Cranberry Relish

Vickie Parks


I've used this recipe for our Thanksgiving dinner for as long as I can remember. It thickens over time, and it needs to chill in the fridge for about a day before serving. The recipe below is for a full batch. But it's getting more difficult to find a full 1-pound bag of cranberries. If only 12 ounce bags of cranberries are available, then just make a 3/4 batch. Ingredient amounts for a 3/4 batch are: 12-oz bag fresh cranberries, 1 1/2 cups sugar, 6 Tbsp water (which is 1/4 cup + 1/8 cup), 6 Tbsp prepared orange juice, 10-11 ounces crushed pineapple, and 1 1/2 tsp grated orange peel.

pinch tips: How to Crack an Egg with One Hand





5 Min


25 Min


Stove Top


1 lb
fresh cranberries
2 c
1/2 c
1/2 c
prepared orange juice
(15-oz) can crushed pineapple (not drained)
2 tsp
grated orange peel
1/2 c
slivered almonds (optional)
1 c
chopped apple bits (optional)

Directions Step-By-Step

Combine all ingredients (including almonds and apple bits, if using) in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.

NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve after cooking.
Store in refrigerate for up to 1 day or until ready to use. The relish will thicken a bit over time.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, Heirloom