12 Zesty Relish Recipes That Brighten Up Holiday Plates

You’ll find a dozen bright relishes that lift holiday plates with little fuss and big flavor. Follow simple steps—chop, roast, simmer, or quick-pickle—then taste for balance of sweet, salty, and acid. Use them on turkey, ham, cheese, or roasted veg for instant contrast. Measure, taste, adjust, and make ahead when you can; a few jars will save time on the big day and change how the meal comes together.

Cranberry-Orange Relish With Ginger and Honey

Bright-tart cranberry-orange relish with a warm ginger kick and a touch of honey.

Ingredients:

• 12 oz (about 3 cups) fresh or frozen cranberries
• 1 large navel orange, peeled and roughly chopped (remove seeds)
• 1/2 cup fresh orange juice (from the orange plus extra if needed)
• 1/4 cup honey (adjust to taste)
• 1 tablespoon fresh ginger, grated (about 1 inch piece)
• 1/4 to 1/3 cup granulated sugar (optional, depending on tartness)
• 1/4 teaspoon salt
• Zest of 1 orange
• 1/4 cup chopped walnuts or pecans (optional, for crunch)
• Fresh mint for garnish (optional)

How to Make:

1. Rinse the cranberries and drain well.
2. Peel and roughly chop the orange, removing any seeds, then measure 1/2 cup juice.
3. In a food processor, combine cranberries, chopped orange (including some pith is fine), grated ginger, orange juice, honey, orange zest, and salt.
4. Pulse until coarsely chopped and well combined, scraping down the sides as needed; stop when texture is chunky but evenly mixed.
5. Taste and add sugar if you want it sweeter; pulse once or twice more to incorporate.
6. Stir in chopped nuts if using, for a crunchy contrast.
7. Transfer to a bowl, cover, and chill at least 1 hour to let flavors meld.
8. Serve chilled, garnished with mint if desired.

Enjoy this bright, zesty relish alongside turkey, cheese, or toast for a sweet-tangy pop of flavor!

Charred Pineapple and Jalapeño Salsa

Smoky, sweet, and with a bright kick — this Charred Pineapple and Jalapeño Salsa livens up tacos, grilled meats, or chips.

Ingredients:

• 1 small pineapple, peeled, cored, and cut into 1-inch chunks (about 3 cups)
• 1–2 jalapeños, stemmed (seeded if you prefer milder), thinly sliced
• 1 small red onion, finely chopped
• 1 medium tomato, seeded and diced
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime (about 2 tablespoons)
• 1 tablespoon olive oil (for charring)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground cumin (optional)
• Pinch of sugar or honey (optional, to balance acidity)
• Tortilla chips or warm tortillas, for serving

How to Make:

1. Heat a grill pan or outdoor grill over medium-high heat and brush pineapple chunks with the olive oil.
2. Arrange pineapple pieces and whole jalapeño slices on the hot grill and char until you see dark grill marks and the pineapple begins to caramelize, about 2–3 minutes per side for pineapple and 1–2 minutes per side for jalapeño.
3. Transfer the charred pineapple and jalapeño to a cutting board and let cool slightly; chop the pineapple into smaller bite-size pieces and finely mince the jalapeño (remove seeds for less heat).
4. In a bowl, combine the chopped pineapple, minced jalapeño, red onion, tomato, and cilantro.
5. Add lime juice, salt, and cumin (if using); mix gently and taste — add a pinch of sugar or honey if it needs balancing.
6. Let the salsa rest for 10–15 minutes to let flavors meld, then adjust seasoning if needed.
7. Serve chilled or at room temperature with tortilla chips or spooned over grilled fish, chicken, or tacos.

Enjoy the sweet-heat fireworks — this salsa brings sunshine to every bite!

Tangy Green Tomato Chutney

Bright, tangy, and packed with zesty punch — this Green Tomato Chutney wakes up any sandwich or cheese board.

Ingredients:

• 2 lbs green tomatoes, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup lemon juice
• 1/2 cup raisins or sultanas (optional)
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tsp salt
• 2 tbsp vegetable oil

How to Make:

1. Heat the oil in a large saucepan over medium heat.
2. Add the mustard seeds and let them pop for a few seconds.
3. Stir in the chopped onion and cook until soft and translucent, about 5–7 minutes.
4. Add the garlic and ginger and cook for 1 minute until fragrant.
5. Add the chopped green tomatoes, brown sugar, apple cider vinegar, and lemon juice; stir to combine.
6. Add the raisins (if using), ground coriander, ground cumin, red pepper flakes, and salt.
7. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered, stirring occasionally.
8. Cook until the chutney thickens and the tomatoes break down, about 30–40 minutes.
9. Taste and adjust seasoning with more salt, sugar, or vinegar if needed.
10. Let cool slightly, then spoon into sterilized jars and refrigerate. It will keep for several weeks chilled.

