Cranberry relish is one of my most favorite sides and one that can be made up to a week in advance. Let it cool completely, put it in a container and park in the fridge until Thanksgiving. This is the recipe I’ve been making for years. It was inspired by Ina Garten and I always double the recipe because I like to bake with it as well. . . Cranberry Relish . . One 12-ounce bag fresh cranberries 1 1/2 cups sugar 1/2 cup water 1/2 cup orange juice Zest and juice of 1 orange Zest and juice of 1 lemo