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Raw Cranberry Relish

This recipe can easily be doubled or tripled--and it is so good, you probably should at least double it. And it needs to be made in advance so it can meld 24 hours before adding the orange zest and juice. Over the years, I have cut back significantly on the amount of sugar I use in this recipe and have updated it to reflect the exact amounts as of 2015.
Course Side Dish
Cuisine American
Author The Cowgirl Gourmet got this recipe from the back of the cranberry bag (can you believe it?)


  • 1 bag of fresh cranberries preferably organic
  • 2 tablespoons sugar
  • 1/4 cup honey
  • Zest of one orange
  • Juice of said orange


  1. Rinse the cranberries and drain them well. Pour them into a food processor. Add the sugar and honey and pulse until everything is finely chopped.
  2. Place in a container and let the flavors meld for 24 hours in the refrigerator.
  3. The next day, remove the cranberry relish from the fridge and taste. Add the zest of one orange and then juice that orange into the bowl. Stir to combine and refrigerate until ready to serve.
  4. Serve with turkey, stuffing, mashed potatoes, roasted vegetables and gravy.