Cranberry relish
Elevate your holiday meals with this tangy and sweet cranberry relish. Made with dried cranberries, red onion, ginger, brown sugar, red wine, and a hint of cinnamon, it’s the perfect blend of flavors to complement any festive feast. Easy to make and simply delicious!
- 08 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Cranberry relish is a delightful, tangy-sweet condiment that can elevate your holiday meals or everyday dishes. Perfectly balanced with the zest of ginger root and the warmth of cinnamon, this relish combines dried cranberries with red onion, brown sugar, and red wine for a rich and flavorful accompaniment.
Ingredients:
Instructions:
- In a medium saucepan, heat 2 teaspoons of olive oil over medium heat until shimmering.
- Add the finely chopped red onion to the saucepan. Cook, stirring occasionally, until the onion becomes soft and translucent, about 6-8 minutes.
- Stir in the minced ginger root and cook for an additional 2 minutes, until fragrant.
- Add the cup of dried cranberries and 1/2 cup of brown sugar to the onion and ginger mixture. Stir to combine.
- Carefully pour in 1/2 cup of red wine and 1/2 cup of water. Stir the mixture well.
- Stir in 2 tablespoons of vinegar, 1 bay leaf, and 1 teaspoon of ground cinnamon. Mix thoroughly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until the relish thickens and the cranberries are plump and soft.
- Remove the bay leaf from the relish and discard it.
- Allow the cranberry relish to cool slightly before transferring it to a serving dish or storage container.
- Store the cranberry relish in an airtight container in the refrigerator. It can be made ahead and stored for up to one week.
- Serve the cranberry relish cold or at room temperature alongside your favorite holiday dishes or as a spread for sandwiches.
Tips:
- Sauté the red onion in olive oil until it becomes translucent to bring out its natural sweetness.
- Use fresh ginger root for a more potent and aromatic flavor.
- Soak the dried cranberries in warm water or juice for a few minutes before cooking to soften them.
- Simmer the relish on low heat to allow the flavors to meld together properly.
- Remove the bay leaf before serving to avoid any bitter bites.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
This cranberry relish is a perfect balance of tart and sweet flavors, ideal for complementing roast meats, sandwiches, or even as a topping for cheeses. By following these steps, you ensure that every bite is packed with layers of deliciousness.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 0.61g | 0% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 3.61g | 9% |
| Sugar 60g | 58% |
| Fat | |
| Fat 2.74g | 3% |
| Saturated 0.38g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.94ug | 0% |
| Choline 9mg | 2% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 3.55mg | 4% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 3.52ug | 3% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 200mg | 6% |
| Selenium, Se 0.90ug | 2% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.19mg | 2% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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