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Photo: Hector Sanchez; Styling: Buffy Hargett  

Cranberry-Orange Relish

The flesh and juice of oranges and a shot of orange liqueur help balance the tartness of cranberries in this coarsely chopped condiment.

Southern Living NOVEMBER 2013

  • Yield: Makes about 4 cups
  • Hands-on:10 Minutes
  • Total:10 Minutes


  • 1 (12-oz.) package fresh or frozen cranberries, thawed
  • 1 orange, unpeeled, seeded, and cut into 6 wedges
  • 3/4 cup chopped toasted pecans
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange liqueur (such as Grand Marnier)


Pulse cranberries in a blender or food processor 4 or 5 times or until coarsely chopped; transfer to a large bowl. Pulse orange wedges 4 or 5 times or until coarsely chopped. Stir pecans, next 3 ingredients, and oranges into cranberries. Serve relish immediately.

Note: To make ahead, prepare as directed, omitting pecans. Cover and chill up to 2 days. Add pecans just before serving.


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Cranberry-Orange Relish recipe