Quick & Easy Cranberry Relish with Orange, Pear, and Maple

Ingredients for Quick & Easy Cranberry Relish with Orange, Pear, and Maple

(The full list of ingredients and measurements are listed in the recipe card below.)

Fresh Cranberries – A 12-ounce bag of fresh cranberries (or about 3 cups) is what you need to make this fresh cranberry relish. This is the standard-size bag of cranberries found at the grocery store. 

Fresh Orange – You’ll need a medium-sized orange. Navel oranges are readily available, so that’s typically what I use. You can also use 2 smaller oranges, like clementines.

Fresh Pear – Use a ripe, but not mushy pear. Bartlett and Anjou pears are great choices, but any variety of pear will work fine.

Granulated Sugar – I like to use raw cane sugar because I enjoy the slight molasses flavor, but white sugar is fine, too.

Pure Maple Syrup – Please use pure maple syrup in this dish. Maple flavoring or extract has a very strong flavor that will overwhelm the natural flavors of the relish.

Cinnamon, or Nutmeg (optional) – Spices are optional, but I enjoy a subtle touch of warm spice flavor in the relish. Just a pinch is all you need.

Salt – A small pinch of salt enhances the flavors of cranberry relish.

Tips for Making the Best Cranberry Relish:

Use fresh cranberries. Fresh cranberries will give the best texture and flavor. You can use frozen cranberries in a pinch, but allow them to thaw and drain first. 

Balance the sweet with the tart. You may find you prefer more or less sugar in your relish. Adjust the amount of sugar to your liking.

Pick the right pear. You want a pear that is ripe, but not overripe. It should have a bit of firmness. 

Don’t over-process. Pulse the mixture in the food processor just until it reaches your desired texture—small chunks and bits are ideal. Over-blending can make the consistency too smooth.

Let it Chill. Allow the relish to rest in the refrigerator for at least an hour, but overnight is best. This helps the flavors meld together for a more balanced and delicious result.

Serve creatively. Cranberry relish isn’t just for turkey! Use it as:

• A topping on sandwiches.
• A mix-in for yogurt or oatmeal.
• A festive addition to a charcuterie board.

Store the cranberry relish. Store it in an airtight container in the fridge for 4-5 days. I like to use a mason jar. You can also freeze cranberry relish for up to 3 months in a freezer-safe container.

Optional Additions to Cranberry Relish:

• Add a pinch of red pepper flakes or a small diced jalapeño for a zesty kick.
• Add some crunch by stirring in a handful of chopped pecans or walnuts just before serving.
• Mix in a handful of dried fruit like chopped dried apricots, cherries, or golden raisins for added texture and sweetness.
• Add some chopped fresh herbs. A touch of fresh rosemary or mint can add a flavorful herbal twist.
• Swap orange for lemon or lime zest for a tangy, refreshing change.
• A tiny splash of vanilla or almond extract can add a subtle, warm flavor profile that complements the fruit.
• Stir in a spoonful of Dijon mustard and a dash of apple cider vinegar to turn the relish into a tangy chutney.

How to Serve Cranberry Relish:

• Traditional Thanksgiving Pairing. Serve it as a bright, tart accompaniment to turkey or ham.
• As an appetizer. Spoon it over a block of cream cheese or a round of brie for an effortless party dip. Pair with crackers or crostini.
• Leftover Sandwich Spread. Use it as a spread for turkey or ham sandwiches. It’s especially good on a sandwich with leftover turkey and brie.
• Breakfast Topping. Dollop it on pancakes, waffles, or yogurt for a festive breakfast.
• Dessert Topping. Use it as a topping for vanilla ice cream, cheesecake, or pound cake.
• Charcuterie Board Star. Include it on a holiday cheese board with an assortment of cheeses, nuts, and crackers.