No-Cook Cranberry-Orange Relish with Ginger and Bourbon

Why You’ll Love This Recipe

• Bright, no-cook relish with lively ginger heat and citrusy orange freshness.
• Toasted walnuts add toasty crunch against the juicy cranberries.
• A splash of bourbon brings warmth and depth without overpowering.
• Make-ahead friendly, and it pairs beautifully with rich mains and sandwiches.

Grocery List

• Produce: Fresh cranberries, 1 large seedless navel orange, fresh ginger
• Dairy: None
• Pantry: Granulated sugar, kosher salt, ground cinnamon (optional), ground allspice (optional), bourbon, walnut halves

Full Ingredients

Relish

• 12 oz fresh cranberries (about 3 cups), rinsed and drained
• 1 large seedless navel orange (10–12 oz), zested (about 1 tsp), segmented with membranes and pith discarded, plus 2 tbsp fresh juice
• 2/3 cup granulated sugar (130 g)
• 1 tbsp finely grated fresh ginger (from about a 1-inch piece)
• 2 tbsp bourbon (30 ml)
• 1/4 tsp kosher salt (or 1/8 tsp fine sea salt)
• 1/8 tsp ground cinnamon, plus a pinch of ground allspice (both optional)
• 1/2 cup walnut halves, toasted and coarsely chopped (55 g)

Optional Garnish

• Extra orange zest ribbons
• Additional chopped toasted walnuts
• Small mint leaves

If Toasting Walnuts (Optional)

• Oven: 350°F for 7–9 minutes on a dry sheet pan, stirring once, until fragrant.
• Stovetop: Dry skillet over medium heat, 3–5 minutes, tossing frequently.

Step-by-Step Instructions

Step 1: Toast and cool the walnuts (optional)

For deeper flavor, toast the walnut halves. Oven method: preheat to 350°F. Spread walnuts on a sheet pan and toast for 7–9 minutes, stirring once, until fragrant and a shade darker. Skillet method: toast in a dry skillet over medium heat for 3–5 minutes, tossing frequently. Transfer to a plate and let cool completely before chopping.

Step 2: Zest, segment, and juice the orange

Using a microplane, zest the orange to yield about 1 teaspoon. With a sharp knife, trim off the top and bottom, then cut away the peel and pith. Cut between membranes to release the segments. Squeeze the remaining membranes to collect 2 tablespoons of juice. Discard membranes and pith.

Step 3: Pulse the cranberries

Add the rinsed cranberries to a food processor fitted with the metal blade. Pulse 6–8 times until they are coarsely chopped—pea-sized pieces with some finer bits. Do not run the processor continuously; you want texture, not a puree.

Step 4: Add aromatics, sugar, and bourbon

Add the orange segments, orange zest, grated ginger, sugar, salt, bourbon, and optional spices to the processor. Pulse 8–12 times, scraping the bowl once, until the mixture is finely chopped and spoonable but still visibly chunky. Taste; the mixture should be bright, sweet-tart, and lightly warmed by the ginger and bourbon.

Step 5: Fold in walnuts and rest

Transfer the relish to a mixing bowl and fold in the chopped toasted walnuts. Let the relish rest for 30 minutes at cool room temperature or in the refrigerator. This brief maceration lets the sugar dissolve and the flavors meld. Taste again and adjust sugar or a splash more bourbon to your preference.

Step 6: Serve and garnish

Spoon into a serving bowl and garnish with a few orange zest ribbons, extra chopped walnuts, and a sprig of mint if you like. Serve chilled or just cool alongside roast turkey, ham, pork, or rich vegetarian mains. It is also excellent on sandwiches or spooned over creamy cheeses.

Pro Tips

• For the best chop, pulse in short bursts and stop as soon as the mixture looks finely chopped; over-processing turns it watery.
• Chill cranberries for 10–15 minutes before processing—they firm up and chop more cleanly.
• Prefer a less sweet relish? Start with 1/2 cup sugar and add more to taste after resting.
• Keep toasted walnuts crisp by folding them in right before serving, especially if making the relish a day ahead.
• No bourbon on hand? Swap in fresh orange juice or maple syrup for a no-alcohol, warm flavor.

Variations

• Maple–Pecan: Replace sugar with 1/2 cup pure maple syrup (to taste) and swap walnuts for toasted pecans.
• Spicy Citrus: Add 1/2 finely minced jalapeño (seeded) and the zest of 1/2 lime for a subtle kick and extra brightness.
• Port or Liqueur: Swap bourbon for 2 tbsp ruby port or orange liqueur for a fruitier, rounder finish.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 7 days. Flavor improves by day 2. For best crunch, store toasted nuts separately and fold in just before serving. Freeze (without nuts) for up to 2 months; thaw overnight in the refrigerator, stir in fresh zest and juice to brighten, then add nuts.

Nutrition (per serving)

Approximate for 1/4 cup (1 of 10 servings): 115 calories; 4.5 g fat; 19 g carbohydrates; 2 g fiber; 15 g sugars; 1.5 g protein; 60 mg sodium. Alcohol is minimal and mostly for flavor; adjust to your preference.