Spicy Cranberry-Apple Relish Recipe (2024)

FAQs

What is cranberry relish made of? ›

There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits such as fighting infection and healthy aging. 1 cup of fresh, chopped cranberries has 5.1 g of fiber, 94 mg of potassium and over 20% of the daily value of vitamin C.

Cranberries naturally contain a lot of pectin which will thicken up as your cranberry sauce cools. You can also mix together 1-2 teaspoons tapioca or cornstarch until smooth. Then add it to the simmering sauce while whisking constantly, and simmer just until thickened.

Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

How long will fresh cranberry relish keep? As long as it's refrigerated, cranberry sauce is fine for 2–3 weeks if you have any left over once eaten with the hot turkey and the cold turkey sandwiches the next day/s.

Simple Appetizers

Top your favorite cracker with whipped cream cheese and a dollop of Cranberry Relish for the ultimate speedy starter. If you have a little more time you can try this Three-Ingredient Cranberry Relish Appetizer with white cheddar cheese.

Boosting your cranberry sauce can be as simple as bringing the heat. A freshly minced serrano pepper, a dash or two of your favorite hot sauce can do wonders for your sauce. Or add a sprinkle of mustard powder, garam masala, or vadouvan to wake up your palate.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

What if I add too much water to cranberry sauce? ›

What to do if the cranberry sauce is too thin or loose. If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

The Bottom Line. If you have diabetes, you can still enjoy cranberry sauce, but with a few considerations. First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

According to a recent study, regularly consuming cranberry or cranberry juice reduces high blood pressure and improves blood circulation.

In the United States, the most common relish is made from chopped pickled cucumbers, either dill or sweet pickles. It's used as a topping on sandwiches, burgers and hot dogs. But in other parts of the world, popular relishes are made with other ingredients.

Cranberries, Sugar, Orange Juice Concentrate, Potassium Sorbate (preservative), Citric Acid, Sodium Ascorbate (to Maintain Color).

There is a discernible difference between a relish and a pickle. The important difference being the way in which they go about preserving, whether it is mostly with vinegar/salt (pickles), sugar (jams and jellies, relish) or a mixture of the two (relish).