Low Sugar Fresh Cranberry Orange Relish

No Thanksgiving dinner is complete without a batch of this 5-minute fresh cranberry orange relish. Full of fresh cranberries, a whole orange, and nuts, It’s a crunchy, no-cook version of cranberry sauce. 

Not only is it significantly lower in sugar than traditional cranberry relish or sauce, but it’s also higher in fiber, making it diabetes-friendly. 

this …

Here’s what I use to make this cranberry orange relish. I’ve listed a few substitutions and variations in the section below.

See my recipe card for the complete recipe with all ingredients and measurements.

Cranberries. You can use whole fresh or frozen cranberries. Frozen cranberries will shrivel when thawed, but since everything gets chopped up in a food processor, no one will ever know.

One whole orange with skin. I like a navel orange for this recipe because the flesh is naturally sweet, allowing you to use less sweetener. Navel oranges are also seedless, which is a good thing, because you’ll use the entire orange without peeling it.

Almonds. These add flavor and crunchy texture, and almonds go so well with orange and cranberry. Check out my Cranberry Orange Almond Shortbread Cookies to see how many people love that combo!

Sweetener. I use Lakanto, a zero-calorie sweetener made from monk fruit and erythritol. It won’t affect your blood sugar or insulin, but I always recommend using sugar or non-nutritive sweeteners in moderation. Read this article on erythritol and blood clots to learn why. This recipe only calls for ⅓ cup of sweetener (or less if you prefer).

You can swap pecans or walnuts for the almonds. If you’re nut-free, you can also leave out the nuts.

If you prefer plain white or brown sugar, you can use that instead of a non-nutritive sweetener. Or use half sugar and half Lakanto. Start with ⅓ cup total and add more if necessary. I don’t recommend maple syrup or honey because they will change the texture of the relish.

Try these variations:

• Add a peeled crisp apple or pear to the food processor in addition to or in place of the orange.
• Flavor this cranberry relish with a pinch of cinnamon, allspice, or ginger.
• For more almond flavor, add a few drops of almond extract. Or, for more orange flavor, add a few drops of orange extract.

This orange cranberry relish recipe comes together in two quick steps:

First, add your ingredients to the food processor. Wash and drain your cranberries well. Discard any that are soft. Wash your whole orange and cut it into quarters (don’t peel it). Then, cut each quarter in half. Add the orange pieces, the almonds, and the sweetener to the food processor.

Second, pulse the mixture about 30 times, scraping down the bowl as needed. Keep the relish on the chunky side; don’t puree it. Taste the relish for texture and sweetness and adjust as necessary. Store it in a covered container in the refrigerator until you’re ready to use it.