Cranberry Relish

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Updated from Original post November 27, 2013

I have to admit, I’m a cranberry sauce snob, and I scoff at the idea of eating cranberry sauce out of a can. My skin crawls just thinking about the sound of that deep red blob plopping into a dish.  Every year despite my disdain for the gelatinous relic, my mother insists on serving it for Thanksgiving dinner.

About ten years ago, I discovered cranberry fruit conserve on an episode of Barefoot Contessa, and I never looked back. I’ve altered the recipe over the years, and now I have a cranberry sauce that I love. It has texture, flavor and looks good in a fancy serving dish.  Cranberry relish is the perfect holiday condiment, and I put it on everything until it’s gone.

Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!

Cranberry Relish
Makes about 1 quart

Since I’m the only person in my family that LOVES cranberry relish, I decided to jazz up the recipe with the addition of candied ginger and star anise. These aromatics add a flavor punch to traditional cranberry sauce.

1 (12-ounce) bag of fresh cranberriescranberry-relish
1  1/2 cups sugar
1/4 cup light brown, packed
1 granny smith apple , peeled, cored, and chopped
Zest and juice  of 1 orange
1/3 cup water
1 cinnamon stick
1 (3-inch) piece of candied ginger
1 star anise
Pinch kosher salt

Cook the cranberries, sugars, apple, zest, orange juice and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the cinnamon stick, candied ginger, star anise and salt. Cook for an additional 25 minutes, stirring occasionally. Remove the pan from the heat and let cool to room temperature. Refrigerate until chilled.

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