It’s officially time for Thanksgiving dinner prep! This cranberry relish is a favorite in my family and honestly, it’s pretty much the only cranberry sauce I’ve ever known. But once you try it, you’ll see why it’s hard to beat! Bright, fresh, and with a hint of texture that you don’t get from cooked cranberry sauces, this no-cook recipe keeps things simple and delicious.

Best of all, it’s one of those dishes you can whip up in minutes, then stash in the fridge or freezer ahead of time (I love using my jumbo silicone cubes for this!). Anything that saves time on the big day is a win in my book—and this relish does just that!

😍 Why You’ll Love My Easy Cranberry Relish

This cranberry relish is the perfect mix of simplicity and flavor, and it brings a fresh, zesty twist to the traditional Thanksgiving spread. Not only does it have a beautiful, ruby-red color that brightens up any holiday table, but it also comes together in just a few minutes—no cooking required! All you need is a handful of ingredients, a food processor, and you’re set.

Unlike most cranberry sauces, this relish keeps things light, with only about half the sugar of a typical recipe. It’s also packed with texture, thanks to the raw cranberries, crisp apple, and crunchy pecans, which give each bite a little something extra.

And let’s not forget the convenience: you can make it a day or two in advance, pop it in the fridge, or even freeze it to save time. It’s the ultimate make-ahead recipe, freeing you up to enjoy Thanksgiving morning stress-free!

🗒️ Ingredients

Cranberries – The star of the show, bringing vibrant color, tartness, and that unmistakable holiday flavor.

Granny Smith apple – A crisp, tart apple that balances the cranberries with just the right amount of sweetness.

Orange – Adds a citrusy brightness and a touch of natural sweetness, rind included for an extra kick of flavor.

Pecans – Provides a buttery crunch that complements the fruit’s brightness.

Granulated sugar – Just the right amount to mellow the tartness and bring everything together.

Ground cinnamon – Adds a warm, cozy spice that makes each bite feel like the holidays.

Kosher salt – Enhances all the flavors and balances the sweetness with a little savory touch.

👩‍🍳 How to Make This No-Cook Cranberry Relish

🍊 In the bowl of a food processor, add the orange wedges (with rind), cranberries, apple quarters, pecans, sugar, cinnamon, and salt.

🥄 Pulse for about 30 seconds, or until everything is finely chopped. Scrape down the sides as needed to make sure it blends evenly. (If the top half of the mixture isn’t blending at first, don’t worry—the ingredients will work their way down as the bottom portion processes.)

🥣 Transfer the mixture to a serving bowl, cover, and let it sit in the fridge for at least 2 hours to allow the flavors to meld.

❄️ Once chilled, it’s ready to serve!

🥳 Enjoy!

🎩 Tips and Tricks

• Make Ahead: This relish actually tastes even better after sitting for a few hours (or even overnight), so feel free to make it a day or two in advance. It also freezes beautifully, so you can get a jumpstart on your prep by making it weeks ahead—just thaw in the fridge the night before serving.
• Customize the Sweetness: If you prefer a sweeter relish, you can add a little more sugar to taste or use maple syrup instead. Just keep in mind that maple syrup will make the relish a bit more liquid-y, giving it more of a chutney-like consistency.
• Adjust the Spice: Cinnamon is the star here, but you can experiment with other spices like nutmeg or allspice for a different flavor profile.
• Go Easy on the Apple: If you’re not a huge fan of apples, you can reduce the amount or swap it out for a pear, which will offer a similar texture but a more subtle flavor.

🌟 Variations

Blood Orange Twist: For a deeper, slightly more complex citrus flavor, swap the regular orange for a blood orange. It will add a beautiful red hue and a slightly tangy, berry-like note to the relish.

Grapefruit Version: If you want a more tart, slightly less sweet relish, substitute grapefruit for the orange. This will add a refreshing, zesty twist but keep the overall vibe bright and citrusy.

Spicy Kick: Add a pinch of ground ginger or cayenne pepper for a bit of heat. This can bring an unexpected kick to the relish and balance the sweetness with a touch of spice.

Maple Pecan: For a richer, more fall-inspired flavor, use maple syrup instead of granulated sugar and swap in toasted pecans for extra depth. This variation will make the relish a little more syrupy, like a chutney.

🤲 Substitutions

• Cranberries: If you can’t find fresh cranberries, frozen cranberries work just as well. Just be sure to thaw them before using. You can also try using dried cranberries for a different texture, though they won’t provide the same tartness.
• Orange: If you’re out of fresh oranges, you can substitute with orange juice (about 1/2 cup) or another citrus like grapefruit or lime for a more tart flavor. Keep in mind that the rind adds a lot of flavor, so you may want to add a little extra zest from another citrus if you go that route.
• Granny Smith Apple: Any apple will work here, but Granny Smith apples are perfect because they provide a tart balance to the sweetness. If you prefer a sweeter apple, like Fuji or Gala, feel free to use that instead.
• Pecans: If you’re allergic to nuts or prefer a different flavor, you can use walnuts, almonds, or even sunflower seeds. You could also omit the nuts entirely if you prefer a smoother texture.
• Sugar: To make this recipe refined sugar-free, you can substitute the granulated sugar with a sugar alternative like monk fruit sweetener, stevia, or coconut sugar. If you prefer liquid sweeteners, maple syrup or honey can be used (just keep in mind it will change the texture).
• Cinnamon: If you’re not a fan of cinnamon, you can substitute with other warm spices like ground nutmeg, allspice, or even a pinch of ground ginger for a spicy kick.

📓 Best served with

• Roast Turkey
• Stuffing
• Mashed Potatoes
• Pork Roast, Chicken or Ham
• Cheese and Charcuterie Boards
• Roast Vegetables (Carrots, Sweet Potatoes, etc.)
• Baked Brie
• Dinner Rolls

…. basically your entire Thanksgiving spread!

👝 How to Store This Cranberry Relish

In the Fridge: After making the relish, transfer it to an airtight container and store it in the refrigerator for up to 3–4 days. The flavors will continue to develop, so it can taste even better after a day or two!

In the Freezer: You can freeze the relish if you want to make it well in advance. Just spoon it into a freezer-safe container or silicone cubes for easy portions. When ready to serve, thaw it in the fridge overnight. It can be stored in the freezer for up to 1–2 months.

🧠 Common Questions