Christmas

Cranberry Relish

by:
November 24, 2019
5
2 Ratings
Cranberry Relish
Photo by Paul Dean
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Makes 3 cups
Author Notes

So, maybe I'm the odd person out, but I can't stand the cranberry cylinder shaped stuff mashed into a can. No thank you. Whole cranberry sauce from a can is slightly better. I just make this and skip the cans completely. —Miss_Karen

What You'll Need
Ingredients
  • 2 cups (12 ounce bag) Fresh Cranberries
  • 2 seedless oranges (Navel or Valencia)
  • 1 cup granulated sugar (or to taste)
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 cup chopped nuts (optional) walnuts or pecans- about 1/2 a cup
Directions
  1. Zest the oranges into the bowl of a food processor. Discard the pith (white part.) Cut the oranges into eighths.
  2. In a food processor grind the cranberries, oranges and zest, until they are coarsely chopped.
  3. Transfer the ingredients to a saucepan. Add the sugar and the spices. Simmer on low for about 10 minutes. Stir occasionally.
  4. Pour this mixture into a non-reactive bowl (glass is good.) Stir in nuts if using. Chill about 4 hours.
  5. This makes a lot, but freezes well. If the oranges are sweet -adjust the sugar to taste. *You'll never want store bought cranberry sauce again!
  6. This also makes a great filling for nutty thumbprint cookies. Or, placed on the bottom of a lemon Bundt cake. Which is inverted and glazed with a powdered sugar glaze.
  7. **Recipes for both the cake and the cookies available upon request :)
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2 Reviews

David S.
David S. November 27, 2024
Love this type of relish for the holiday's and nothing goes with Turkey and Dressing better. Made this again for the big day at my MIL's house. No Allspice and a small bag of fresh cranberries. Subbed Nutmeg for Allspice, added a Pomegranate to make up for the short bag of cranberries, and decreased sugar by 1/4 cup. Very forgiving base recipe and limited ingredients 10/10.
 
Miss_Karen
Miss_Karen November 27, 2024
SO COOL! I am making this right now!
I don't have any pomegranates, but I like the idea. You could also use cardamom instead of the allspice.
I use it in my walnut thumbprint cookies. It does make a lot, so I freeze what isn't consumed on Thanksgiving. I also have a bread recipe that this is incorporated.