Cranberry relish

(5 ratings)
Cranberry relish
Cranberry relish
  • Makes: 10-12 small jars

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Show your friends and family you care with this hand-made gift of spiced cranberry, orange, apple and onion relish for the festive season! This sweet recipe is easy to make and perfect served with Christmas dinner


  • 1kg cooking apples, peeled, cored and roughly chopped
  • 500g onions, peeled and chopped
  • 1tbsp Chinese five-spice powder
  • Finely zested rind and juice of 1 orange
  • 500g granulated sugar
  • 350ml bottle red-wine vinegar
  • 600g (cranberries

You can buy jam jars from most cookware stores including Lakeland


  1. Put all the ingredients, except the cranberries, in a large saucepan and heat slowly, stirring until the sugar dissolves. Increase the temperature and bring to the boil, then reduce the heat and simmer gently for about 45-60 mins, until the apples have mashed up, the onions have softened and the mixture has thickened. Add the cranberries to the pan and cook for another 20-30 mins, until they’ve softened and the relish has thickened to a spooning consistency.
  2. Take the pan off the heat and spoon the relish into warm, clean, sterilised dry jars or containers — make sure there aren’t any air bubbles. Leave to cool, then cover the relish with vinegar-proof lids and seal. Store in a cool, dark place for at least 1 week before eating. The relish will keep in the fridge for up to 2 months, unopened. Use within 1 month once opened.

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 17(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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