Make Ahead

Cranberry-Currant Relish

November  1, 2009
3 Ratings
Photo by Bobbi Lin
  • Serves 3 cups
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

What You'll Need
  • 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.
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  • MrsWheelbarrow
  • lastnightsdinner
  • Kelsey Banfield
    Kelsey Banfield
  • Jennifer Perillo
    Jennifer Perillo
  • Oui, Chef
    Oui, Chef

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
lastnightsdinner November 3, 2009
Thanks, everyone!
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.
Ask P. November 2, 2009
Sounds great, I'll buy cranberries today to try it! Ask Peg