If ever there was a dish that needed a makeover, it is cranberry relish. My Cranberry Relish breathes new life into this classic Thanksgiving staple.
This homemade Cranberry Relish recipe is perfect for your Turkey Day festivities and will soon be a must-have every holiday season.
As I started hosting my own Thanksgiving, I began to realize how many Thanksgiving foods I used to turn my nose up at. Aside from stuffing and turkey, Cranberry Relish was another one.
Cranberry Relish’s tart taste didn’t really pique my interest. I did, however, love the way the jellied kind slinked out of the can in one gelatinous mass. My mother used to have the “lumpy” and “smooth” kind to cater to everyone.
In my own kitchen, I try to make as much from scratch as I can and although I’m sure I can fashion my own smooth cranberry torpedo, I now prefer the texture of the “lumpy kind.”
What I have come to appreciate is how much the tart flavor of cranberry sauce or relish can refresh your taste buds. It’s a little break from all the really rich deliciousness on the plate and gets your mouth ready for the next bite.
Historically, cranberry sauce was added to the Thanksgiving spread to balance and cut through the other fatty, savory dishes on the table like turkey, gravy and carb-heavy dressing.
That goes for other meals and not just Thanksgiving. This batch was destined for two dishes and one condiment.
If you loved this recipe for Cranberry Relish, try some of my other Thanksgiving Day side and dessert staples:
- 3 cups fresh cranberries coarsely chopped (1 bag)
- 1 1/2 cups sugar
- 1 1/4 cup water
- 1 tablespoon lemon juice
- Pinch fine sea salt
Combine chopped cranberries, sugar, water, and sea salt in a heavy saucepan. Bring to a boil. You can hand chop or throw cranberries in a food processor for a few pulses.
Stir until sugar is dissolved. Lower heat to medium and allow to simmer.
Simmer for approximately 10 minutes, stirring sporadically with a wooden spoon. The mixture will be thick and sticky.
Place a fine sieve or colander over a bowl. Strain mixture through, pressing down lightly on solids to get excess syrup out.*
If you've tried this recipe, come back and let us know how it was!
Make draining into Cranberry Syrup.
Make Cranberry Mayonnaise!
Add orange zest or a splash of orange juice, Grand Marnier, Chambord or walnuts.