Go Back
+ servings
Homemade Cranberry Relish
Print Recipe
0 from 0 votes

Homemade Cranberry Relish

A homemade cranberry relish packed full of flavour with a little cheeky spicy kick. Perfect with cheese, turkey or chicken.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Jams / Sauces
Cuisine: British
Servings: 500 grams
Author: Emma


  • 75 millilitres white wine vinigar (5 tablespoons)
  • 400 grams fresh cranberries (3 and 1/2 cups)
  • 2 small tart green apples - like granny smiths (peeled / cored / finely chopped)
  • 50 grams sultanas (1/4 cup)
  • 2 knobs stem ginger in syrup (finely chopped)
  • 75 grams soft brown sugar (scant 1/2 cup)
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon ground mixed spice
  • A pinch of sea salt
  • Ground black pepper to taste
  • 50 grams apple jelly quince jelly can be used if preferred, (2 tablespoons and 1 teaspoon)


  • Put everything into a medium sized saucepan except the apple jelly.
  • Simmer gently till the sugar has dissolved stirring frequently.
  • Cook until the cranberries have popped and you have a jam like consistency relish in your pan. This will take around 15 to 20 minutes.
  • Once the jam like consistency has been reached take it off the heat and stir in the apple jelly and allow it to cool slightly.
  • You now need to sterilise your jars the easiest way is in a microwave for about 45 seconds on high. In a dishwasher if you have one on a very high setting using no soap or as I did I rinsed in hot water then popped it in the oven for 15 minutes at 150C / 300F / gas mark 2.
  • Jar up your homemade cranberry relish and seal. Store your relish in a cool dark place for at least a week before opening. But will happily last for up to 6 months unopened.
  • Once opened store in the fridge and consume within 3 weeks.