Cranberry Relish

This warmly spiced cranberry-orange-Cointreau relish is one of my favorite things to make.

It brings out the fresh side of cranberries, but somewhat mellowed, still tart, altogether refreshing.

I’ve made it so many times in the last few months and I like that you can switch up a few things.

Go easy on the sweetener – it’s best to start off with a little and then adjust depending on the tartness of the berries.

And finally, make this ahead and let it sit for a day or more if you can to allow the flavors meld. It freezes beautifully so you can make it far ahead!

It makes a beautiful condiment, which can also be turned into a dressing – some olive oil, mustard, and voila!

🍊 Tips and Swaps

• Add more Cointreau if you like, at any point before serving
• Add other fruits – my latest batch has chunks of apples, peeled and cored
• Use other juices – passion fruit juice would work a treat
• Use tangerines/ clementines/ mandarins instead of oranges
• Brown sugar would bring a deeper flavor
• Swap vanilla powder for extract in a pinch

🍊 Ingredients
12 ounces fresh cranberries, washed
½ Orange, some peel removed, cut into chunks and deseeded
2 Trinidad seasoning peppers
½ Scotch bonnet
2 tablespoons Cointreau, or orange juice
1 teaspoon vanilla powder
1/2 teaspoon cardamom powder
Pinch of salt
1/2 cup white sugar, and up to 1/4 more, or to taste
Pinch of ground black pepper

🍊 Directions
Combine all ingredients in a food processor
Blitz
Taste and adjust accordingly

🍊 Serving suggestions & Storage
Enjoy with meats, on salads, with toast and cheese