Make Ahead
Cranberry-Currant Relish
Popular on Food52
9 Reviews
Citronaut
November 24, 2021
Followed recipe exactly. Result is only so-so. I wish to suggest 3 tweaks: First, a full 30 mins of simmer leaves very few of the cranberries whole -- the result being more of a sauce than a chutney. Second, a full tablespoon of lemon peel, as listed, makes the sauce bitter. Recommend a teaspoon, not a tablespoon. Finally, adding the black pepper up front, as directed, robs it of some pungency. Perhaps start with 1/2 tsp of the pepper and add the other 1/2 teaspoon 5 mins before the end?
Emma
November 20, 2017
This was fabulous. I added coriander & fennel seeds, and it was a great addition to our ham, although I imagine it would be even better with turkey. Thank you for a savory cranberry recipe that fit the bill!
MrsWheelbarrow
November 13, 2009
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.
lastnightsdinner
November 13, 2009
Punishment for compelling us to make both of your fabulous stuffing/dressing recipes! ;D
Kelsey B.
November 2, 2009
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!
Jennifer P.
November 2, 2009
Sounds wonderful. I grew up on the canned stuff, and discovered the joys of homemade cranberry sauce once I started hosting Thanksgiving.
Oui, C.
November 2, 2009
This sounds great. I love the idea of the crushed peppercorns to add some crunch and heat.
See what other Food52ers are saying.