There is a difference between cranberry sauce and cranberry relish. Cranberry sauce is cooked with sugar, strained to remove the skins (or not if you prefer chunky) and then cooled.
Cranberry relish is made using fresh cranberries uncooked and adding fresh fruits, nuts, and whatever else you might like to compliment the tart berries.
I’ve made cranberry relish using the fresh cranberries, however after all is said and done, I actually prefer the berries cooked, so this is the recipe I’ve been making for many years.
This particular recipe was given to me by a friend in the ’80’s and when she told me I would be surprised at how easy it was to make I had to try it. She was right and I’ve been making it ever since then (way before ‘foodies’ began blogging).
To help reduce your pre-holiday cooking stress this can be prepared a few days in advance. A no fuss, easy peasey!! recipe is what you need when you are preparing a holiday meal for family and friends. This recipe takes a total of 15-20 minutes from start to finish.
As a side note, I have remade this recipe several times since I first posted this in 2011. If you have been following me you know that I have cut back on the amount of refined white sugar I use – I try to avoid using it if possible.
I added coconut sugar and stevia as the sweetener. It is delicious, but if you don’t have coconut sugar or stevia you can use honey or brown sugar.
Add the sweetener slow and a little at a time. Taste as you go when cooking so that you can decide if you need to add more sugar. I sometimes add additional juice from fresh oranges for more sweetness.
- 1 pkg. fresh cranberries
- ¾ cup water
- ¼ cup coconut sugar
- ⅛ cup stevia
- orange zest from 1 orange
- 1 orange cut in sections with membrane removed
- ¼ cup orange juice
- 2 TBLS. chopped nuts, optional (pecans, walnuts, almonds)
- 1 tsp. Grand Marnier (optional)
- In 2.5 quart saucepan add the water and sugar and bring to a boil.
- Rinse the cranberries and add to the boiling water and sugar. Stirring occasionally bring the berries to a slow boil and cook 10-12 minutes, then stir in the remaining ingredients.
- Pour the cranberries into a bowl and set aside to cool.
This recipe is flexible. I added Pomegranate seeds in one recipe, as in the photo. You can also add in pineapple chunks, tangerines, apples or any of your favorite fresh fruits AND you can certainly eliminate the Grand Marnier if you don’t use alcohol and the nuts for those with nut allergies.