I love this time of year when you have good excuse to bring out the relish to liven up your festive plate. But sometimes they are just too sweet. I came up with this Refined Sugar Free Cranberry Relish and it tastes just as good as the sweeter stuff.
Cranberries mean the holiday season. For Americans they are a huge part of their Thanksgiving dinner and for us Brits they are a big deal on the Christmas platter.
Turkey wouldn’t be complete without its side-kick cranberry.
It’s a bit like cheese and pickle, salt and pepper, or peas and carrots as good old Forrest Gump used to say. You need this Refined Sugar Free Cranberry Relish.
Go Sugar Free!
So here is my Refined Sugar Free Cranberry Relish. She is a colourful little number, bright and vibrant, easy on the eye and the tummy and oh so easy to make.
She is tasty and sweet but a wee bit tart too, and she is naughty and nice at the same time, being sweetened with natural honey but with a splash of Grand Marnier as my spirit of choice this holiday season!
Ingredients for cranberry relish
- 300g/11oz fresh cranberries
- 1 large orange
- ½ teaspoon ground coriander seeds
- ½ teaspoon ground cinnamon
- 3 tablespoons runny honey
- 2 tablespoons Grand Marnier or other orange liqueur
How to make cranberry relish
- Start by giving your orange a good scrub to remove any wax preservative and then pat dry. Rinse the cranberries too.
- Chop the orange and pulse in your food processor till you get a mushy pulp with only small shards of peel.
- Put the cranberries and orange pulp into a heavy based pan and add the crushed coriander seeds and ground cinnamon. It is always best to crush and grind your spices just before use for a fresher and more pungent flavour.
- There will be enough juice from the orange to start the cranberries cooking nicely without burning. Heat on low and raise gently to a simmer.
- The cranberries will start to pop and split, sounding like a mellow and somewhat laid back popcorn session.
- After about 15 minutes they will be tender enough for you to squish with a potato masher while still in the pot. You could use a wand blender if you want to go for a really smooth look, but I prefer the texture you get from simply mashing the berries.
- Add the honey and stir well cooking for a further 10 minutes.
- Stir in the liqueur and then ladle into 2 sterilised jars.
How much relish does this make?
I got two jars of cranberry relish from this recipe.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How long does it keep?
This refined sugar free cranberry relish will keep for up to a month in the fridge.
Can you can this relish?
Yes, you can waterbath can this cranberry relish to keep it for longer.
So that’s how to make Refined Sugar Free Cranberry Relish, a guilt free addition to that turkey this year.
Why not check out some of my other great cranberry recipes;
Cranberry and Orange Marmalade
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Refined Sugar Free Cranberry Relish
Ingredients
- 300 g cranberries
- 1 orange large
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 3 tbsp honey
- 2 tbsp Grand Marnier or other orange liqueur
Instructions
- Start by giving your orange a good scrub to remove any wax preservative and then pat dry. Rinse the cranberries too.
- Chop the orange and pulse in your food processor till you get a mushy pulp with only small shards of peel.
- Put the cranberries and orange pulp into a heavy based pan and add the crushed coriander seeds and ground cinnamon. It is always best to crush and grind your spices just before use for a fresher and more pungent flavour.
- There will be enough juice from the orange to start the cranberries cooking nicely without burning. Heat on low and raise gently to a simmer.
- The cranberries will start to pop and split, sounding like a mellow and somewhat laid back popcorn session.
- After about 15 minutes they will be tender enough for you to squish with a potato masher while still in the pot. You could use a wand blender if you want to go for a really smooth look, but I prefer the texture you get from simply mashing the berries.
- Add the honey and stir well cooking for a further 10 minutes.
- Add the liqueur, stir well and then ladle into 2 sterilised jars.
This is my new favorite cranberry relish. It is so simple, but with such amazing flavor! Thank you so much! I’ll be making this as a holiday staple for years to come.
Hi Heather
So glad you like my recipe. Sometimes the simplest things are the best.
K x
This sounds so wonderful, just what I was looking for as my daughter can’t consume refined sugar. I may use Cointreau instead as that is made in the region of my ancestors. Can’t wait to try. Thank you.
Hi Lise
Hope your daughter enjoys this. Cointreau would be super in this recipe.
K
Bonjour peux-t-on utiliser des canneberges congelées ?
Hi Ghislaine
Oui, vous pouvez utiliser des canneberges surgelées
K