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 dinners, I began to realize how many Thanksgiving foods I used to turn my nose up to. Not entirely sure when and why that started, but it was the truth.
The main offenders were turkey and of course, stuffing. Why would I like the main show? Aside from those two, the next on the list of things I didn’t care for was cranberry sauce/jelly/relish. Whatever you refer to it as I wanted no part of it.
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. There was something super satisfying about that and slicing it into jelly discs.
It was so popular in my house that we had two kinds on the table. My mother used to have the “lumpy” and “smooth” kinds to cater to everyone.
Over the years, my palate and affinity towards certain dishes has changed. And while I don’t love turkey to this day, I slowly came around to cranberry relish.
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 log, 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 with each bite. 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.
I topped my Spiced Pork Tenderloin, froze some for my Thanksgiving Day spread and also made Cranberry Mayo for leftover Turkey Roll-Ups. It is great even after having spent some time in the freezer and making it ahead clears up much-needed space in the kitchen on Turkey Day.
It truly is a great dish and I am so happy that I have seen the proverbial light and added it to my cooking repertoire. It is truly something else and you and your guests will not be disappointed.
Try some of my other Thanksgiving Day side dish and dessert staples:
- Mascarpone Mashed Potatoes
- Pumpkin Cheesecake
- Green Beans with Mascarpone Cream Sauce
- Best Thanksgiving Sides
- Best Thanksgiving Desserts
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- 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!