This easy cranberry raspberry relish can be made in less than 15 minutes and tastes wonderful. This is one of our favorite Thanksgiving recipes.
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.
Cranberry Raspberry Relish
- 1 cup water
- 1 cup sugar
- 12 oz fresh or frozen cranberries
- 6 oz fresh or frozen raspberries
- 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.
Raspberries Are not listed in instructions
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!
Can I use dried cranberries? In my country, it is hard to find fresh or frozen cranberries.
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!
Have you ever added oranges or orange zest to this?
I have not but you absolutely could! Zesting about one orange into there should be great. Let me know how it is!
Hi! Could I make this ahead and freeze it? Thanks.
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!