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Prep time
10 minutes
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makes
roughly 2 cups cranberry relish
Author Notes
Long title. Quick recipe.
I have been known to eat this with a spoon, straight out of the fridge. But of course, this cranberry relish is perfectly at home on a Thanksgiving or Christmas table. It's a fresh, bright, and subtly herbal take on cranberry sauce that is meant to be more reminiscent of a cocktail than canned jelly.
This recipe is loosely adapted from the cranberry portion of the Cranberry Apple Salad in the Junior League of Denver's Créme de Colorado Cookbook -- a long-time favorite recipe that I've been making for the holidays since I was a kid. It opened my mind to more savory approaches to cranberries.
This recipe is an updated version of an earlier iteration I wrote about here: https://medium.com/@JoniGoldbach/a-fresh-approach-to-cranberries-for-the-holidays-735041d7f4c1
A couple of notes on rosemary:
If you like the flavor of rosemary, but are less than thrilled by the pine tree sensation of chewing rosemary needles, consider breaking out a mortar and pestle for this recipe. I found that grinding dried rosemary down to a powder and mixing it into the relish gives the impression of rosemary without the prickly texture.
As another option, skip the dried rosemary and store the relish with a fresh sprig of rosemary on top to help impart that hint of flavor. —Joni Goldbach
Ingredients
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12 ounces
fresh cranberries (1 bag)
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1/4 teaspoon
dried rosemary (optional)
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4 tablespoons
date syrup (or substitute with 8 dates, pitted and chopped)
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1/2 teaspoon
orange bitters (such as Regans' Orange Bitters No.6)
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1 sprig
fresh rosemary (optional)
Directions
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Rinse cranberries and pick out the ones that have gone soft. Toss the remaining crisp cranberries in a food processor or blender.
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As an optional step, measure the dried rosemary into a mortar and pestle. Grind it down to a fragrant, green dust for your relish to avoid the sensation of chewing on pine needles.
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Sprinkle the date syrup, orange bitters, and dried rosemary over the cranberries. Pulse until the cranberries are finely chopped.
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Scoop it out into a pretty bowl and top with a fresh sprig of rosemary that you've rubbed between your fingers to release the fragrance. (The lingering scent of rosemary on your hands is an added benefit.)
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You can serve your cranberry relish right away or leave it in the fridge for up to several days. The flavors meld together and develop with time.
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