Festive Fresh Blueberry and Cranberry Relish Recipe - Allrecipes.com
Festive Fresh Blueberry and Cranberry Relish Recipe

Festive Fresh Blueberry and Cranberry Relish

Recipe by  

"Holiday must. Super easy to prepare, 5 ingredient Fresh Blueberry Cranberry Relish. Everyone loves the blueberry twist and its beautiful on the table too. Make extra for leftovers and to put in beautiful jars as a holiday gift. Thankfully blueberries are readily available all winter long."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    2 hrs 20 mins


  1. Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2009

Easy and delicious.

Most Helpful Critical Review
Jul 31, 2014

Maybe it's because I don't know much when it comes to cooking but this was a disaster for me.

Dec 02, 2009

Mine was runny, too. Maybe I cooked it too long, but I wanted the cranberries to get really soft. I just added a tablespoon of corn starch at the end to thicken it. But boy, it tastes great. The smell of orange and vanilla smells like a creamsicle and then the berry smell kicks in when it cooks. I'd make this again before company comes just to make my house smell wonderful.

Nov 20, 2011

I loved this! I've been looking for a cranberry relish that I actually enjoy because cranberries are so good for you. Plus they're a pretty tradition. The blueberries cut the tart/bitterness factor perfectly without overpowering the cranberry flavor. Genius! My only criticism would be that it was a little runnier than I would have preferred. Maybe it's because I used frozen blueberries instead of fresh (the grocery store didn't have fresh the day I needed them), or maybe I simmered too long? Not long enough? Regardless, this will be the cranberry relish I make from now on.

Nov 29, 2011

This is very good! Even people who do not like cranberry sauce liked this. The blueberries help cut how tart it is. I, like the other viewers thought that it was alittle runny so I added 1 Tabls. cornstarch. I still thought it was too runny so I added another 1 Tbls. of cornstarch. This helped thicken it a bit more. This dish can be used in so many different ways. I think it would be good poured over cream cheese served with crackers. I will keep this recipe and it will be a star at every Thanksgiving from now on. Thank you for the great recipe. It is even going in the recipe box of cherished recipes from my granmother.

Nov 21, 2011

I made this last year for Thanksgiving and was asked to bring it again this year- which is saying alot because my family usually doesn't touch cranberry sauce- it was mostly put on the table for the "tradition"aspect. But this is one they actually eat and enjoy!

Dec 18, 2010

Excellent, but 2 small changes: I also found it to be too runny and added a tblspoon of corn starch at the end, and it was still runny. Maybe cutting back the orange juice would help? Also, most of my family thought there was too much vanilla. I'd reduce to a third or so, then add until you are satisfied. This is a re-user, for sure - we loved it!

Nov 24, 2012

I made this recipe for the first time this Thanksgiving, it was scrumptious! The blend of flavors, sweetness to tartness is perfect. Just as the others stated it was a bit runnier than I wanted, so I added 2 tsp. cornstarch (I had doubled the recipe). I will never buy or eat canned jellied cranberry sauce again!! Because it was still a bit saucy it was wonderful on French toast the next morning. I can see it on waffles, pancakes, ice cream, etc!!


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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