Tart cranberries have met their match with bright orange, sweet Medjool dates, and the perfect balance of spices in a mouthwatering relish that will brighten any meal from Thanksgiving turkey to sandwiches and ice cream! This easy and sweet relish comes together in less than 10-minutes and can be made ahead of time!

Ways to Enjoy Leftover Cranberry Orange Relish

This versatile relish pairs well with turkey, ham, and seafood dishes.  You can also use it as a topping over bake brie, as a condiment for a charcuterie board, in a turkey salad, added to smoothies, in a bowl of unsweetened dairy-free yogurt or ice cream, or as an amazing addition to a turkey or ham sandwich!  Its naturally sweet and tangy profile pairs with almost anything so be creative!

Why Cranberries are So Good for You!

Cranberries are considered a super food and for good reason!  They are loaded with vitamins (C, A, K, E, and B), minerals (potassium, calcium and iron to name a few), gut healthy fiber, and five different antioxidants! [1]

Antioxidants are essential to our health and wellbeing as studies have shown that they may protect cells against free radicals, which may lead to disease. [2]. One of the antioxidants found in cranberries is quercetin, which supports immune health and fights inflammation.

So grab some fresh cranberries and let’s get cooking!

Cranberry Orange Relish Ingredients

Makes approximately 12 ounces

8oz Fresh Organic Cranberries

1 organic Mandarin, throughly washed

3 Pitted Organic Medjool Dates, room temperature

1 Tbsp-1/4 cup Organic Pure Maple Syrup*, sweetened to your preference

1/2 tsp Ground Cinnamon

1/8 tsp Ground Cloves

Pinch of Real Salt

*Omit for Whole30

How to make Cranberry Orange Relish

1. Rinse the cranberries in a large bowl of cool water, removing any berries that are not up to par.  Drain in a colander and then throughly wash the orange and dry.

2. Cut the mandarine into large pieces and add to the food processor with the dates, pulse a few times to chop the mandarine and dates up a bit.

4. Add the cranberries, maple syrup, and spices and process until a desired consistency is reached. You may need to stop and scrape the sides a few times.

5. Transfer to a clean glass jar with a lid or a bowl if you are making this a day or two in advance, if you are serving it later today then transfer it to a clean dish and cover.

Refrigerate until ready to serve.

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FAQs

Q: Can I make Paleo Cranberry Orange Relish ahead of time?

A: Yes, yes and yes!  I always make mine at least one to two days before I want to serve it!  This not only takes one thing off my plate when I have so many other dishes to prepare over the holidays, but it also give the relish plenty of time to settle and marinate all those beautiful flavors together.  In my opinion, the relish tastes better when it has been made at least a day in advance, just store it in an airtight container until ready to eat.

Q: What if I don’t have a food processor?

A: Paleo Cranberry and Orange Relish can be made without a food processor!  If you don’t own one or if it’s occupied at the moment, just grab your blender and get to work! Have your blender plunger handy to help push any larger pieces towards the blades to get a nice consistent mince and add a bit more fresh orange juice if needed to thin.  If you are making a larger batch of the relish, do this in batches so you don’t overwhelm and crowd the pitcher.

Q: What other types of oranges to you recommend to make cranberry orange relish?

A: If you are going to use a different variety or orange, any will do to be honest.  If the orange is large, maybe only use half of it. If the pith (white parts) are really thick, shave off the zest and supreme the orange so the relish isn’t too bitter. I do prefer mandarins because their skin is very thin and you can easily use the whole fruit versus just parts of it.

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