award winning cranberry relish recipe

The Best award winning cranberry relish recipe

Classic Homemade Cranberry Relish

4.7 from 981 votes

A bright, tangy relish that pairs perfectly with turkey, ham, or cheese boards. This version keeps the sweetness classic while adding a touch of freshness.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cranberries

• 3 cups fresh cranberries
• 1 cup granulated sugar
• 1 cup water

For the Citrus Brightness

• 1 orange, peeled and finely chopped
• 1 lemon, peeled and finely chopped

Optional Additions

• 1/2 cup chopped walnuts or pecans
• 1 tsp ground cinnamon

👨‍🍳Directions

1. 1
   In a saucepan, combine cranberries, sugar, and water. Bring to a gentle boil over medium heat.
2. 2
   Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until cranberries pop and mixture thickens.
3. 3
   Remove from heat and let cool slightly. Strain through a fine-mesh sieve to remove seeds, pressing gently with a spoon.
4. 4
   Return the relish to the saucepan. Stir in orange and lemon peels. Simmer for another 5 minutes to infuse flavors.
5. 5
   Optional: Fold in chopped nuts or cinnamon while still warm. Cool completely before serving.

🔧Equipment

• Large saucepan
• Wooden spoon
• Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0.5💛Saturated Fat: 0.2❤️Cholesterol: 60mg🧂Sodium: 50🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 38🥩Protein: 1

📝Notes

Tips: For extra tang, add 1 tbsp lemon juice at the end. Store in an airtight container in the fridge for up to 2 weeks.

❓ Frequently Asked Questions About Cranberry Relish

How long can I store homemade cranberry relish?

Homemade cranberry relish keeps well in the refrigerator for up to two weeks in an airtight container. For longer storage, transfer it to a sterilized jar and refrigerate for up to three months. If you plan to make it ahead of time, consider adding a splash of lemon juice to help preserve freshness.

Can I make this relish without added sugar?

Yes, you can reduce or omit sugar entirely by using natural sweeteners like maple syrup, honey, or even a small amount of brown sugar. For a lower-sugar version, increase the cranberries to about 2 cups and reduce the sweetener to ½ cup. The texture will be slightly denser, but the flavor will still be vibrant.

What if I don’t have fresh cranberries?

Fresh cranberries work best, but frozen ones will work in a pinch. Thaw them fully before using, as they’ll release more juice. If using canned cranberries (not cranberry sauce), drain and rinse them thoroughly to remove excess syrup before combining with the other ingredients.

How do I adjust the tartness level?

Cranberry relish is naturally tart, but if you prefer it sweeter, add 1–2 tablespoons more of your chosen sweetener. For a more balanced flavor, try increasing the lemon juice to 2 tablespoons. If the relish feels too sharp, let it sit for a few minutes—some tartness mellows over time.

Can I use this relish in place of store-bought cranberry sauce?

Yes, this homemade version works well in place of store-bought cranberry sauce for stuffing, pies, or as a topping for turkey. It’s slightly thicker and more tart, so use it in moderation—about ½ cup per serving. For a smoother texture, blend the relish briefly if it’s too chunky.