Cranberry–Orange Relish

Cranberry Relish
Matt Taylor-Gross

This bracingly tart relish, from Matthew Jennings of Townsman in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing.

Cranberry–Orange Relish
Bracingly tart, this barely cooked relish is a perfect foil to rich, creamy Thanksgiving side dishes.
Yield: makes about 1 1/2 cups
Time: 10 minutes


  • 1 orange (1/2 finely zested, remaining flesh and peel finely chopped)
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 14 cup freshly squeezed lime juice
  • 2 tbsp. Grand Marnier, or other orange liqueur
  • 12 tsp. kosher salt


  1. To a saucepan, add zested and chopped orange, cranberries, sugar, lime juice, liqueur, and salt. Bring to a simmer over medium heat and cook, stirring, until the cranberries burst and the sauce thickens, 8 minutes. Scrape into a bowl and let cool