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Cranberry Relish

JohnD1's picture

Well, not a recipe, although I have a couple I might spare.

Last year I made some cranberry relish.  I cannot find the recipe, but I am still looking.  I DO remember

  • It was cooked

  • It was still bright red (or enough so you would know it was cranberry relish)

  • It had a bite to it

  • It did NOT have jalapeno peppers or the like in it.

Any suggestions?

By the way, ask me any time for a really good recipe for pork roast and for krumkage.

Heather's picture

(post #36869, reply #1 of 9)

Welcome! I see you are from the Chicago area--BRRRRRR!!
Sorry, I can't help with your cranberry relish.
This is a great place to share your "really good" recipes!

Jean's picture

(post #36869, reply #2 of 9)

Was it a chutney? This is our favorite. And it freezes well too.

And He shall reign forever and ever...

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
JohnD1's picture

(post #36869, reply #4 of 9)

To Borrow from Peanuts (Lucy?):


BoofyQ's picture

(post #36869, reply #3 of 9)

FYI, I made this chutney at Thanksgiving and it was delicious:

JohnD1's picture

(post #36869, reply #5 of 9)

I just looked at that recipe, and it DOES sound good.  I think I will try it, and see if the wife likes it.

Jean's picture

(post #36869, reply #6 of 9)

I hope so. It makes the house smell like Christmas when it is cooking too.

And He shall reign forever and ever...

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
teebee's picture

(post #36869, reply #7 of 9)

I'm pretty sure that this is not what you are looking for, but I made a cranberry pomegranate sauce for Thanksgiving that was great. It used pomegranate juice instead of water to simmer the cranberries (plus sugar--would need to look up how much), then tossed in fresh pomegranate seeds just before serving. Yum!

It sounds like you found your recipe--just trying to complicate things a bit!

JohnD1's picture

(post #36869, reply #8 of 9)

Well, I found My recipe. I think you will note a similarity to the one already posted on Cooks Talk.

* Exported from MasterCook *

Not Your Mama's Cranberry Sauce

Recipe By :Recipe #188275
Serving Size : 12 Preparation Time :0:25
Categories : Relish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces frozen cranberries -- frozen
1 cup brown sugar -- packed
1 1/2 cups water
3/4 cup orange juice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 medium orange -- peeled and chopped
1 tablespoon orange peel -- grated
1/4 cup crystallized ginger -- minced

Combine the first seven ingredients in a medium saucepan. Bring to a boil over medium-high heat.

Remove from the heat and stir in the orange peel and crystallized ginger.

Boil, stirring occasionally, for 5 to 10 minutes or until the cranberry skins pop open.

Put into a bowl and set into refrigerator until ready to serve

Start to Finish Time:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 71 Calories; trace Fat (0.8% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.

NOTES : You can heat this up if you like a hot sauce to put over a ham, or serve chilled to serve along with a turkey.

This is from the Nutrition Action Newsletter. With approximately 60 calories per 1/4 cup serving and zero fat and only 15 grams Carbohydrates this is a lighter sauce for the holidays. Make it a day or two ahead, and serve it hot or cold.

wonka's picture

(post #36869, reply #9 of 9)

This is mine. It has a nice bite to it. I added some to my flat bread that I made this morning in anticipation of turkey wraps.


4 cups (1L) cranberries

1 cup (250 ml) sugar

1 cup (250 ml) water

3 Tbsp (50 ml) finely chopped onion

3 Tbsp (50 ml) white vinegar (I've also used apple cider and it was fine)

2 Tbsp (25ml) Worchestshire sauce ( I use 5 Tbsp of apple cider vinegar instead as this is not gluten free in Canada)

1 tsp (5ml) salt

1 tsp 5ml) ground dried chilies

1/2 tsp (2ml) cinnamon

In a medium saucepan, combine cranberries, sugar and water. Heat, stirring, until sugar dissolves. Continue cooking until berries pop, about 5 minutes. Stir in onion, vinegar, Worcestershire sauce, salt, chilies and cinnamon; simmer for 5 minutes more, stirring occasionally. Ladle into sterilized jars and seal. Makes about 6 cups of sauce. I made a triple batch which worked just fine.