Cranberry Relish Recipe

article image
Photo by Fotolia/Yulia Furman
This relish goes great on leftovers once the holidays are done!
3 pints SERVINGS


  • 3 cinnamon sticks
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) crushed pineapple, drained, juice reserved
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • water
  • 1-1/2 cups sugar
  • 1 pound fresh cranberries
  • 1 cup white raisins
  • 1 cup whole blanched almonds, optional
  • 1 cup pecan pieces, optional


  • Tie cinnamon sticks and cloves into bundle using cheesecloth.
  • Combine reserved pineapple juice with orange juice concentrate and enough water to make 2 cups. Pour into large pot over medium heat. Add sugar and spice bundle, and bring mixture to boiling. Reduce heat, and simmer for 10 minutes, stirring often, until sugar is dissolved.
  • Add cranberries and return to boiling. Boil for 5 minutes, stirring frequently. Stir in raisins and pineapple. Reduce heat and cook for 10 minutes, stirring occasionally.
  • Stir in almonds and pecans. Remove spice bundle.
  • Remove from heat and cool completely at room temperature. Cover and refrigerate until thoroughly chilled.
  • Serve cold.

Cranberry Conserve

Thanks to the northern U.S. and parts of Canada — the primary growing areas for commercial cranberries — many of us have easy access to fresh, tart cranberries for making cranberry sauce, which happens to pair perfectly with turkey and dressing.

I found this recipe at a little mountain retreat, where they served it alongside both turkey and pork. It has become a favorite on our holiday table, and one recipe makes enough to share at multiple holiday potlucks. If you have any leftover, add a generous dollop to cooked apples or sweet potatoes.