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Home » Refined Sugar Free Cranberry Relish

Refined Sugar Free Cranberry Relish

By Karon Grieve 2 Comments

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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.

sugar free cranberry relish

Refined Sugar Free Cranberry Relish

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.

reslish on turkey

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!

long shot of Christmas dinner plate

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

jar of relish with spoon on top

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.

relish on turkey

How much relish does this make?

I got two jars of cranberry relish from this recipe.

How long does it keep?

This refined sugar free cranberry relish will keep for up to a month in the fridge.

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;

Christmas Cranberry Gin

Cranberry Gin Jam

Cranberry and Apricot Relish

Cranberry and Orange Marmalade

Christmas Cranberry Curd

PIN ME FOR LATER

refined sugar free cranberry relish pin image

Finally, if you do try this refined sugar free cranberry relish recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too.

sugar free cranberry relish

Refined Sugar Free Cranberry Relish

Karon
cranberry relish made with honey and no refined sugar. Perfect with your festive feast
5 from 2 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course preserves
Servings 2 jars

Ingredients
 

  • 300 g/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

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.
Keyword cranberry
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Filed Under: ALL RECIPES, Christmas, Chutney and Relish, Gluten Free/Low Sugar

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Comments

  1. Heather W. says

    November 27, 2015 at 5:29 pm

    5 stars
    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.

    Reply
    • Karon Grieve says

      November 29, 2015 at 10:49 am

      Hi Heather
      So glad you like my recipe. Sometimes the simplest things are the best.
      K x

      Reply

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