Honey Cranberry Relish is part of the Thanksgiving tradition in our home. Toss aside the can of cranberry sauce jello and try something new and fresh this Thanksgiving. Personally, I prefer it when some of the cranberries remain whole. I like my cranberry relish with some substance. I love it when the orange zest adds that layer of brightness in contrast with the bitter cranberry. Using raw honey in place of sugar adds depth to the flavor and rounds out the relish. Pairing the right honey is simple. Use Autumn, Buckwheat or Cherry Almond to perfectly compliment the tartness of the cranberries.
Ever wonder who popularized cranberries at Thanksgiving time? While there is no photographic proof (Instagram wasn’t yet invented in the 1600s) it is told that cranberries grew wild in the northeast and pacific northwest and the Native American people used cranberry to add healthy sustenance to a holiday gathering. They also used cranberries to make dye for rugs and blankets.
Cranberry Relish is easy to make and you can plan ahead making it a night or two early. Store in an air-tight container for up to a week. The citrus acts as a natural preservative. Really though, cranberries are so easy to cook down that it doesn’t add much hassle to make the relish the day of.
Adapting our Honey Cranberry Relish
How do you like your cranberry sauce? A little sweeter, or tangier? Feel free to change it up! Call your inner chef out to play and mix up this recipe. Here are some ideas:
- Use lemons and limes and grapefruit (mix it up to your liking)
- Add chopped walnuts for more texture
- Make a Thanksgiving leftover sandwich the day after turkey day. Serve this relish on a turkey sandwich with stuffing, and sauerkraut on brioche.
If you make a batch of this Honey Cranberry Relish, take a picture and tag it with #waxingkararecipes on Instagram. We love seeing your photos!
Honey Cranberry Relish
- 1 granny smith apple peeled diced
- 1 c Waxing Kara Honey
- 1/4 c apple cider vinegar
- 2 tsp. fresh grated ginger
- 1/2 tsp. salt
- 1/4 tsp. cinnamon and cloves each ground
- 12 oz fresh cranberries bag
- 2/3 c filtered water
- 2 oranges zested and juiced
Combine all ingredients except water, cranberries and orange zest in a food processor and pulse until chunky.
Meanwhile, boil cranberries in water until they pop (about 10 minutes). Place on low heat.
Add ingredients from food processor into cooked cranberries and mix. Allow to warm over low heat for a few minutes.
Remove from heat and garnish with orange zest. Cool and refrigerate.