Cranberry Relish/Cranberry Sauce

Cranberry Relish/Cranberry Sauce – Cranberry sauce is definitely a must-have for our Thanksgiving dinner. Like a lot of families, I’m sure, we always had the canned version and I always loved it. Once I started cooking more and more from scratch and I saw how easy a homemade version was, I haven’t gone back to the can.

I love the tartness of this relish/sauce and I also love the texture that the whole berries give it. It comes together very quickly and can be made ahead of time, in fact, I usually make this at least two days before Thanksgiving. It does need time to chill in the refrigerator to firm up a bit but other than that, it’s a very easy way to enjoy cranberries!

Cranberry Relish/Cranberry Sauce

Cranberry relish cranberry sauce

Printable Version

  • 12 oz. fresh cranberries
  • ¾ cup granulated sugar
  • ¾ cup water
  • Zest and juice of 1 orange, zest reserved

1. Heat a medium saucepan over medium-high heat and combine the cranberries, sugar, water, and orange juice.

2. Bring to a boil, stirring occasionally. Once the cranberries begin to burst, reduce heat to low and simmer for about 15 minutes. Stir in the zest.

3. Pour into a serving bowl and cover. Refrigerate until ready to serve.

barely adapted from Tide & Thyme.

Cranberry Relish/Cranberry Sauce

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