Caramelised cranberry relish

Caramelised cranberry relish

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal83
  • fat0g
  • saturates0g
  • carbs18g
  • sugars16g
  • fibre3g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • small piece ginger, finely shredded into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g golden caster sugar
  • 500g fresh or frozen cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • splash of port (optional)


  1. Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.

  2. Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?