10 Best cranberry relish

If you love cranberries or care about priority health, you are in the right place to get awesome recipes to try at your leisure. Find a list of out top 10 Best cranberry relish in this article. Cranberries are delicious no doubt, it is of no surprise you want different recipes to make some irresistible meals out of this fruit. The following recipes are definitely worth trying:

1. Cranberry Sauce

PREP: 10 mins

COOK: 07 mins

TOTAL: 17 mins


1 pound fresh cranberries (wash and dry)

2 cups granulated sugar

1/3 cup water

1 cinnamon stick

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 orange (juiced)



Mix cranberry, sugar and water in a medium pot. Stir till thoroughly mixed. Boil the mixture over medium heat. Reduce heat to low, add cinnamon stick, allspice and nutmeg. Stir to blend, allow to simmer for 5-7 mins. Some cranberries will burst open, others will stay intact. Add orange juice and stir. Allow mixture to cool then serve.


2. Cranberry mold


PREP: 10 min

COOK: 22 min

TOTAL: 32 min


Fresh or frozen cranberries


1 stripped orange or lemon zest





Put 1/2 cup of fresh or frozen cranberries in a saucepan. Add 1 cup of sugar, 1 stripped orange or lemon zest and 2 tablespoon water to the pan. Cook mixture on low heat stirring occasionally, until the sugar dissolves and the cranberries become soft (10 minutes). Increase the heat to medium and cook for 12 minutes (until the cranberries become soft). Add sugar, salt and pepper to taste. Let it cool. Heat 1/2 cup cranberry juice on low heat. Stir in 1/4 ounce gelatin. Make a puree with cooled cranberry sauce and 1/2 cup cranberry juice, add gelatin mixture. Pour into a mold and refrigerate overnight. Serve cranberry mold with whipped cream.


3. Cinnamon Apple Cranberry Sauce

PREP: 30 mins

COOK: 15 mins

TOTAL: 45 mins



2 cups cranberry juice

6 ounce sweetened dried cranberries

1 cinnamon stick (break into half)

1 cup sugar

2 apples (peel and dice)

2 teaspoons corn starch



Put cranberry juice, cinnamon sticks, cranberries and sugar in a medium saucepan. Cook on medium heat for 5mins. Add apples, continue cooking while stirring occasionally until apples are soft (5mins). Pour 8 ounces of the liquid in a bowl, add corn starch and whisk. Add this mixture slowly into the remaining cranberry mixture. Keep stirring. Cook for 5 mins. Pour mixture into a serving bowl and refrigerate until it thickens (30mins). Remove cinnamon sticks and serve.


4. Rosemary-Port Cranberry Sauce

PREP: 01 min

COOK: 08 mins

TOTAL: 09 mins



1 cup sugar

1 cup port wine

2 sprig fresh rosemary

2 fresh ginger slices

5 cup fresh or frozen cranberries



1/3 cup orange liqueur



In a large saucepan, boil all ingredients (except the orange liqueur) over medium-high heat till sugar dissolves. Stir constantly. Reduce heat to medium-low and simmer for 20 mins (until berries split and mixture gets thick). Remove from heat and let it cool for 30 mins. Remove rosemary and ginger. Add orange liqueur to cooled mixture and stir. Blend mixtures to smooth puree. Pour into a cup mold that has been greased lightly. Cover and refrigerate for 8 hours or more, until mold is set.


5. Cranberry Sauce with Pears

PREP: 10 mins

COOK: 15 mins

TOTAL: 25 mins


1 lb cranberries

1 pear

2 teaspoons grated orange zest

Granulated sugar

1 cup apple cider or juice



Mix cranberries, pear, orange zest and sugar in a medium saucepan. Add apple (stir mixture while adding it). Boil the whole mixture for sometime. Reduce heat and simmer until cranberries burst and the mixture thickens (15-20 minutes). Make sure to keep stirring as mixture simmers. Serve warm.


6. Ginger and Pear Cranberry

PREP: 13 mins

COOK: 07 mins

TOTAL: 20 mins




1 bag cranberries

2 Bosc pears

1 tablespoon grated ginger (fresh)

3/4 cup sugar

.24 cup of water

Pear slices for garnish



Heat all ingredients, in a medium saucepan (except pear slices) to boiling on high heat. Stir from time to time. Reduce heat to medium, cook till pears become tender and most cranberries have popped. Do not cover the pot. Stir occasionally as mixture boils. Remove mixture from heat and let it cool. It will thicken when cool. Pour sauce into serving bowl and cover it. Refrigerate for 3 hours or up to 4 days. Garnish with pear slices.



7. Maple-Orange Cranberry Sauce

PREP: 15 mins

COOK: 05 mins

TOTAL: 20 mins


2 bags frozen or fresh cranberries

1/2 cup sugar

1/2 cup maple syrup

1/2 cup orange juice

1 tbsp. finely grated orange peel

1/4 tsp. salt

1/4 tsp. pepper



Put cranberries, sugar, maple syrup, orange juice, finely grated orange peel, salt and pepper in a medium sized sauce pan. Simmer on medium-high heat until mixture is slightly thickened (10-15 mins). Your maple-orange cranberry is ready.


8. Cranberry-Apple Relish

PREP: 15 mins

COOK: 10 mins

TOTAL: 25 mins



4 medium apples

2 cups fresh cranberries

2 small oranges (peel and cut into sections)

1 cup sugar



Chop apples, cranberries and oranges coarsely into small bits with a food processor. Mix chopped fruits with sugar in a big bowl. Cover mixture and refrigerate for 2 hours. Stir and serve.


9. Cranberry Salsa

PREP: 5 mins

COOK: 10 mins

TOTAL: 15 mins


2 cups fresh or frozen cranberries

1 small seeded jalapeno

2 green onions

1/4 cup chopped fresh cilantro

1/3 cup honey



Chop cranberry and sugar mixture into coarse bits with a food processor. Mix cranberry mixture, green onions, jalapeno, cilantro and honey in a medium bowl. Stir thoroughly. Cover mixture and refrigerate overnight to stimulate better flavours. Serve as desired.


10. Cranberry-Streusel Corn Muffins

PREP: 20 mins

COOK: 20 mins

TOTAL: 40 mins



For streusel topping

6 tbs. flour

1/2 cup brown sugar

1/4 tsp. allspice

1/2 stick cold butter

For batter

1 cup cornmeal

1 cup flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 eggs

1 container sour cream

3 tbs. melted butter

2 tsp. vanilla

1 can cranberry sauce



Preheat oven to 400 degrees F. Line three muffin tins with paper liners. Keep to be used later.

For streusel topping mix brown sugar, allspice and flour in a bowl. Cut butter and add to mixture. Refrigerate until time of use.

For batter, mix cornmeal, baking powder, flour, sugar, baking soda and salt in a separate bowl. Add egg, sour cream, butter and vanilla. Stir thoroughly until mixture is even.

Put 2 tbs. batter in each muffin. Top with 2 tsp. cranberry sauce. Sprinkle streusel toppings on top and bake for 15 mins.

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