Cranberry Relish is that little something extra that makes the Holiday meal more special. This Cranberry Relish recipe could easily be called Cranberry Sauce, Cranberry-Orange Relish, or Cranberry Chutney, it's that flavorful. Here’s Sweet Daddy D’s simple and no-angst recipe for Cranberry Relish recipe that will get everyone’s attention.
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Is This a Sauce or a Relish?
Technically, this is a sauce because it's cooked, whereas a relish isn't cooked. However, that's putting too fine of a point on it for me. I think a sauce is poured over things while a relish is used as an accompaniment or modifier. If we want to get nerdy about it, this recipe could easily be called Cranberry Chutney because of the chunky nature of the apples, oranges, and pecans, With the sugar and the use of optional spices like cinnamon and nutmeg, it could get almost exotic! I'll stick to calling it Relish!
Here's What You Need
Ingredient Notes
- Cranberries: Use fresh or frozen (a 12-ounce bag is perfect). No need to defrost frozen cranberries.
- Navel oranges: Use two oranges, one for pulp and one for zest and juice.
- Apples: I usually use Golden Delicious Apple, but Fuji, Honeycrisp, Gala, and Red Delicious work well.
- Fresh lemon: Used for zest and juice.
- Granulated sugar: Use white granulated sugar, I don't recommend brown sugar for this recipe.
- Pecans: You can use chopped or whole. Try delicious Louisiana Pecans. Walnuts are also a good substitute, or you can leave the nuts out altogether.
- Options: Add a touch of cinnamon or nutmeg.
Lagniappe Tip: I like to use a microplane for zesting the lemon and orange. Try not to zest the white parts.
Cookware
You won't need any special equipment for this recipe. Rinse the cranberries in a strainer or colander, use a microplane to zest and the relish can be made in a saucepan. Other than these things, you'll need your usual prep equipment.
Hints and Tips (FAQ)
This recipe yields approximately 4 cups (that's 32 2- tablespoon servings) of cranberry relish. You can double this recipe easily.
You can use either fresh or frozen cranberries for this recipe. If you use frozen cranberries, do not defrost them before you cook, just put them in the saucepan frozen.
Cranberries, one of the few commercially grown fruits that are native to the United States, go back to the 17th century when Native Americans were known to mix cranberries and sugar in simple recipes. Over the years, cranberry sauces became known as a Thanksgiving accompaniment but now are actually associated with all Holiday meals. Interested in learning a little more about Cranberry Relish? Check out this article.
The sugar, as well as the sweetness of the orange juice, will help balance the tartness
The natural pectins in the cranberries, as well as the balance in the amount of sugar and liquid, should cause the Cranberry Sauce to gel after cooking for no more than 15 minutes. Once the sauce cools in the fridge, it should be nicely gelled.
Yes, you can make this up to two weeks in advance and hold it in the fridge. It can also be stored in the freezer for up to 3 months. Check out the Leftover Tips section below on storing this Cranberry Relish. The flavors will benefit from making this in advance.
Here's What You Do
First...you have a beer. Holiday meal prep is always a little hectic but can be lots of fun. This is a simple recipe made easy with a little mise en place. Pop a beer, read the recipe top to bottom then get everything organized. It really is a breeze.
Mise en Place
- Cranberries: Place the cranberries in a colander and rinse with cold water. Pick through them to remove any that don’t look good-smashed or maybe a little overripe.
- Oranges: Peel one of the oranges; remove the seeds and as much of the membranes as possible. It's messy but makes a better relish. Zest the other orange, then squeeze the juice into a measuring cup; if necessary, add enough cold water to make 1 cup.
- Lemons: Zest the lemon and squeeze the juice.
- Apples: Peel, core and chop the apple into small pieces about ¼ to ½ inch, you’ll want the apple a little chunky but not so big that it won’t soften while simmering for a few minutes
- .Measure the remaining ingredients.
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Combine the Ingredients and Simmer
What happens in this step? Combining and slowly simmering the cranberries, acids, and sugars will activate the pectin and make a nice jelled sauce.
- Combine the cranberries, sugar, lemon juice, and orange juice in a saucepan over medium-high heat. Stir well.
- When the mixture starts to simmer, add the orange and lemon zest, orange pulp, apples, and a pinch of salt.
- Stir well; adjust the heat to a rapid simmer.
- Simmer for 10 to 15 minutes, stirring often.
Lagniappe Tip: Resist the temptation to cook this for more than 15 minutes. That's all the time needed for the pectin in the cranberries to activate.
- Remove the saucepan from the heat and allow it to cool for about 30 minutes. Add the chopped pecans; stir well. Place the cranberry sauce in the refrigerator to chill until needed.
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Serving Suggestions
Serve this Cranberry Relish as a condiment or relish for roasted or fried turkey, ham, or pork. This is also excellent on sandwiches, particularly leftover turkey or ham sandwiches.
Here are some other recipes from Sweet Daddy D which go great with Cranberry Relish:
Leftover Tips
This Cranberry Relish can be kept in the fridge for about 2 weeks or frozen for up to three months. Make sure to use an airtight container; If freezing, leave a little headroom for expansion. Defrost in the fridge overnight.
You can do a deep dive into storing cranberry sauce in this article from our friends at StillTasty.com.
Yeah You Right!
Publisher's Note: This recipe was originally published in December 2018. I am republishing it here today with improved process images and instructions and better Hints and Tips.
Recipe
Cranberry Relish
Here's What You Need
- 12 ounces fresh cranberries
- 1 large navel orange peeled and membranes removed
- Juices of one navel orange
- Zest of one navel orange
- 1 large golden delicious apple peeled, cored and chopped into small pieces
- 2 tablespoons lemon juice
- Zest of one lemon
- 1 cup granulated sugar
- ½ cup broken pecans optional
- Pinch kosher salt
Here's What You Do
- Rinse the cranberries and remove any that don’t look good.
- Peel one orange and remove the seeds and as much of the membranes as possible.
- Juice one orange and add enough cold water to make 1 cup
- Zest the orange and the lemon
- Peel, core and chop the apple into small pieces, ¼ to ½ inch. (See Notes)
- Combine the cranberries, sugar, lemon juice, and orange juice/water in a sauce pan and place over medium-high heat. Stir well.
- Bring to a boil and add the orange and lemon zest, orange pulp, apples and a pinch of salt.
- Adjust heat to maintain a heavy simmer for 10 to 15 minutes, stirring often. (See Notes)
- Remove from the heat and allow to cool for about 30 minutes.
- Add the pecans and mix well.
- Place in the refrigerator and chill.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Tonellaz
Excellent recipe and perfect for any occasion, but especially Thanksgiving and Christmas! I will definitely make again and again and appreciate the 'tips' given. Yes, DO remove the white segment casing from the oranges...it makes a huge difference. I'm glad I took the time to do it.
Sweet Daddy D
Yeah You Right. @tonellaz! Glad you liked it. If you get a chance, throw a 5-star rating on it for me! Thanks for the note!
Tonellaz
Sorry, I thought I hit the 5-stars on the first reply...but, actually...this should get a 10-star rating, to be honest!
I took it to my Thanksgiving dinner yesterday and of the 3 other couples there, 2 have already asked for your recipe.
I make a lot of your dishes and have loved them all. Unfortunately, I never took the time to reply on the recipe as to how good they are. I will try to be better on that.
Now, get busy and get some more recipes to us!
Sweet Daddy D
@Tonellaz, thanks so much for taking the time to let me know how much you liked my recipe. Stand y, there's more coming! Thanks for the 5-Stars!!