Baked Cranberry Relish

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This Baked Cranberry Relish is a great thanksgiving side dish that practically makes itself! It is also wonderful to eat as a jelly on toast or muffins!

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Baked Cranberry Relish

The cranberry sauce that practically makes itself! Are you intrigued yet? You should be! I love anytime I can make a recipe in the oven, especially when I have guests coming over for a big meal, like umm…thanksgiving?! I’m not hosting this year, but my mom is, and I know how crazy the kitchen gets the day of the festivities! So, cranberry sauce is always an easy make-ahead dish you can count on. But what if it was even easier than simply making it ahead on the stovetop? What if all you had to do was dump the ingredients in a pan and let it slowly bake in the oven? Umm…yes. Sign me up. Please and thank you!

This is the simplest and best cranberry relish / sauce I’ve ever made. There’s no time spent on the stove-top stirring to get the saucy consistency. It all just dissolves and cooks perfectly in the oven. The result is a thick sauce that goes perfectly with turkey, mashed potatoes, gravy and the whole nine yards. And if you have leftovers for the next day, this is a condiment queen! If you don’t have any leftovers, just slap it on some toast or muffins and you’ll still be equally elated! It’s a wonderful balance of tart and sweet flavor. And, I dare say even the cranberry nay-sayers will like this baked cranberry sauce recipe.

This Baked Cranberry Sauce is a great thanksgiving side dish that practically makes itself! It is also wonderful to eat as a jelly on toast or muffins!

Say goodbye to canned cranberry.

Sat hello to your new favorite baked cranberry relish.

Yup, I’m confident in those assertions 😉

How to Make Baked Cranberry Relish (1 min.)



  • 1 (12 oz) bag cranberries
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/4 to 1/2 cup water
  • 1/4 tsp ground cinnamon
  • Pinch nutmeg
  • Orange Zest for serving


  1. Preheat the oven to 350°F
  2. Combine the cranberries, sugar, vanilla extract, water, cinnamon, and nutmeg in a 9x9" baking dish and cover with aluminum foil.
  3. Bake for 30 minutes, then stir the sauce to help dissolve any sugar, and return to the oven covered for an additional 30 minutes, until the cranberries are tender and bubbly.
  4. Remove the dish from the oven and sprinkle with the fresh orange zest.
  5. Let the dish cool to room temperature, then chill for at least one hour to enhance the flavor before serving.
  6. Store any leftovers in an airtight container for 3-4 weeks.



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