This easy homemade cranberry relish beats the canned version any day.



Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.

  • Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

Cook's Notes

The relish can be made up to two weeks ahead and refrigerated in a covered container; bring to room temperature before serving.

Reviews (4)

103 Ratings
  • 5 star values: 20
  • 4 star values: 39
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
I've made this recipe for the last several years. It's simply marvelous - quite a level up from ordinary cranberry sauce!
Rating: Unrated
This is a simple yet fabulous recipe. I have made the recipe several times as written and love it. But recently, I have been adding vanilla, ground ginger and a small amount of orange peel... so delicious!
Rating: Unrated
cherries sound just great... how longis it good in the fridge? Meralu
Rating: Unrated
This is the cranberry sauce I've made for several years now. It's fantastic. It can be hard to find the tart dried cherries (you don't want dried bings here). I typically order dried tart cherries online and have them shipped to the house. If you don't want to do just a basic fresh boiled cranberry sauce, try this.