Enjoy this tangy chutney on toast, grilled cheese, or alongside your favorite meats — it’s a bright burst of flavor in every spoonful!

Roasted Red Pepper and Almond Romesco

Bright, smoky, nutty Romesco that livens up grilled meats, veggies, or crusty bread.

Ingredients:

• 3 large red bell peppers (roasted, skins removed)
• 3/4 cup whole almonds (toasted)
• 2 medium ripe tomatoes (or 1/2 cup roasted cherry tomatoes)
• 2 cloves garlic (peeled)
• 1 small slice day-old bread (about 1 oz), torn
• 2 tablespoons sherry vinegar (or red wine vinegar)
• 1/2 to 3/4 teaspoon smoked paprika (or sweet paprika + a pinch of cayenne)
• 1/2 cup extra-virgin olive oil (plus a little extra for roasting)
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon red pepper flakes or a small roasted chili for heat
• Optional garnish: chopped parsley or a drizzle of olive oil

How to Make:

1. Preheat oven to 450°F (230°C). Halve and seed the red peppers, place cut-side down on a rimmed baking sheet, and roast until skins are blistered and charred, about 20–25 minutes.
2. While peppers roast, toss almonds on a separate sheet and toast in the oven 6–8 minutes until fragrant and golden; watch closely so they don’t burn.
3. If using fresh tomatoes, halve them, place on the pan skin-side up and roast 12–15 minutes until softened and slightly charred. Alternatively, use canned roasted tomatoes or jarred roasted cherry tomatoes.
4. Lightly toast the torn bread in the oven for 4–6 minutes until golden and dry; set aside.
5. When peppers are done, transfer to a bowl and cover with plastic wrap or a plate for 10 minutes to steam — this makes peeling easier. Peel off skins, discard seeds and stems.
6. In a food processor, combine peeled roasted peppers, toasted almonds, roasted tomatoes, garlic, torn bread, vinegar, smoked paprika, and optional chili or red pepper flakes.
7. Pulse a few times to break ingredients up, then run the processor while slowly drizzling in the olive oil until you reach a coarse, spreadable texture. Stop and scrape down the bowl as needed.
8. Taste and season with salt, pepper, and more vinegar or paprika if desired. Adjust oil to reach your preferred consistency.
9. Transfer to a bowl, let rest 15–30 minutes for flavors to meld, and garnish with parsley or a little extra olive oil if you like.
10. Serve at room temperature with grilled bread, roasted vegetables, fish, or as a vibrant condiment.

Dig in and enjoy that smoky, nutty punch — Romesco makes everything taste like a celebration!

Apple, Shallot, and Tarragon Relish

Bright, tangy, and herb-kissed — a lively relish that brightens sandwiches, grilled meats, or cheese boards.

Ingredients:

• 2 medium tart apples (e.g., Granny Smith), cored and finely diced
• 2 small shallots, finely minced
• 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt (adjust to taste)
• 1/8 teaspoon freshly ground black pepper
• Optional: 1 teaspoon Dijon mustard for a bit of zip
• Optional: pinch of red pepper flakes for heat

How to Make:

1. Prep the apples: core and finely dice them so the pieces are small and even.
2. Mince the shallots very finely so they blend into the relish.
3. In a medium bowl combine the diced apples, minced shallots, and chopped tarragon.
4. Whisk together the apple cider vinegar, honey, olive oil, salt, pepper, and Dijon (if using) in a small bowl.
5. Pour the dressing over the apple mixture and toss until everything is evenly coated.
6. Taste and adjust seasoning — add a pinch more salt, pepper, or honey as desired; add red pepper flakes if you want heat.
7. Let the relish sit at room temperature for 15–20 minutes (or chill for 30 minutes) to let flavors meld.
8. Serve alongside grilled meats, spread on sandwiches, or spoon onto a cheese board.

A little bright, herby relish that adds instant summer sparkle to anything it meets — enjoy!

Spicy Pickled Cranberry-Onion Mix

Bright, tangy, and with a lively kick — this spicy pickled cranberry-onion mix wakes up any sandwich or cheese board.

