brown sugar for deeper flavor)
– 1 cup water
– 1 orange, zested and juiced (save the zest for garnish—it adds a bright pop)
– 2 cinnamon sticks (these are non-negotiable for me—they infuse better than ground)
– 4 green cardamom pods, lightly crushed (just press with the flat of a knife to release their aroma)
– 4 whole cloves (they pack a punch, so don’t overdo it)
– 1 tsp ground ginger (I keep a jar in the pantry year-round for moments like this)
– ½ tsp freshly grated nutmeg (trust me, fresh makes all the difference)
– Pinch of black pepper (sounds odd, but it balances the sweetness perfectly)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, picking out any stems or soft berries—this ensures your relish isn’t bitter.
2. In a medium saucepan, combine 1 cup granulated sugar, 1 cup water, the zest and juice from 1 orange, 2 cinnamon sticks, 4 crushed cardamom pods, 4 whole cloves, 1 tsp ground ginger, ½ tsp freshly grated nutmeg, and a pinch of black pepper.
3. Heat the mixture over medium-high heat, stirring occasionally with a wooden spoon, until the sugar fully dissolves and it comes to a gentle boil, about 3–4 minutes.
4. Add the rinsed cranberries to the saucepan, reduce the heat to medium-low, and simmer uncovered. Stir every few minutes to prevent sticking.
5. Cook for 10–12 minutes, until most cranberries have popped open and the liquid thickens slightly—you’ll see it coat the back of a spoon. Tip: Don’t overcook, or it’ll turn too jam-like; you want some whole berries for texture.
6. Remove the saucepan from the heat and let it cool for 5 minutes. Fish out the cinnamon sticks, cardamom pods, and cloves with a slotted spoon—this keeps the spices from overpowering later. Tip: If a pod or clove is tricky to find, strain the relish through a fine-mesh sieve for a smoother finish.
7. Transfer the relish to a bowl or jar and refrigerate for at least 2 hours to let the flavors meld. Tip: It tastes even better the next day, so I often make it ahead.
After chilling, this relish is a gorgeous balance of tart and sweet, with the chai spices weaving through every bite. I love how the cranberries hold their shape, giving it a chunky, spreadable texture that’s perfect on turkey sandwiches or dolloped over brie. Around the holidays, I’ll serve it in a pretty bowl with that reserved orange zest sprinkled on top—it always disappears fast!
Cranberry Relish with Fresh Thyme
Kicking off the holiday season always makes me crave something bright and tangy to cut through all the rich, savory dishes. This cranberry relish with fresh thyme has become my go-to—it’s the perfect balance of sweet, tart, and herby, and it comes together in a flash while the turkey rests. I love how it makes the whole kitchen smell like a festive herb garden.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces fresh cranberries (I always grab an extra bag for snacking—they freeze beautifully!)
– 1 cup granulated sugar (adjusting this can make it too tart, so I stick to the full cup)
– 1 cup water
– 1 orange, zested and juiced (I use a microplane for the zest to avoid the bitter white pith)
– 2 tablespoons fresh thyme leaves, stripped from the stems (fresh is key here—dried thyme just doesn’t give the same bright flavor)
– 1/4 teaspoon fine sea salt (a pinch really helps balance the sweetness)
Instructions
1. Rinse the 12 ounces of fresh cranberries under cold water in a colander, discarding any soft or bruised berries.
2. In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water over medium-high heat, stirring until the sugar dissolves completely, about 2-3 minutes.
3. Add the rinsed cranberries to the saucepan, along with the zest and juice from 1 orange, and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer the cranberries, stirring occasionally, until they pop and the mixture thickens slightly, about 10-12 minutes. Tip: Listen for the soft popping sounds—it’s a good indicator they’re done!
5. Remove the saucepan from the heat and stir in 2 tablespoons of fresh thyme leaves and 1/4 teaspoon of fine sea salt until well combined.
6. Let the relish cool to room temperature in the saucepan, which will allow it to thicken further as it sits, about 30 minutes. Tip: I avoid covering it while cooling to prevent condensation from watering it down.
7. Transfer the cooled relish to a serving bowl or an airtight container. Tip: For best flavor, refrigerate it for at least 1 hour before serving to let the thyme infuse fully.
8. Serve the cranberry relish chilled or at room temperature as desired.
Chunky and glossy, this relish has a vibrant texture with bursts of cranberry and a subtle herbal note from the thyme. It’s fantastic spooned over roasted turkey or stirred into yogurt for a festive breakfast—the bright acidity really wakes up your palate!
Smoky Chipotle Cranberry Relish
Venturing beyond the usual holiday condiments, I stumbled upon this smoky-sweet revelation last Thanksgiving when my usual cranberry sauce felt too predictable—this relish has become my go-to for adding a kick to everything from turkey sandwiches to cheese boards. Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the local market—frozen work too, but fresh give a brighter pop)
– 1 cup granulated sugar (I use organic cane sugar for a subtle molasses note)
– 1/2 cup water
– 2 chipotle peppers in adobo sauce, minced (I love the smoky depth from canned peppers—keep the extra sauce for another use)
– 1 tbsp fresh lime juice (squeezed right before adding to keep it zesty)
– 1/4 tsp salt (I use fine sea salt to balance the sweetness)
Instructions
1. Rinse the 12 oz fresh cranberries under cold water in a colander, discarding any soft or bruised ones—this ensures a crisp texture.
2. In a medium saucepan over medium heat, combine the 1 cup granulated sugar and 1/2 cup water, stirring constantly until the sugar dissolves completely, about 2 minutes.
3. Add the rinsed cranberries to the saucepan, increase the heat to medium-high, and bring the mixture to a boil.
4. Reduce the heat to low and simmer the cranberries for 10 minutes, stirring occasionally, until they burst and the liquid thickens slightly—tip: listen for popping sounds as a cue.
5. Stir in the 2 minced chipotle peppers in adobo sauce, 1 tbsp fresh lime juice, and 1/4 tsp salt until well combined.
6. Continue cooking over low heat for 3 more minutes, stirring gently, to let the flavors meld—tip: avoid overcooking to preserve a chunky relish texture.
7. Remove the saucepan from the heat and let the relish cool to room temperature for about 30 minutes, transferring it to a bowl if desired—tip: it thickens further as it cools.
8. Once cooled, cover and refrigerate the relish for at least 1 hour before serving to enhance the smoky and tangy notes.
Oozing with a glossy, jewel-like sheen, this relish boasts a perfect balance of tart cranberries and smoky chipotle heat, with a texture that’s both chunky and spreadable. I love dolloping it over grilled chicken or stirring it into cream cheese for a festive dip—it’s a versatile star that steals the show without overpowering your meal.
Summary
Vibrant and versatile, these 20 cranberry relish recipes are your holiday game-changers! From classic to creative, there’s a zesty twist for every table. We’d love to hear which one becomes your new tradition—drop a comment with your favorite. If this roundup sparked some inspiration, please share it on Pinterest to spread the festive cheer. Happy cooking!
