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National Kimchi Day —
November 22, 2025...

National Cranberry Relish Day —
November 22, 2025

Celebrate cranberry relish: bright, tart-sweet condiment made from fresh cranberries (often with citrus, sugar, and mix‑ins) that livens holiday plates, sandwiches, and cheeses.

Quick background
- Fresh cranberry relish (uncooked or lightly macerated) is a Thanksgiving/holiday staple in the U.S. and Canada. It contrasts cooked cranberry sauce with a fresher, chunkier texture and bold citrus notes.

Classic Fresh Cranberry-Orange Relish (makes ~2 cups)
Ingredients
- 12 oz (340 g) fresh cranberries, rinsed
- 1 medium orange, peeled (pith removed) and quartered
- 3/4–1 cup (150–200 g) granulated sugar (adjust to taste)
- 1/4 cup (60 ml) water (optional, to loosen if needed)
Optional additions: 1 apple (cored, quartered), 1–2 tbsp orange zest, 1/4 cup chopped toasted pecans or walnuts, 1–2 tbsp maple syrup or honey, pinch cinnamon

Method
1. In a food processor, pulse cranberries and orange (and apple if using) until coarsely chopped — don’t overpuree; texture should be chunky. Scrape down bowl as needed.
2. Transfer to a bowl, stir in sugar (and optional maple/honey). If too thick, add a little water. Taste and adjust sweetness or citrus.
3. Chill at least 2–4 hours (preferably overnight) to let flavors meld. Stir before serving; garnish with zest or nuts if desired.

Cooked Cranberry-Maple Relish (warmer, less tart)
- Simmer cranberries with 1/2 cup maple syrup (or brown sugar), 1/4 cup orange juice, and a cinnamon stick for 8–12 minutes until softened. Cool and chill.

Serving ideas
- With roast turkey, ham, or pork; on a holiday cheese board; swirled into yogurt or oatmeal; as a sandwich spread (leftover turkey + stuffing).

Enjoy National Cranberry Relish Day by making a bright, flavorful batch to brighten your holiday table....

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