Lemony Cranberry Relish Recipe (2024)

For years I’ve made a cranberry lime relish(salsa). Cranberries, lime juice and zest, sugar, minced jalapeño, shallots and cilantro. The leftovers mixed with mayo is great on a turkey sandwich.

I can only tell you that from childhood in the 50s the combo of orange & fresh c'berries as mentioned was something my entire family looked forward to more than ANYTHING else on the 'big' day! There is nothing as good as uncooked c'berries & w'out cooking & there is sufficient pectin that makes it set up quite well in fridge, though Mom made it a week B4 w'her old fashioned meat grinder, clamped to the counter edge! We fought over who would turn the crank!

The idea of uncooked cranberries is intriguing, but I suspect that brief cooking of the mixture (to a boil, then turn heat off) will work better: it will release pectin (from both cranberries and lemon rind) and form a desirable jelly-like texture.Also, for 340 gm cranberries + 80-100 gm whole lemon, 100 gm sugar may not offset the sour/bitter optimally: adjust sugar to taste, rather than hunting high-and-low for thin-skinned lemons. (The only guaranteed thin-skins I know are Meyer lemons.)

For years, I have made the Williams & Sonoma cranberry relish with whole orange and fresh ginger. Fantastic. I am going try this version, likely with Meyer lemon. and ginger.

Response to the comment suggesting brief cooking: No! If you've never eaten fresh, completely raw cran relish, you are in for a treat. Please do not cook, even briefly. Cooking changes the flavor and texture of cranberries considerably. I always disliked (cooked) cran sauce until the day I tasted a fresh relish, which I love. This style isn't supposed to "jell" (UNdesirable!) Think of it more as a relish or chutney rather than a sauce or jelly.

For years zI have made the cranberry and orange chopped cold relish Add 1/3 c grand Marnier. Better with age.also good in a turkey sandwich!

I have to agree with Karen. There's nothing like raw cranberries with an orange. I add a tablespoon or two of raw honey rather than white sugar. I will try the lemon sometime. I will also try the cranberry lime relish from Susan. Keeping this recipe raw vs. cooked helps clean the palate. Thank you, everyone!

This is a cranberry relish and not a cranberry sauce so the technique here is actually pretty traditional for that. Same with the sweetness vs the tartness question you raise- cranberry relishes are more tart than it sweet cousin the cranberry sauce. The only truly new thing this recipe proposes is lemon instead of orange.

My dear mom’s recipe calls for the juice of both lemon and orange plus the zest of two oranges and one lemon. It’s a family favorite.

Used to make this with thin skinned oranges from Florida, but they have gotten hard to find. Thin skinned lemons are a much better substitute than the thick skinned navel oranges offered for sale these days.Taste is much better after sitting in fridge for at least 3-4 days.

Just made this for Thanksgiving. If it makes it that long lol! Used a meyer lemon & 1 mandarin. Dash of salt, Cointreau, cinnamon, some remaining lavender honey and touch of brown sugar. Yum! Absolutely can play w recipe and looking forward to sandwiches w this already!

Pectin isn't necessary. This isn't meant to have a jelly-like texture (which is quite undesirable to some of us). It's entirely different from cooked cranberry sauce. Try it uncooked per the recipe, you may be amazed at how delicious it is, fresh-tasting and crisp.

Much better after a day of sitting in the fridge. Added 1/3 c Cointreau, which was delightful.

I make this with Meyer lemon or with tangerines/mandarins, or tangelos. When using the small one I add 2 or sometimes 3.

This is delicious. I just happened to have some whipped heavy cream sitting next to it, so I tried a spoonful of it, topped with a dob of whipped cream. It was fabulous! This relish, topped with whipped cream— maybe served in a champagne glass—would be a terrific dessert.

Love.

I made this as written except used 1/4 cup of honey instead of 1/2 cup sugar. It looked beautiful, but tasted more like a lemon relish with a bit of cranberry walking through. IF I make it again, I will try with only 1/2 lemon.

Made it Iasdescribed, such a simple and refreshing

So fast and easy. A little boring flavor profile wise but I’m excited by the cilantro jalapeño addition suggestion

My favorite cranberry sauce recipe! I make this year after year. It’s so simple and fresh, and a great balance to all the heavy, creamy, buttery stuff we have at most holiday dinners. Sometimes I even make a giant batch and freeze it.

Cut the sugar to about 1/4 cup and added a couple of tablespoons of orange marmalade to the food processor with the cranberries and lemon.

I’ve made the same cranberry sauce (over-the-years adaptation of a classic NYT recipe - still have stained paper copy) for thanksgiving for 50 years since I was a kid. Since my parents died I haven’t cooked thanksgiving dinner. I came across this recipe and thought - why not do something different. I used all the notes (added orange and grand marnier). It’s amazing. Thank you for giving me a fresh take. Next up is the make ahead gravy recipe. May just start some new traditions.

I make a version of Susan’s cranberry lime relish but add tequila and Triple Sec or other orange liqueur. It’s such a great foil for the rich holiday dishes.

My cranberry relish has the bag of cranberries (washed and picked thru) one orange and one large apple (take off the stem and seeds) all put through a mechanical (do they make them anymore?) food grinder (traditionally used for crunching up anything.) I always make it a couple of days in advance, adding minimal sugar- a tablesppon plus a bit... initially. Add sugar to taste the day of.

My MIL made this with a whole orange instead of a lemon, we have it every year and it keeps a long time in the refrigerator.

My grandmother called her cranberry relish Winter Strawberry (fresh fruit was hard to come by in Iowa winters). Grind a bag of cranberries with two unpeeled apples and two oranges. Add about a cup of sugar. In these days of thick-skinned oranges, I peel big strips of zest off the oranges and use only part of the pith of one. I have a granddaughter who's already a big fan, so I know this will get passed on. Best turkey leftover ever: a homemade dinner roll with turkey slices and this relish.

My mother made it with oranges not lemons and walnuts were essential as well I highly recommend.

I have been making cranberry chutney for over 40 years using following recipe:2 lbs cranberries (3bags)1c raisins1/2 c candied chopped ginger 4 c sugar1 c orange juice 1 t. Tabasco1-1/2 t. Curry powder2 cinnamon sticks2 cloves garlic4 small cans mandarin orangesIn large pot, pour juice over sugar & stir til dissolved Add all but oranges, cook over medium heat, stirring occasionally, til cranberries pop. Remove from heat. Discard cinnamon sticks and garlic cloves. Add drained oranges

Cranberry ChutneyPour 1c orange juice over 4c sugar in large pot and stir.Add: 2lbs cranberries (3 bags frozen); 1c raisins; 1/2c chopped candied ginger; 1 t Tabasco; 1-1/2 t curry powder; 2 cinnamon sticks; 2 whole cloves garlicCook on medium stirring every 10 minutes til berries pop. Remove from heat; discard cinnamon sticks and garlic cloves. Add 4 small cans drained mandarin oranges. Store in mason jars in frig for up to 6 weeks or freeze indefinitely Yield: 4-6 pints

Lemon is hugely disappointing as a substitute for orange as it is far too acidic to pair with cranberries. Sometimes, innovative doesn’t equal improvement.