With hints of orange, fresh ginger, and cinnamon, this truly is THE BEST Cranberry Relish Ever! One taste, and you’ll never buy storebought again!
The Only Cranberry Relish Recipe You Need!
Growing up my mother would gratuitously buy that canned cranberry gelatinous stuff. Now I’m not knocking it but there is just something odd about it. I think it’s that suction sound it makes coming out of the can that wigs me out more than anything. Food shouldn’t make that sound. Just saying.
With decades of homesteading and being a professional chef, I sought to create an easy homemade version of real cranberry relish that was full-bodied in flavor that anyone could make. Let me show you just how easy this recipe is!
Now I love love LOVE fresh cranberries, and one of my favorite things is my Lemon Cranberry Orange Bruffins; however, I’ve never found a homemade cranberry relish I’ve liked.
They were either sickening sweet, had 9,000 things in them (seriously.. nuts in cranberry relish? No, never “in” it), OR it was so bitter that every part of your body puckered. So that being said I set out on making what I feel is the ultimate cranberry relish.
The ONLY time I add toasted pecans is when I serve it on a sandwich or atop baked brie. I don’t like it with nuts in it.
Cranberry Relish Recipe ingredients
Cranberries are crazy tart, so you need to balance out the tartness. I went with:
- Fresh cranberries
- Sugar
- Fresh ginger
- Cinnamon
- Orange zest
- Cranberry juice: Note, that it’s not a juice cocktail but actual cranberry juice. If you can’t find it, you can use orange juice. Just don’t use the cocktail stuff, as that’s typically full of sugar and little to no real fruit juice.
Sugar is a given, as they are crazy tart. The ginger helped give it a zing, while the cinnamon gave it that warm tone. The orange zest helps keep it light and bright.
How to make the best cranberry relish
This recipe is ridiculously easy to make.
- Put the liquid, sugar, and seasonings to a boil and then pop in the cranberries.
- Boil just until the berries start to pop.
- Skim the foam off, ladle it into jars and store once cooled in the fridge.
Note: When you make this if you don’t like the whole berries, once it’s cooked just puree it or run it through a food mill. Same great flavor, just no chunks. But then I’d guess you’d have to call it Cranberry Sauce and not relish cause relish kinda implies chunks.
A Chef’s Tip about making Cranberry Relish
Chef’s Tips for Fresh Cranberry Relish
Almost all fruit, when you boil it, will release a foam. This isn’t anything bad. It’s simply air bubbles trapped in the cooked-down fruit. It looks funky and unappealing.
What I recommend is to add a small dab of butter to the mix to help curb the foaming. You want to remove that stuff for your final presentation. It doesn’t really muddle the taste much, but it makes the mixture cloudy. You will still get a little foam, but the butter helps reduce it considerably.
Adding items to your Cranberry Relish
- If you wanted to kick this up a notch you could easily add some minced jalapeno to give it an over-the-top taste while the mixture is cooking.
- Add in some bourbon or whiskey while the liquids are boiling to give it a true flavor treat!
- I do have a Grownup version of this that includes Bacon and Bourbon!
Uses for Cranberry Relish
- Smoked Gobbler Sliders – I have figured out how to transform Thanksgiving leftovers into the best sandwich you’ll ever eat! We’re talking about a Smoked Gobbler Slider!
- Thanksgiving Gobbler Rolls – seriously, these rolls are the epitome of Thanksgiving in a sweet roll!
- I always keep a jar of this in my fridge as it’s great in cakes, sauces, or, yes, even on toast.
- Thanksgiving Gobbler Meatballs – trust me when I tell you that these meatballs are Thanksgiving in a single delicious bite!
- For a savory treat… add this on top of a brie round, wrap it in the dough, and bake. Oh dear LORD child, you will think you’ve died and gone to heaven!
- This is the fruit filling of a cupcake or cake with some cream cheese frosting or, better yet, cheesecake… EPIC!
- Let a brick of cream cheese come to room temperature, spoon some cranberry relish on top, and serve with crostini! *Kick it up a notch and use SMOKED CREAM CHEESE!!!
How to Store Cranberry Relish
You have a couple of ways to store or preserve this:
- Pour into glass mason jars and store in the fridge for a few months
- Can (preserve) them. Fill the jars like you would when making homemade jam/jelly and preserve them using the water bath method. I put them in the water bath for 15 minutes, remove, them to a cooling rack, and allow them to set like that until completely cooled. Check your seals to ensure that they are sealed properly. By doing this, they will last for upwards of a year.
These make GORGEOUS gifts!
One note, though, is if you add any meat to this, you cannot use the water bath method to preserve it. You will need to use a canner that is for preserving meat.
What I tend to do is buy about 4 pounds of cranberries when they are in season and then freeze them, as this stuff in the summer over grilled pork chops is incredible. And trust me I learned my lesson the hard way one summer trying to find cranberries in the store. Yeah, you can buy frozen but, it’s not the same as the ones you get fresh.
Anyway, I thought it was time to share this with you having Thanksgiving next week. Now please, continue buying the canned stuff as it’s good in its own right; however, I strongly urge you to make this! You see, once you taste this amazing relish, you’ll use it more than just for Thanksgiving and Christmas.
So this Thanksgiving, alongside your turkey, stuffing, and mashed potatoes, you need to have this gorgeous dish as well.
Looking For More TKW Family Favorite Recipes?
These three recipes are such a favorite of yours (and mine!) Check them out and see why thousands globally have fallen in love with these recipes!
The best Cranberry Relish… ever! No really, like EVER!
With hints of orange, fresh ginger, and cinnamon, this truly is THE BEST Cranberry Relish Ever!
- Prep Time: 5
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 cups
- Category: sauces
- Method: stove top
- Cuisine: Fruit Sauce
Ingredients
- 1 – 1 1/4 cups granulated sugar (go with 1 cup if you prefer a more tart version)
- 1/2 cup cranberry juice
- 1/2–3/4 teaspoon fresh grated ginger
- 1/2 teaspoon ground cinnamon
- 12 ounce bag of fresh cranberries
- Zest of 1 orange – just the orange part
Instructions
- In a large, heavy saucepan, add sugar, juice and cinnamon and grated ginger.
- Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.
- In a colander, rinse and pick over the cranberries to remove any mushy ones.
- Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
- Skim the foam off the surface with a metal spoon and discard.
- Remove from heat, stir in orange zest and cool to room temperature, uncovered.
- Place in container, cover and store in the fridge for up to 3 months.
Notes
If you prefer to have it smoother, once you add in the orange zest either use an Immersion blender on it or run it through a food mill/sieve to remove any pieces.
Leave a Reply