Ingredients:

• 1 cup fresh cranberries, rinsed
• 1 medium red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup white vinegar
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon mustard seeds (optional)
• 1 small bay leaf (optional)
• Zest of 1 orange (optional, for brightness)

How to Make:

1. Combine the vinegars, water, sugar, and salt in a small saucepan and bring to a simmer, stirring until the sugar and salt dissolve.
2. Add the crushed red pepper, peppercorns, mustard seeds, and bay leaf to the hot brine and let it steep for 1 minute.
3. Place the cranberries and sliced onion into a clean jar or heatproof bowl.
4. Pour the hot brine over the cranberries and onions, making sure everything is submerged; tuck in the orange zest if using.
5. Let the mixture cool to room temperature, then seal the jar and refrigerate.
6. Chill at least 12 hours (best after 24 hours) before serving so flavors meld; will keep in the fridge up to 2 weeks.

Enjoy this zesty, spicy pickled cranberry-onion mix on grilled cheese, roasted meats, or as a bright relish for crackers — it’s a little tart, a little spicy, and totally addictive!

Citrus-Herb Caper Relish

Bright, tangy, and herb-packed — this Citrus-Herb Caper Relish wakes up any fish, chicken, or sandwich.

Ingredients:

• 1/2 cup finely chopped fresh parsley (flat-leaf or curly)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint (optional but bright)
• 2 tablespoons drained capers, roughly chopped
• Zest of 1 lemon
• Zest of 1 orange
• Juice of 1 lemon (about 2 tablespoons)
• Juice of 1/2 orange (about 1 tablespoon)
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, finely minced (or 2 tablespoons red onion)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

How to Make:

1. Finely chop the parsley, dill, and mint and place them in a medium bowl.
2. Add the chopped capers, lemon zest, and orange zest to the herbs.
3. Stir in the minced shallot and garlic.
4. Whisk together lemon juice, orange juice, olive oil, and Dijon mustard in a small bowl until combined.
5. Pour the dressing over the herb mixture and toss to combine thoroughly.
6. Season with red pepper flakes, salt, and pepper; taste and adjust seasoning as needed.
7. Let the relish sit for at least 10–15 minutes to marry the flavors (or refrigerate up to 2 hours for a cooler, more melded taste).
8. Serve spooned over grilled fish, roasted chicken, crostini, or mixed into grain bowls.

Brighten every bite with a spoonful of this zesty, herb-forward relish!

Fig and Balsamic Onion Jam

Sweet, tangy, and glossy — a jammy condiment that dresses cheese, toast, or grilled meats with a sophisticated kick.

Ingredients:

• 1 lb fresh figs, stemmed and quartered (or 12 oz dried figs, chopped)
• 2 large red onions, thinly sliced
• 2 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1/2 cup brown sugar (light or dark)
• 2 tbsp honey
• 1/4 cup water
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice (optional, for brightness)

How to Make:

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the sliced onions and a pinch of salt; cook, stirring occasionally, until soft and starting to caramelize, about 12–15 minutes.
3. Stir in the quartered figs and cook 3–4 minutes until they begin to soften.
4. Pour in the balsamic vinegar, water, brown sugar, and honey; stir to combine.
5. Add the thyme, black pepper, and a little more salt if needed.
6. Reduce heat to low and simmer gently, stirring occasionally, until mixture is thick and jammy, about 20–25 minutes. If it gets too dry, add a splash of water.
7. Taste and finish with lemon juice if you want a brighter acidity; adjust salt and pepper.
8. Remove from heat and let cool slightly — the jam will thicken further as it cools.
9. Transfer to a jar and refrigerate; keeps for up to 2 weeks chilled.

Spread it on warm toast, spoon it over cheese or roasted meats, or tuck it into a sandwich for an irresistible sweet-savory boost.

Cherry-Port Compote With Black Pepper

Bright, boozy cherry compote with a peppery kick — perfect spooned over cheese or ice cream.

Ingredients:

• 2 cups pitted fresh or frozen cherries
• 1/2 cup tawny port (or other sweet red dessert wine)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon zest (optional)
• 1/2 teaspoon whole black peppercorns, cracked (or 1/4 teaspoon freshly ground black pepper)
• 1/2 teaspoon vanilla extract
• Pinch of salt

How to Make:

1. Combine cherries, port, sugar, lemon juice, and lemon zest (if using) in a medium saucepan.
2. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.
3. Reduce heat to low and simmer, uncovered, for 10–15 minutes until the cherries soften and the liquid thickens slightly.
4. Crack the peppercorns with a mortar and pestle or the flat of a knife and stir them in (or sprinkle in ground black pepper); continue to cook 1–2 minutes to bloom the spice.
5. Stir in the vanilla extract and a pinch of salt, taste, and adjust sugar or lemon as needed.
6. Remove from heat and let cool slightly; the compote will thicken more as it cools.
7. Transfer to a jar and refrigerate if not using right away — it keeps for about 1 week.

