Fresh Cranberry Relish

On our return from town yesterday we were driving down Rock Harbor Road when suddenly, without any notice, up from a woodsy space alongside of the road emerged a huge dark wild turkey. With his enormous tail fully outspread he “took” the stage strutting across the road, with great pomp and confidence. Everyone gasped and our driver jammed on the brakes just in time to avoid running into the rest of the family of 8, which followed the man of the family in very deliberate and perfectly choreographed form.

A not so subtle reminder to start preparing for the holiday ahead!

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Fresh Cranberry Relish



  1. Fit a food processor with the center blade, and chop up the cranberries. The pieces should resemble minced cranberry. Put aside in a bowl.
  2. Put the orange half—including the peel—in the processor and chop it as with the cranberries and add this to the bowl of processed cranberries.
  3. Add the sugar (or Jello mix) and stir well to combine.
  4. Put relish in a bowl and cover tightly in the refrigerator until ready to serve.
  5. Serve this and colorful relish with turkey, chicken or ham this holiday season—a fresh and easy sidekick to any holiday table!

2 thoughts on “Fresh Cranberry Relish

  1. Cranberry, Onion and Raisin Sauce ________________________________________
    Serves: 6

    Traditional Thanksgiving dish. Recipe courtesy Gourmet November 1990.


    • 1 cup sugar
    • 1 cup hot water
    • 10 ounces pearl onions
    • ½ cup golden raisins
    • 1 pound bag of cranberries ________________________________________


    1. Blanch the onions in boiling water for 3 minutes, drain, and peel.
    2. In a black cast iron skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel.
    3. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved.
    4. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender.
    5. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.
    6. Cover and refrigerate until very cold, about 4 hours.

  2. Cranberry Red Wine Relish
    Makes: six, one-half pint jars

    This is a tasty and colorful relish for cranberries from


    • 1½ cups white sugar
    • 1 cup dry red wine
    Note: “Dry red wine” includes Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet. I used “Messina Hof, Beau®” .
    • 1 (12 ounce) package fresh cranberries, rinsed and sorted
    • 1 cinnamon stick
    • 2 Tablespoons orange zest, cut into slivers


    1. Wash the jars, lids, and bands in hot, soapy water, rinse and drain.
    2. Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat.
    3. Add the cranberries, cinnamon stick and orange peel.
    4. Bring the mixture back to a boil; reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
    5. Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids.
    6. Store in refrigerator.
    Note: Relish should last 3 months stored in the refrigerator.

    Frank and Carol Speyerer



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