I know, I know, Thanksgiving is over. You probably tossed any leftover cranberry sauce you had or haven’t had a second thought about cranberry anything since December started.
But where I come from (the beautiful Bahama islands) we have a huge spread for Christmas rather than Thanksgiving. So we pull out the ham, turkey and of course the cranberry sauce.
I’ve always been a fan of cranberry relish/sauce – I guess I have a thing for sweet & savory meats. But over the years, it’s always been that cranberry jello-looking concoction. Once in a while it’ll be relish, but from a can.
Fast forward to several Christmases ago and I had decent cranberry relish. It was from a jar – not DIY but definitely better than canned. I never thought to make my own, I always just bought it. Til this thanksgiving, I bought a bag of cranberries and got creative. So I put my “mad scientist” coat on and began to experiment. This amazing DIY cranberry relish is what I came up with. It’s similar to some of the stuff they sell in a jar at gourmet kitchen stores, but with the S. Monet twist.
The DIY Cranberry Relish recipe is below – it’s super simple and super fast to make. Other than probably the cranberries, everything else is from your pantry. (Unless you never buy apples then you’d have to get that too).
So take an extra 7 minutes and make this delish DIY cranberry relish for your next gathering.
5 minPrep Time
7 minCook Time
12 minTotal Time
- 1/2 bag of fresh cranberries
- 1 medium apple (diced)
- 1 cup water
- 1/4 cup granulated sugar
- 1/3 cup agave nectar
- 1/4 tsp cinnamon
- 1/4 tsp pure vanilla extract
- 1 tbsp lemon juice
- In a medium saucepan, add half bag of cranberries with 1 cup of water. On medium heat, stir in apples, sugar and agave along with the cinnamon and vanilla extract.
- Allow to simmer for about 5 - 7 mins until the berries burst and the relish begins to thicken. Once thickened, add the lemon to brighten the flavor of the relish and let cool.
- Add to turkey, oatmeal or ice cream and enjoy!
If you don't have agave nectar, substitute sugar for a full half cup. Or if you prefer, 1/2 cup of agave nectar and remove sugar altogether