Spoon this sweet-spicy compote over yogurt, cheese, toast, or ice cream and enjoy the bright, grown-up flavor.

Lemon-Maple Caper Relish

Bright, tangy, and just a little sweet—this Lemon-Maple Caper Relish livens up fish, chicken, or roasted veggies in a snap.

Ingredients:

• 1/2 cup capers, drained and rinsed
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, finely minced
• 1 tablespoon chopped fresh parsley (optional)
• Freshly ground black pepper, to taste

How to Make:

1. Pat the capers dry with paper towels and coarsely chop them if you prefer a less briny bite.
2. In a small bowl, whisk together lemon zest, lemon juice, maple syrup, and olive oil until combined.
3. Stir in the minced shallot and chopped parsley, then add the chopped capers.
4. Season with a few grinds of black pepper and taste; adjust lemon or maple for brighter or sweeter balance.
5. Let the relish rest 10–15 minutes at room temperature to meld the flavors.
6. Spoon over grilled fish, roast chicken, or warm vegetables just before serving.

Serve this bright, zesty relish and watch everything on the plate get an instant upgrade!

Pear, Fennel, and Dill Quick-Pickle

Bright, crisp quick-pickles that pair sweet pears with anisey fennel and fresh dill — tangy, crunchy, and utterly snackable.

Ingredients:

• 2 ripe but firm pears (Bosc or Bartlett), thinly sliced
• 1 small fennel bulb, thinly sliced (reserve fronds)
• 1/4 cup fresh dill fronds, roughly chopped
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black peppercorns, lightly crushed
• 1 small garlic clove, smashed (optional)
• Pinch of red pepper flakes (optional)
• 1 clean 16-oz jar or two small jars, for storing

How to Make:

1. Wash and dry the pears and fennel. Core the pears and slice them thinly; thinly slice the fennel bulb and reserve some fronds for garnish.
2. Pack the pear and fennel slices into the jar, tucking in the chopped dill and the smashed garlic if using.
3. In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Warm gently over medium heat, stirring until the sugar and salt dissolve; don’t boil.
4. Remove the brine from heat and stir in the crushed peppercorns and red pepper flakes if you like a little heat.
5. Pour the warm brine over the packed pears and fennel so everything is submerged. Tap the jar lightly to release air bubbles, then seal with the lid.
6. Let the jar cool to room temperature, then refrigerate. The quick-pickles are ready in about 2 hours but taste best after 24 hours.
7. Keep refrigerated and enjoy within 2 weeks for peak crunch and flavor.

Serve these bright pickles on cheese boards, sandwiches, or alongside roasted meats for a sweet-tart punch — they’re addictive!

Sweet Potato and Pomegranate Chutney

Sweet and tangy chutney that brightens up roasted meats, sandwiches, and cheese boards.

Ingredients:

• 2 cups peeled and diced sweet potatoes (about 1 large)
• 1 cup pomegranate arils (fresh) or 3/4 cup pomegranate seeds if packed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup brown sugar (adjust to taste)
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves or allspice
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (or neutral oil)
• Optional: 1 small chile (like serrano), finely chopped, for heat
• Optional: 1 tablespoon lemon or orange zest for brightness

How to Make:

1. Heat the oil in a medium saucepan over medium heat.
2. Add the chopped onion and sauté 4–5 minutes until soft and translucent.
3. Stir in the garlic, ginger, and optional chile; cook 1 minute until fragrant.
4. Add the diced sweet potatoes and toss to coat with the aromatics.
5. Pour in the apple cider vinegar, water, and brown sugar; stir until the sugar dissolves.
6. Add cumin, cinnamon, cloves, salt, and pepper; bring the mixture to a gentle simmer.
7. Cover and let simmer 15–20 minutes, stirring occasionally, until sweet potatoes are tender.
8. Stir in the pomegranate arils and citrus zest (if using) and cook uncovered 5–7 minutes to meld flavors and slightly reduce the sauce.
9. Taste and adjust seasoning: more sugar for sweetness, vinegar for tang, or salt to balance.
10. Let the chutney cool; it will thicken as it cools. Store in a clean jar in the refrigerator for up to 2 weeks.

Serve this bright, sticky chutney with roast pork, grilled chicken, or a cheese platter — it’s a flavor pop in every spoonful!

Conclusion

You’ll find these relishes easy to make and great for brightening holiday plates. Pick one that matches your main dish, chop or roast as directed, then taste and adjust salt, sweet, or acid. For example, last year my neighbor made the Charred Pineapple and Jalapeño Salsa for a ham dinner; guests spooned it over slices, and leftovers went on sandwiches. Keep jars chilled, serve within a few days, and label what’s spicy.