recipe for easy cranberry relish
The Best recipe for easy cranberry relish
I love this recipe because it’s easy to make in bulk and keeps well for weeks, so it’s great for meal prep or when you’re hosting a gathering. It’s also packed with natural sweetness and a little tartness that balances out richer foods, like roasted meats or even just plain old peanut butter and banana sandwiches. Plus, cranberries are full of antioxidants, and this version keeps all those good nutrients without any weird additives. It’s the kind of thing that feels like a little treat but is actually just wholesome and healthy. My husband always says it’s the secret weapon in our kitchen—no one ever guesses how simple it is.
Easy Cranberry Relish
A simple, sweet-tart cranberry relish perfect for adding to sandwiches, salads, or as a side dish. Ready in under an hour!
🥘Ingredients
- 1 lb fresh cranberries (or 2 cups dried cranberries)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1/2 cup chopped fresh ginger (optional)
- 1/4 cup chopped fresh orange peel (optional)
- 1 tsp ground cinnamon (optional)
👨🍳Directions
-
1
In a large saucepan, combine cranberries, sugar, and water. Bring to a gentle boil over medium heat. -
2
Reduce heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until cranberries burst and mixture thickens. -
3
If using, stir in chopped ginger, orange peel, and cinnamon. Simmer for an additional 5 minutes. -
4
Remove from heat and let cool to room temperature. Strain through a fine-mesh sieve if you prefer a smoother texture. -
5
Transfer to airtight containers and refrigerate for at least 1 hour before serving.
🔧Equipment
- Large saucepan
- Wooden spoon
- Fine-mesh strainer (optional)
- Bowls
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a deeper flavor, add a pinch of cloves or star anise.
- Adjust sugar to taste—more cranberries may require less sugar.
- Store in the fridge for up to 2 weeks or freeze for longer storage.
Substitutions
- Use dried cranberries (soak in warm water for 10 mins before using).
- Replace orange peel with zest of 1 orange if unavailable.
Watch Video Of How Easy Cranberry Relish Works
❓ Frequently Asked Questions About Cranberry Relish
What is the best way to prepare homemade cranberry relish?
To make a classic, easy cranberry relish, combine 4 cups fresh or frozen cranberries, 1/2 cup granulated sugar (adjust to taste), 1/4 cup water, and 1 teaspoon lemon juice in a saucepan. Bring to a gentle boil, then simmer for 10–15 minutes until thickened. Stir in 1 tablespoon fresh lime juice and 1/2 teaspoon ground cinnamon before cooling.
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work perfectly—just ensure they’re thawed and drain any excess liquid before cooking. The texture may be slightly softer, but the flavor remains delicious. If using frozen, reduce the water slightly (to 1/4 cup) to avoid a watery relish.
How can I adjust the sweetness of the relish?
Start with ½ cup sugar and taste as you go. For a sweeter relish, add 1–2 tablespoons more sugar or honey. For a tangier version, increase the lemon or lime juice to 1–2 teaspoons. If it’s too thick, add a splash of water or apple juice.
What’s the best way to store cranberry relish?
Transfer cooled relish to an airtight container and refrigerate for up to 2 weeks. For longer storage (up to 6 months), freeze in portions in a sealed bag or container. Thaw in the fridge before using.
Can I make cranberry relish without sugar?
Yes! For a sugar-free version, replace the sugar with 2–3 tablespoons of maple syrup, agave, or a mix of 1 tablespoon honey + 1 teaspoon corn syrup. Add extra lemon juice (1–2 teaspoons) for brightness. Some recipes use a splash of apple cider vinegar to balance sweetness.
