Cranberry Relish Jar (Printable)

Tangy-sweet cranberry blend with orange and apple, ideal for holiday spreads and sandwiches.

# What You'll Need:

→ Fruits

01 - 12 oz fresh or frozen cranberries
02 - 1 medium orange, zested and juiced
03 - 1 medium apple, peeled, cored, and chopped

→ Sweeteners

04 - 1/2 cup granulated sugar
05 - 2 tbsp maple syrup (optional)

→ Flavorings

06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground ginger
08 - Pinch of salt

# How to Make It:

01 - Rinse cranberries thoroughly and remove any soft or damaged berries.
02 - In a medium saucepan, mix cranberries, orange zest and juice, chopped apple, sugar, maple syrup if using, cinnamon, ginger, and salt.
03 - Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, approximately 10 minutes.
04 - Remove from heat and let cool to room temperature; relish will continue to thicken as it cools.
05 - Transfer to a sanitized jar and refrigerate. Consume within two weeks.

# Expert Hacks:

01 -
  • It takes just 25 minutes from start to finish, so you can make it fresh even the morning of your gathering without stress.
  • This relish is vegan and gluten-free, meaning it works for nearly every dietary preference at your table.
  • Unlike store-bought versions, you control the sweetness and spice, creating a condiment that tastes like it was made just for your family's palate.
  • It keeps for two weeks in the fridge, giving you flexibility to prepare it days ahead without losing that bright, fresh flavor.
02 -
  • Do not walk away from this while it cooks. The difference between perfectly thickened relish and overdone relish happens in about two minutes, and the mixture can go from gorgeous to bitter if the cranberries cook too long.
  • Frozen cranberries work every bit as well as fresh ones, so don't stress if fresh aren't available. In fact, frozen cranberries often have more consistent flavor since they're picked at peak ripeness.
  • The relish will thicken more as it cools, so if it seems a touch loose when you remove it from heat, resist the urge to cook it longer. Trust the cooling process.
03 -
  • If you want to make this relish last beyond two weeks, learn to properly jar and water-bath can it using standard canning procedures, which extends shelf life to several months.
  • The maple syrup is optional but worth keeping on hand—it adds a depth that makes people ask what makes your version different from others they've tried.
  • Keep your zester or microplane clean and ready before you start; zesting goes faster than you'd expect and you don't want to interrupt your flow once you're cooking.

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