Cranberry Rhubarb Relish
Brighten up your holiday table with this tart and tangy Cranberry Rhubarb Relish! This unique twist on a classic condiment combines the natural sweetness of orange juice and sugar with the vibrant acidity of fresh cranberries and rhubarb, creating a perfect balance of flavors. Infused with warm spices like cinnamon, ginger, and cloves, and finished with a hint of zesty orange, this relish has a delightful depth that's sure to impress. Ready in just 30 minutes, it thickens to a luscious, jam-like consistency, ideal for pairing with roasted meats, turkey, or spreading on artisanal bread. Make it ahead for an effortless, crowd-pleasing addition to your holiday feasts!
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 2 cups fresh rhubarb, diced
- 1 cup granulated sugar
- 0.5 cup orange juice
- 0.25 cup water
- 1 teaspoon orange zest
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 0.125 teaspoon salt
Instructions
Rinse the cranberries under cold water and discard any that are soft or damaged.
Trim and dice the rhubarb into small, uniform pieces.
In a medium-sized saucepan, combine the orange juice, water, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Add the cranberries, diced rhubarb, orange zest, cinnamon, ginger, cloves, and salt to the saucepan.
Stir the mixture to combine and bring it to a gentle boil over medium heat.
Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the cranberries burst and the rhubarb softens to form a thick, jam-like consistency.
Taste the relish and adjust the sweetness or spice levels as needed.
Remove the saucepan from the heat and let the relish cool to room temperature. It will thicken further as it cools.
Transfer the Cranberry Rhubarb Relish to a serving dish or an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve cold or at room temperature as a condiment alongside roasted meats, poultry, or as a spread for breads.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 227.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
