Go Back
Print Recipe
5 from 1 vote

Sugar Free Cranberry Relish

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: preserves
Author: Karon Grieve


  • 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


  • 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.
  • Store in the fridge and use within 4 weeks.