Cranberry Cherry Relish
Submitted by aameow
Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.
YIELD
6 cupsPREP
15 minCOOK
25 minREADY
45 minThis relish is a fruit-lover’s dream, cooked low and slow until everything melds into a thick, spoonable preserve bursting with tart cranberries, sweet cherries, and plump raisins.
What makes it special? A whole orange and whole lemon, chopped up peel and all, adding bitter citrus depth that balances all that brown sugar sweetness.
Cinnamon (both ground and stick), cloves, and nutmeg give it that warm, mulled-wine quality, while a splash of vinegar sharpens everything up and keeps the flavors bright.
Six cups is a generous yield, so jar some up for the pantry or share with friends.
Kitchen Tips
- Remove the seeds from the orange and lemon but keep the peel. That’s where the bitter, aromatic oils live, and they’re essential to the relish’s depth
- Stir frequently as it thickens to prevent the sugar from scorching on the bottom
- This relish only gets better after a day or two in the fridge. Make it ahead and let the flavors settle in
Ingredients
Directions
Pit cherries.
Wash cranberries. Remove stems. Wash orange and lemon.
Cut in small pieces.
Remove seeds. Combine ingredients. Mix thoroughly.
Cook slowly, stirring frequently, until thick.
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