Cranberry-Currant Relish

By • November 1, 2009 7 Comments

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Author Notes: I was never a big fan of cranberry sauce until the first Thanksgiving I spent with my husband Mike. We had been dating about 8 months by then and I came down to New York for the long holiday weekend, where the two of us prepared a Thanksgiving feast in his tiny Park Slope kitchen. He made Alain Ducasse’s delicious Peppered Cranberry Marmalade, and it opened my eyes – it was a far cry from the insipid canned stuff I grew up on. This recipe is inspired in part by that recipe, as well as by the Italian condiment mostarda, one of my favorite accompaniments to all sorts of roast meats. It’s tart and a little sweet, with a kick of spice from the ginger and black pepper.lastnightsdinner

Serves 3 cups

  • 3 cups fresh cranberries
  • 1/2 cup dried currants
  • 1/2 cup minced shallot
  • 1 cup dry red wine
  • 1/4 cup Sherry vinegar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon black peppercorns, lightly crushed
  • 1 tablespoon lemon peel, julienned
  • 1 tablespoon coarsely grated fresh ginger
  • 2 tablespoons honey
  • 1 teaspoon Kosher salt
  1. Combine all ingredients in a small non-reactive saucepan.
  2. Bring just to a boil, then reduce heat, cover, and simmer over low-to-medum heat for about 30 minutes, stirring occasionally.
  3. Cool and serve alongside your favorite roast meat or poultry.

More Great Recipes: Fruit|Vegetables|Condiments

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Comments (7) Questions (0)


almost 6 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Oh my gosh, this looks wonderful. I'm going to have to make at least three cranberry sauces this year. I cannot make my mind up.


almost 6 years ago lastnightsdinner

Punishment for compelling us to make both of your fabulous stuffing/dressing recipes! ;D


almost 6 years ago lastnightsdinner

Thanks, everyone!


almost 6 years ago Kelsey Banfield

Yummy! I have a husband who still demands the canned stuff - which is unusual since he likes good food. I'm working on new cranberry sauce recipes this year to try and break that habit!


almost 6 years ago Jennifer Perillo

Sounds wonderful. I grew up on the canned stuff, and discovered the joys of homemade cranberry sauce once I started hosting Thanksgiving.


almost 6 years ago Oui, Chef

This sounds great. I love the idea of the crushed peppercorns to add some crunch and heat.


almost 6 years ago Ask Peg

Sounds great, I'll buy cranberries today to try it! Ask Peg