A cranberry relish recipe using fresh cranberries. Use as a topper for baked brie, a relish for sandwiches, preserves for scones or serve it alongside roasted turkey and stuffing on your Thanksgiving table.
Before I took a turn at creating a cranberry relish from scratch, I was sure it was going to be an intimidating and labor-intensive task. I mean, how in the ever-living world was I going to get it to gelatinize and stand alone in the shape of a can? Of course, I jest. The whole point of making it from scratch was to avoid gelatinized rings of cranberry at the table, no matter how reminiscent of my childhood that may be.
Surprisingly, I don’t know that it gets more simple than this. It is an easy matter of combining ingredients in a saucepan, stirring and allowing them to reduce together. A little zesting here and there, but no chopping and very little prep is involved. The end result is a far superior, bright and lovely sauce, worthy of sitting alongside your Thanksgiving turkey. Please, enjoy.
- 4 cups Frozen Cranberries
- 1 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon of Orange Zest
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Ground Ginger
- Pinch of Lemon Zest
- Pinch of Cloves
Add cranberries, granulated sugar, and brown sugar to a medium-sized saucepan over medium heat. Allow the sugars to meltdown, stirring occasionally. Add remaining ingredients and allow to rapidly simmer until the majority of the cranberries are broken down, about 15 minutes.
Set aside to cool, serve and enjoy.
Cinnamon-Orange Scones, Whole Roasted Chicken, Roasted Turkey, Rosemary & Lemon Pork Chops, Smoky Roasted Sweet Potatoes, Southern Cornbread Dressing, Mascarpone Mashed Sweet Potatoes, TAK’s Sweet Potato Casserole