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Cranberry Relish


  • 12 ounces fresh cranberries, rinsed and cleaned

  • 1 cup water

  • Grated zest and juice - 1 large lemon

  • 3/4 cup currants, preferred (no raisins)

  • 1 to 2 Tablespoons Orange Liquor (Triple Sec) to taste

  • 1 1/2 cups granulated sugar- may substitute monk fruit sugar up to 1/2 cup- to tatse

  • Grated zest and juice - 1 large navel orange

  • 3/4 cup chopped pecans, preferred (or walnuts)

  • 1 to 2 Tablespoons Cognac- to taste if preferred can substitute bourbon


Combine cranberries, sugar, and water in saucepan over low heat. Cook until skins pop open - 10 to 15 minutes. Add chopped apple, orange, lemon juices, and zests. Cook for 15 more minutes until reduced.

Remove saucepan from heat and stir in currents and chopped nuts. Cool and refrigerate until chilled. 

(It is a tart addition to cheesecake or ice cream. Wonderful for Turkey sandwich leftovers. It freezes well too.)