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
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.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Anne Greene says
Raspberries Are not listed in instructions
Mirlandra says
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!
Letty says
Can I use dried cranberries? In my country, it is hard to find fresh or frozen cranberries.
Mirlandra says
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!
Karen Nahm says
Have you ever added oranges or orange zest to this?
Mirlandra says
I have not but you absolutely could! Zesting about one orange into there should be great. Let me know how it is!
Liz says
Hi! Could I make this ahead and freeze it? Thanks.
Mirlandra says
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!
Miriam says
This recipe is a winner! The raspberry flavor balances the cranberries and makes the relish taste richer. It goes beautifully with turkey.