Move over canned cranberry sauce. This spicy cranberry relish is exactly what your holiday dinner needs. Pair it with your Dutch oven turkey breast or grilled spatchcock turkey for a perfect meal.
If canned cranberry sauce has been a staple on your holiday table for ever, it may be time to spice things up. This easy cranberry relish comes together almost as quickly as you can open a can, and is a bright, fresh accompaniment to your meal. One bite, and you may never go back to canned.
Why You'll Love This Recipe
- You can make it in advance, so it's one less thing you have to do on the day of your big holiday meal.
- It requires only 10 minutes of effort to make.
Ingredients and Substitutions
- Cranberries--You can use fresh or frozen cranberries for this sauce. If frozen, let them thaw for about 15 minutes before processing.
- Lime--You'll be using the zest and juice of 1 lime for this recipe. You should get about 2 tablespoons of juice and 2 teaspoons of zest. If your lime is a little stingy, taste the finished relish and squeeze in an extra ½ lime, if needed.
- Agave nectar--I use agave here because it dissolves well into the sauce. You could also use honey.
- Jalapeño--If you prefer a milder relish, remove the seeds and white membrane from inside the pepper before blitzing it.
How to Make Cranberry Relish
- Combine the cranberries, jalapeño, lime juice and zest, and agave syrup in a food processor.
- Pulse until finely chopped, stopping and scraping down the sides a couple times to make sure everything is uniform.
FAQs
Make the spicy relish up to 5 days before serving. Store it in an airtight container in the fridge.
Absolutely. Spoon the relish into a freezer safe container or resealable bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.
Tips and Troubleshooting
- Give the relish a good stir before serving to reincorporate any juices that have settled at the bottom.
- Serve extra relish alongside turkey quesadillas for an easy way to use up leftovers.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
More Cranberry Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, or Pinterest for more great camping and grilling recipes.
Recipe
Spicy Cranberry Relish
Ingredients
- 1 bag (12 oz | 340 g) fresh or frozen cranberries
- ⅓ cup agave syrup plus more to taste
- 1 jalapeño coarsely chopped
- Zest and juice of 1 lime
- 1 big pinch kosher salt
Instructions
- Combine the cranberries, agave syrup, jalapeño, lime zest and juice, and salt in a food processor.
- Process until everything is finely chopped, stopping to scrape the sides once or twice, 30 to 60 seconds total.
- Scrape into a bowl. Taste and add more agave syrup, if needed. Cover and chill until you're ready to serve. The relish is best if made at least 30 minutes before serving.
Notes
- Stir it--Give the relish a good stir before serving to reincorporate any juices that have settled at the bottom.
- Storage--Leftover relish can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
- Serving ideas--Serve extra relish alongside turkey quesadillas for an easy way to use up leftovers.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Leave a Reply