I created this recipe back in 1989 while working as a sous chef. I was never a fan of canned cranberry relish — so I made one that’s quick, bright, and always a huge hit. Fresh citrus, tart berries, and a hint of mint make this the perfect holiday side or summer topping. Completely gluten-free and naturally vibrant!
Ready in: 40 minutes
Preparation time: 20 minutes
Serves: 8 people
🫐 Ingredients
- 1 lb fresh cranberries
- 2 lemons
- 2 limes
- 2 oranges
- 1 cup sugar
- 2 Tbl fresh chopped mint
- ½ cup brown sugar
- A pinch of salt (added at the end)
👨🍳 Preparation
- In a pot, combine cranberries and both sugars with 2 cups of water. Turn heat to a low simmer to dissolve the sugars.
- While the cranberries warm, peel all citrus fruits. Finely chop the citrus skins and add them to the pot.
- Juice all citrus fruits, straining out seeds, and add the juice to the pot as well.
- Let the mixture reduce on a simmer, stirring regularly, until the liquid thickens and the bubbles last for a 10-count. This is about halfway reduced.
- Remove from heat, stir in the chopped fresh mint, and let chill so it can set.
💡 Tips
Strain your fruit juice to catch seeds and pulp. When your reduction is ready, the bubbles will grow to the size of your largest thumb joint — that’s your signal! Don’t forget a pinch of salt at the end to elevate the flavor. This relish is incredible with turkey, pork, or even over yogurt.
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