"An easy to prepare, cooked, cranberry relish. Goes great with ham, poultry and pork. Originally submitted to ThanksgivingRecipe.com." — Linda
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1 (12 fluid ounce) can
frozen cranberry juice concentrate
1 1/2 cups
I have been making this for many years at the holidays except that I add a tablespoon of orange marmalade to give it some zip.
This was good, but very, very tart. You might up the sugar a bit (to a cup or more) and let the cranberries pop as another member suggested.
This was a fun recipe to make with the kids and at the Thanksgiving table, people raved! This recipe will be put in my permanent recipe file!
This is a wonderful thick, tangy relish. My husband loved this. Goes great in turkey sandwiches. Definately a keeper.
Wow, these cranberries were tart! I think you want to let most of the cranberries pop before you take them off the stove. People enjoyed it, but I think it would be better served over ice cream or something like that, rather than as its own side dish.
This is a great recipe, I love the use of the different types of cranberries. A definite keeper!
I love LOVE LOVE this recipe. I will NEVER go back to canned cranberry sauce...this is SUPER easy and way delish!
Loved this recipe. The taste was nice & tart, and very fruity, the way I like it. Thanks for this easy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cranberry Relish
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.
This no-cook sauce is like a delicious seasonal fruit salad.
Learn how to make this quick, delicious recipe using whole cranberries.