Cranberry Citrus Relish

Cranberry Citrus Relish
Staff Writer
Cranberry Citrus Relish

Monte Mathews

Cranberry Citrus Relish

The recipe has been voted into our Hall of Fame. It is simply delicious, very textural, and as beautiful to look at as it is to eat. And thank God, it doesn't require a mold. It can easily be doubled and likely should be if you are serving more than 12 people.

See all cranberry recipes.

Ingredients

  • 12  Ounces  fresh cranberries
  • 1 1/4  Cup  sugar, plus more to taste
  • 1/2  Cup  red wine
  • cinnamon stick
  • 1/4  Cup  crystallized ginger
  • orange, unpeeled, sliced into discs, and seeded
  • lemon, unpeeled, sliced into discs, and seeded
  • 1/4  Cup  golden raisins
  • 2  Tablespoons  water
  • Salt and pepper, to taste

Directions

Set aside ½ cup cranberries and empty the rest into a saucepan. Add the sugar, red wine, cinnamon stick, crystallized ginger, orange, lemon, golden raisins, and water. 

Cook over low heat, stirring until the sugar dissolves and the cranberries soften, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 more minutes.

Reduce the heat to low, and stir in the reserved cranberries. Add more sugar and season with salt and pepper, to taste. Let cool to room temperature before serving. 

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
30mg
10%
Carbohydrate, by difference
25g
19%
Protein
11g
24%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Choline, total
35mg
8%
Fiber, total dietary
5g
20%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
108mg
15%
Selenium, Se
20µg
36%
Sodium, Na
59mg
4%
Water
25g
1%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.