Cranberry Relish

Making cranberry sauce from real, fresh ingredients is easy! In this recipe, I will show you exactly how.  This Cranberry Relish rides the line between tart and sweet with an added tang of citrus.  

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Do you usually plop your cranberry sauce out of a can on Thanksgiving day?  Isn’t it so appetizing how it retains the EXACT shape of the can? No. No it isn’t.  Bright and fresh Cranberry Relish is so easy to make, you will never go back to a can!  

I have been making this for my own family for years.  But in my usual style, I never measured anything. I tend to just put things in a pan and adjust as needed.  I’m so accustomed to cooking that I can often measure by sight or by hand. So, each year my cranberry relish came out just a little different.  In every single version of Cranberry Relish, I added a hint of citrus. It’s really essential to balance that tart bite from the cranberries.

Now that I create recipes professionally, I have had to discipline myself to measure carefully and write down notes all along the way.  This exact Cranberry Relish was officially developed a few weeks ago and has been tested several times over to ensure that it’s easy, delicious and repeatable.  

Things you’ll Need: Potato Masher, Microplane (for zesting), Mesh Hand Strainer (#sponsored)

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**Weight Watchers Points (ALL plans)-6/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.

Serves: 8 Prep Time: 5 Minutes Cook Time: 18 Minutes

Ingredients:

• 3 Cups Fresh Cranberries
• 1 Cups Sugar
• 1 Orange, juiced and zested
• ½ Cup Water
• ½ teaspoon Cardamom

Instructions:  

1. In a large skillet over medium-high heat, add all of the ingredients, then stir to evenly distribute.
2. Bring to a boil, then turn to and simmer until the cranberries start to burst.
3. Smash the cranberries with a potato masher.  Continue to simmer stirring frequently for 10 minutes.
4. Serve at room temperature or cold.  Stores best in the refrigerator. You can make in advance and freeze it.  Allow to defrost at room temperature.

Cranberry Relish

Course: Dressings and Sauces, Side Dish

Cuisine: American, Dairy-free, Gluten-free, Kosher, Pescatarian, Vegetarian, Weight Watchers

Keyword: Egg-free, Entertaining, Fall, Freestyle Points, Healthy, Husband-approved, Make-ahead, Nut-free, Thanksgiving, Wheat-free, Winter

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: 8

Calories: 119kcal

Making cranberry sauce from real, fresh ingredients is easy! In this recipe, I will show you exactly how. This Cranberry Relish rides the line between tart and sweet with an added tang of citrus.

Print Recipe

Equipment

• Potato Masher
• Microplane (for zesting)
• Mesh Hand Strainer

Ingredients

• 3 Cups Fresh Cranberries
• 1 Cups Sugar
• 1 Orange juiced and zested
• ½ Cup Water
• ½ teaspoon Cardamom

Instructions

• In a large skillet over medium-high heat, add all of the ingredients, then stir to evenly distribute.
• Bring to a boil, then turn to and simmer until the cranberries start to burst.
• Smash the cranberries with a potato masher. Continue to simmer stirring frequently for 10 minutes.

Notes

Serve at room temperature or cold. Stores best in the refrigerator. You can make in advance and freeze it. Allow to defrost at room temperature.

Nutrition

Sodium: 1.7mg | Sugar: 27.2g | Calories: 119kcal | Fat: 0.1g | Protein: 0.3g | Carbohydrates: 30.6g