Best Cranberry Relish Recipe (2024)

FAQs

How long will homemade cranberry relish last in the refrigerator? ›

To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.

The real difference is that cranberry sauce is cooked while cranberry relish is made with raw ingredients. I consider this recipe more of a relish just because it has more texture than a traditional, smooth cranberry sauce.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

Yes, relish needs to be refrigerated if it is opened. If it's not opened, you can store it, unrefrigerated, in a cool dry place. But come on, no one wants warm relish. Just keep that sucker in the fridge.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

Spike cranberry sauce with citrus

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.

Another seasonal holiday staple graces the table each year and National Cranberry Relish Day makes sure you're prepared. On November 22nd make sure you're stocked and ready. Get tasting the many recipes out there and pick your favorite one!

How many cranberries are needed to make one can? ›

The average number of cranberries used per can of sauce is 200. If you lay out all the cans of sauce consumed in a year from end to end, it would stretch 3,385 miles.

Refrigeration: Opened relish should be refrigerated at temperatures below 40°F (4°C). It can last for up to a year without significant quality loss.

Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Fresh cranberries are usually good stored in the refrigerator for two weeks. If kept longer, you will find a gradual deterioration of quality with more soft or bruised berries. Berries can be stored in the original packaging in the refrigerator crisper for up to four weeks.

Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.