Quick and Easy Homemade Cranberry Relish!

By Colleen McTiernan

Just like turkey and stuffing, cranberry sauce (also called relish or jelly) has proven itself a true Thanksgiving staple. In fact, of the 400 million pounds of cranberries that Americans consume annually, 20 percent are eaten during Thanksgiving week alone, according to Ocean Spray. Instead of serving up the jellied version that comes in a can, why not try making your own cranberry sauce this year? Made with fresh cranberries and a little zing of citrus, this relish is sure to tickle your taste buds and serve as a delicious accompaniment to your Thanksgiving meal. 

Cranberry Relish

Recipe courtesy of Christina Maribona

  • One 12-ounce package fresh cranberries, rinsed
  • 1 cup sugar
  • 1 cup orange marmalade
  • ½ lemon, juiced
  • 1 teaspoon cinnamon

Place the rinsed cranberries in a pot and cover with water. Add the sugar and set the mixture to boil until the cranberries begin to burst open, about 10 minutes.

Once the cranberries start bursting, add the marmalade, cinnamon and lemon juice. Mix together and continue to cook until all of the berries have opened.

Remove the pot from the heat and allow to cool to room temperature. Once cooled, pour your relish into a mold or bowl and refrigerate until firm, about 3 hours.

*If you are looking for a bit of crunch, add chopped pecans to the pot along with the marmalade, cinnamon and lemon juice. For a sweeter sauce, try mixing in raisins or currants.