15 minutes
A traditional and simple cranberry relish recipe that's perfect for the holiday season.
cups
cups
teaspoons
Cranberries, sorted and cleaned
0 oz
1. Prep and Boil
In a medium saucepan, combine the water, granulated sugar, and salt. Bring the mixture to a rolling boil over medium heat, ensuring the sugar dissolves completely.
2. Cranberry Simmer
Carefully add the cleaned cranberries to the boiling sugar mixture. Lower the heat to maintain a gentle simmer. Cook until the cranberries begin to burst, and the sauce thickens—this should take about 5 minutes. You'll notice that about two-thirds of the cranberries will have popped open, releasing their pectin and flavor into the sauce.
3. Cool and Settle
Once the cranberries have cooked, transfer the sauce to a serving bowl. Allow it to cool at room temperature for at least 1 hour. As the sauce cools, it will continue to thicken.
Swap out half of the cranberries for diced apples. This adds a different texture and sweetness to the relish. Great for autumn dishes and as a topping for pork.
Mix in pomegranate arils with the cranberries and use pomegranate juice instead of orange juice. The result is a relish with more depth and a hint of tartness, perfect for game meats.
Add finely diced jalapeños or other chili peppers to the mix for heat, and include chopped cilantro for a fresh, salsa-like relish. This can be an excellent accompaniment to grilled chicken or fish.
Instead of the traditional orange zest and juice, experiment with other citrus fruits. Try using lemon, lime, or even grapefruit for a different tang. A mix of orange and lemon zest can also provide a more complex flavor.
Incorporate diced pineapple or mango, and use lime juice and zest instead of orange. This variant pairs well with seafood or could be used as a topping for a tropical-themed dessert.
Opt for fresh, firm, plump, and vibrant-colored cranberries, preferably organic to avoid pesticides on the zest.
Use a mix of brown and white sugar for depth and sweetness, and add a splash of orange juice or zest to complement the cranberries.
Let the relish cool and refrigerate for a few hours or overnight to allow flavors to meld and intensify.
Pulse cranberries to a chunky consistency, not puréed, to maintain texture and bursts of tartness.
Cook just until berries burst and mixture thickens slightly; it will thicken more upon cooling.
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