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Sweet & Tart Cranberry Relish

This is the only cranberry relish my kids will eat. It can be made up to one week ahead of time, and I personally think it gets better after it sits for a day or two. If you have leftovers after a big meal, spoon it over turkey sandwiches the next day.—Sheila Tate, Hartselle, Alabama
  • Total Time
    Prep: 10 min. Cook: 15 min. + chilling
  • Makes
    20 servings (1/4 cup each)

Ingredients

  • 1 pound fresh or frozen cranberries
  • 1 package (10 ounces) dried cranberries
  • 2-1/2 cups water
  • 1 cup sugar
  • 1 cup raisins
  • 1 teaspoon ground cinnamon

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 10-15 minutes or until berries pop, stirring occasionally. Remove from heat.
  • Transfer to a large bowl; refrigerate, covered, until cold.

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