This spiced cranberry orange relish is a bright, tangy, and slightly spiced sauce that I love to pair with roasted meats. The combination of tart cranberries, zesty orange, and warm spices creates a festive and flavorful condiment that instantly elevates any meal. It’s quick to prepare, comes together in under 20 minutes, and can even be made ahead of time for stress-free holiday cooking.

Why You’ll Love This Recipe

I like this recipe because it’s not just a plain cranberry sauce—it’s layered with flavors from cinnamon, ginger, and nutmeg that make it taste warm and aromatic. I also enjoy the balance of tart and sweet, with the orange adding brightness that pairs perfectly with turkey or duck. I often prepare extra and freeze some, because I find it keeps well and makes future meals even easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup water

• 1 (12-ounce) bag fresh cranberries

• 1 tablespoon orange zest

• Flesh from 1 orange, chopped

• 1 cup sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon fresh grated ginger

• 1/4 teaspoon grated nutmeg

Directions

1. I bring the water, sugar, orange zest, and spices to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves.

2. I add the cranberries and chopped orange flesh, return to a boil, then reduce the heat to medium-low.

3. I let the mixture cook until about two-thirds of the cranberries pop open and the sauce thickens, which takes around 8 minutes.

4. I transfer the relish to a bowl and let it sit at room temperature for at least one hour before serving.

Servings and timing

This recipe makes about 8 servings, with each portion being roughly 1/4 cup. Prep time takes 10 minutes, cooking time is 8 minutes, and I allow at least 1 hour of resting before serving. The total time comes to about 1 hour and 18 minutes, including resting.

Variations

I sometimes like to stir in a splash of Cognac or Grand Marnier at the end of cooking for extra depth. Another twist I enjoy is adding a handful of dried cherries or raisins for texture and sweetness. If I want a slightly spicier kick, I’ll add a pinch of ground cloves or allspice. For a lighter, fresher flavor, I occasionally replace some of the sugar with honey.

Storage/Reheating

I store this relish in an airtight container in the refrigerator for up to one week. If I want to keep it longer, I freeze it for up to two months. To serve again, I simply thaw it in the refrigerator overnight and let it come to room temperature before putting it on the table.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I often use frozen cranberries when fresh ones aren’t available. I don’t even thaw them before cooking; I just add them straight to the saucepan.

Can I make this relish ahead of time?

Absolutely. I find the flavor develops even more after sitting for a day or two, so I usually make it in advance for holidays.

Can I reduce the sugar in this recipe?

Yes, but I keep in mind that cranberries are very tart. I sometimes reduce the sugar slightly and balance the flavor with honey or maple syrup.

What can I serve this with besides turkey?

I like to serve it with roasted duck, chicken, or even as a topping for baked brie or sandwiches.

How do I know when the relish is done?

I cook it until most of the berries have popped and the sauce has thickened. It will also thicken more as it cools, so I don’t worry if it looks a bit loose while still hot.

Conclusion

This spiced cranberry orange relish is a simple yet flavorful recipe that I always return to during the holidays. I love how quickly it comes together, and the way it brings brightness and spice to roasted meats makes it an essential part of my festive table. Since it keeps and freezes well, I often prepare a double batch so I always have some ready to serve. It’s a classic that I never get tired of making.