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Cranberry Raspberry Relish

November 18, 2014 by Mirlandra 8 Comments

Jump to Recipe

This easy cranberry raspberry relish can be made in less than 15 minutes and tastes wonderful. This is one of our favorite Thanksgiving recipes.

Three clear class bowls are full of crimson cranberry raspberry sauce. They have small spoons in them and a garnish of fresh cranberries.

 

I was raised on jellied cranberry sauce from a can. Every year my father got out a square glass dish that had belonged to my grandmother and prepared the slices of jelly.

First, he used a can opener to open both ends of the can. Then the jelly was gently pushed out into the glass dish. When it was safely removed from the can in a perfect log the sharp can lid was used to slice rounds off of the jelly at every indentation left by the can.

It is one of the only traditions I remember of childhood Thanksgiving dinners. Because of that I was quite attached to my canned cranberry sauce.

At some point in my early 20s I picked up a bag of cranberries in the store and read the recipe on the back for sauce. I was surprised it was so easy. Everybody I knew just bought a can at Thanksgiving. They served it (with our without ceremony) and threw out most of the leftovers. Nobody cared a lot about it and that was that.

I broke with tradition that year and made a batch. It was a refreshing surprise! Then I added raspberries and I was a gonner. Now I look forward to the wonderful red cranberry raspberry relish that complements the bird so well.

Even my dad enjoys this version now but I confess I miss using the sharp aluminum lid to cut slices of thick red jelly and I guess I always will.

If you want something with a bit more zip in it, try my Jalapeno Cranberry Relish.

 

 

Three clear class bowls are full of crimson cranberry raspberry sauce. They have small spoons in them and a garnish of fresh cranberries.
Print Pin
4.25 from 8 votes

Cranberry Raspberry Relish

This cranberry relish is surprisingly easy with gourmet results. The raspberries make it extraordinary.
Cook Time 15 minutes
Total Time 15 minutes
Servings 3 cups

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 12 oz fresh or frozen cranberries
  • 6 oz fresh or frozen raspberries

Instructions

  • In a medium saucepan combine the water, sugar, and cranberries. Bring to a boil over medium-high heat.
  • Turn down to a simmer and cook for 10 minutes.
  • Add the raspberries and mash to desired consistency with a potato masher or large spoon.
  • Chill and serve.

Reader Interactions

Comments

  1. Anne Greene

    October 12, 2015 at 9:53 am

    Raspberries Are not listed in instructions

    Reply
    • Mirlandra

      October 12, 2015 at 11:40 am

      I’m sorry, Anne. This is a post from last fall when I was using a printable recipe option that was not very good. I have fixed the error. At some point we will convert all the posts with that printable option to the new one I’m using now. It is much better! I hope you enjoy the recipe!

      Reply
      • Letty

        February 06, 2018 at 9:04 am

        5 stars
        Can I use dried cranberries? In my country, it is hard to find fresh or frozen cranberries.

        Reply
        • Mirlandra

          February 06, 2018 at 12:16 pm

          It would be an experiment but I think it could be a neat one! It sounds really good for sure! You might make a small batch to see how it would come out because I imagine you will need to try a few different measurement amounts before you hit on just the right combo. Please do let me know how it turns out! It sounds like a great recipe in the making. I’m so curious now!

          Reply
  2. Karen Nahm

    October 31, 2019 at 7:57 am

    Have you ever added oranges or orange zest to this?

    Reply
    • Mirlandra

      November 13, 2019 at 10:47 am

      I have not but you absolutely could! Zesting about one orange into there should be great. Let me know how it is!

      Reply
  3. Liz

    October 28, 2020 at 8:36 am

    Hi! Could I make this ahead and freeze it? Thanks.

    Reply
    • Mirlandra

      October 28, 2020 at 9:04 am

      Hi Liz – Great question! You absolutely can! I usually make mine right around Halloween or 1st week of November and pop it in the freezer. I love having it ready to go for Thanksgiving without my having to think about it!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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