Fresh Orange Cranberry Relish

Fresh Cranberry Relish

Fresh orange Cranberry relish is one of my favorite side because it combines the perfect balance of tartness from the cranberries and sweeteness from the oranges. You also get all the health benefits because there is no cooking. Cranberries are loaded with vitamin C and antioxidants. At home, we don’t just wait for Thanksgiving or Christmas to make it, we stock up in the fall and freeze several bags so that we can make it whenever we want to! It is a lovely addition to yogurt, smoothies, with pancakes, oatmeal…


Nutritional facts about cranberries:

Everyone knows that they help prevent and heal urinary tract infections, but newer research also seems to indicate that they can even prevent stomach ulcers from developing. Cranberries are a major source of anti-oxidants so they are naturally anti-cancer. They are also anti-inflammatory. So, they are now in my list of super foods and they don’t cost hardly anything! So stock up!

You can serve it with tofurkey, seitan dish, mash potatoes and gravy. You get the idea, but don’t stop there. I love using the relish as a dessert, in yogurt, crepes, pancakes, smoothies…

Cranberry dessert

All you have to do is find a nice serving glass (or mug as in the photo), spoon some of the relish, then sprinkle some granola, then a little soy or nut milk, then more relish and finish with some granola. It is pretty, delicious and very good for you. If you want more fancy, you can add a scoop of coconut or soy icecream but it doesn’t need it.

Ok, so no more excuses for buying cranberry sauce in a can (that looks like dog food when it comes out) or other lesser versions. You know better now!


Orange Cranberry Relish
Prep time
Total time
This relish is so much fresher than anything you can buy in a can or jar. It bursts with color and flavor!
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 1 bag of cranberries (fresh or frozen)
  • 2 medium organic oranges
  • 2-3 Tbsp brown sugar
  1. Pour the semi frozen cranberries in a food processor.
  2. Wash your oranges, remove the top and bottom off and cut into quarters.
  3. Add the oranges (the whole thing) by spreading them around the processor and sprinkle the sugar evenly.
  4. Pulse several times. You will need to stop, add more cranberries and oranges and mix again until most of the large pieces are nicely processed and the sugar well mixed.
  5. Leave some pieces for an added crunch.
  6. Taste, add sugar if needed, this part is up to you.
  7. Some people like it tart, others more sweat.
  8. Cover and refrigerate.


As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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