Cranberry Relish

Cranberry Relish

Serves 14 (2 Tbsp each)
Prep time: 10 minutes | Cook Time: 15 minutes | Ready Time: less than 30 minutes

Bring the taste of Thanksgiving to your turkey sandwiches all year ‘round with this super-simple relish. We purchase several extra bags of frozen cranberries during the holidays and pop them in our freezer so that we can prepare this zesty condiment any time. The relish keeps beautifully in the refrigerator for several weeks and works wonders on pork tenderloin, lamb, duck, and chicken. 


2 Tsp coconut oil, or olive oil 

1/2 C chopped shallot 

1 cinnamon stick 

3/4 C apple juice 

1 bag (12 ounces) cranberries (about 3 cups) 

1/4 C maple syrup 

1/4 Tsp kosher salt, plus more as needed 

1/8 Tsp ground allspice 

2 Tbsp Grand Marnier(optional) 

Freshly ground pepper 


Heat the oil in a medium saucepan over medium heat. Add the shallot and cinnamon stick and cook, stirring frequently, until the shallot is soft, about 5 minutes. Add the apple juice, cranberries, sugar or maple syrup, the 1/4 teaspoon kosher salt, and the allspice. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and immediately add the Grand Marnier. Transfer the relish to a bowl and let cool. Season with more kosher salt and freshly ground pepper to taste. Cover and refrigerate until ready to use. Remove and discard the cinnamon stick before serving. The relish will keep, covered and refrigerated, for 2 weeks. (Makes 1¾ Cups) 



Shopping List: 

coconut oil, or olive oil 


cinnamon stick 

apple juice 

1 bag (12 ounces) cranberries  

coconut sugar, or maple syrup 

ground allspice 

2 Tbsp Grand Marnier(optional)