This Baked Cranberry Relish is a great thanksgiving side dish that practically makes itself in the oven! Leftovers pair really well with muffins or toast
The Cranberry Relish that practically makes itself! Are you intrigued yet? This cranberry relish needs just 2 minutes of hands on time then it is baked in the oven for an easy Thanksgiving and holiday side dish that can be made ahead of time.
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 relish is always an easy make-ahead dish you can count on. If you’re looking for a traditional Cranberry Orange Sauce, I’ve got you covered with that one as well!
A hands-free cranberry relish recipe
Cranberry relish is easy to make, 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 for this hands-free easy recipe. Please and thank you!
How to make this baked cranberry relish recipe
Preheat the oven to 350°F.
Combine the cranberries, sugar, vanilla extract, water, cinnamon, and nutmeg in a 9×9″ baking dish and cover with aluminum foil. 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.
Remove the dish from the oven and sprinkle with the fresh orange zest. Let the dish cool to room temperature, then chill for at least one hour to enhance the flavor before serving.
Top tips to make baked cranberry relish
- Be sure to cover the tin with foil for the first half hour of cooking so that the relish doesn’t dry out or burn.
- Let the relish cool to room temperature and put in the fridge for an hour before serving, this will help to enhance the flavor.
- You can serve the relish hot or cold. Simply reheat it on the stove top or in the oven if you prefer it hot.
Frequently asked questions
What so you serve with baked cranberry relish?
This thick baked cranberry relish 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! Just slap it on some toast or muffins and you’ll be a happy camper! It’s a wonderful balance of tart and sweet flavor. And, I dare say even the cranberry nay-sayers will like this cranberry relish recipe.
How far in advance can you make cranberry relish?
When it comes to make ahead side dishes, cranberry sauce has to be the king! Once it has cooled to room temperature, store it in a sterilized and air tight jar in the fridge and it will last for 3 to 4 weeks. It’s also a great option to give as a gift to friends and family.
Is this really the easiest cranberry relish recipe?
Yes! 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.
Say goodbye to canned cranberry.
Sat hello to your new favorite baked cranberry relish.
More Cranberry Sauce Recipes:
More Thanksgiving Side Dish Recipes:
- Vegan Mushroom Gravy
- Melting Sweet Potatoes
- Healthy Mashed Potatoes
- Roasted Brussels Sprouts
- Butternut Squash Mac and Cheese
- Autumn Pear Salad
If you make this healthy-ish feelgood Cranberry Relish recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Baked Cranberry Relish
- 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
- Preheat the oven to 350°F
- Combine the cranberries, sugar, vanilla extract, water, cinnamon, and nutmeg in a 9x9" baking dish and cover with aluminum foil.
- 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.
- Remove the dish from the oven and sprinkle with the fresh orange zest.
- Let the dish cool to room temperature, then chill for at least one hour to enhance the flavor before serving.
- Store any leftovers in an airtight container for 3-4 weeks.