Spiced Cranberry Relish

prep:5 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 61
  • Total Fat: 0g
  • Total Carbohydrate: 15g
  • Protein: 0g
This spiced version of cranberry relish is a fantastic side dish for your Thanksgiving meal!

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse the cranberries under cold water, and place in a medium sized sauce pan.
  2. Add the zest and juice of one orange, along with 1 cup of filtered water, and turn the burner on to medium heat.
  3. Stir the cranberries until they start to pop, and bubble. Turn the heat down to medium-low, and allow the cranberries to continue to cook until you have a mixture of softened, almost gelled cranberries, and some that are still whole.
  4. Stir in the vanilla extract, maple sugar, and allspice, and allow to cook for another 5 minutes or so, and then turn the heat down to low.
  5. If you want a thicker sauce, you can either allow the sauce to continue to reduce, or you can add the tablespoon of arrowroot powder. Typically you wan to whisk starch into a hot liquid, so that it dissolves properly, but that's not possible for this relish, so you just need to stir vigorously and the starch will dissolve just fine.
  6. Once the starch is added, remove the relish from the heat and allow to cool before filling the hand pies.
  7. If you are using this recipe for your Thanksgiving dinner, you can make it a day a head of time, and refrigerate until serving.

Notes

This cranberry relish recipe makes more than needed for the Cranberry Hand Pies, so you can serve the remainder of the relish at your Thanksgiving dinner, or can it, to make the hand pies another time in the future.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. marybv
      November 26, 2014

      I have this cooking for our Thanksgiving meal tomorrow. I could not resist tasting as it is reducing — it’s even better than I expected!!! Confession: I did sub (organic, fair trade) brown sugar for the maple sugar because I didn’t have any on hand and they were out at the store yesterday. Cannot wait to see how it tastes with our meal tomorrow!

      1. November 26, 2014

        Oh my goodness. I bet the brown sugar is amazing! Enjoy!!

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