Cranberry Relish

Cranberry Relish

Topher’s Cranberry Relish

Ever since I was a kid, I have been obsessed with cranberries. I would order cranberry juice instead of soda at restaurants, mix cranberry juice with other juices at home (cranberry orange is amazing), and the cranberry sauce was always my favorite part of our holiday meals. In high school, I began making my own cranberry sauce, and eventually the cranberry relish that my family always looks forward to on the holidays. Before today, this recipe has not existed anywhere outside of my head, but I think it’s finally time to share the secrets of my cranberry relish with the world.


12oz Fresh Whole Cranberries
1 Large Orange
1/2 c Granulated Sugar
1/2 c Dark Brown Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Ground Clove
1/4 tsp Allspice
1 tsp Fresh Ginger, Finely Chopped
1 1/2 oz Bourbon (optional)


Zest half of the orange, then juice the orange. Set aside enough orange zest for garnish, and combine the rest with the cranberries and all of the juice from the orange in a blender or food processor. Blend the mixture until you have a course, relish-like consistency.

Next, mix the cranberry mixture with the remaining ingredients in a sauce pan. Bring to a simmer over medium-low to medium heat, and allow to simmer for 20 minutes, stirring regularly.

Serve warm, or allow to cool. The sugar will cause the liquid to thicken as it cools.