Refreshing and colorful, this no-cook Cranberry and Golden Raisin Relish is the perfect complement to your Thanksgiving turkey, is super easy to prepare and can be made up to 2 weeks before Thanksgiving!

glass bowl of cranberry and golden raisin relish

 

This Cranberry and Golden Raisin Relish recipe is from my Aunt Bobbie, who found it in one of her favorite cookbooks, Fancy Pantry by Helen Witty. It’s the best cranberry relish I have ever had! And, not only is it delicious, it’s super easy to prepare. Fresh chopped tart cranberries, sweet golden raisins and mild shallots are stirred together with a heated mixture of currant jelly, sugar, salt, ginger and cayenne. The hot jelly mixture softens the cranberries a bit, while still retaining their crunchy freshness and bright color. A few tablespoons of fresh lemon juice is added at the end, which cuts the sweetness a bit and enhances the cranberry flavor. That’s it! Best of all, you can make this relish up to 2 weeks in advance, reducing Thanksgiving stress.

One Thanksgiving, while celebrating with our friends Jeanne and Dick Saunders, I made this relish — and now Jeanne’s daughters insist she make it every year. I bet it will become a tradition in your family, too!

Note that the relish needs to sit overnight (or longer) before serving.

Cranberry and Golden Raisin Relish

bowl of cranberry and golden raisin relish

Refreshing and colorful, this no-cook Cranberry and Golden Raisin Relish is the perfect complement to your Thanksgiving turkey, is super easy to prepare and can be made up to 2 weeks before Thanksgiving!

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 2 1/2 to 3 cups
  • Category: side dishes, relishes, easy entertaining, gluten free

Ingredients

3/4 cup golden raisins

1 (12-ounce) bag fresh or frozen and thawed cranberries

3 tablespoons chopped shallots or red onion

3/4 cup currant jelly (see Note)

1/3 cup sugar

1 1/2 teaspoons salt

1/8 teaspoon ground ginger

Generous pinch of cayenne pepper

3 tablespoons fresh lemon juice

Instructions

  1. If raisins are not soft, soak in warm water to cover for 5 to 10 minutes or until tender and pliable. Drain and coarsely chop by hand or in a food processor; transfer to a medium mixing bowl and set aside.
  2. Pick over berries, removing any shriveled or discolored ones and rinse under cold water; drain. Coarsely chop in a food processor. Add cranberries and chopped shallots (or red onion) to raisins, stirring to combine. Set aside.
  3. In a small saucepan, combine together the jelly, sugar, salt, ginger and cayenne pepper. Cook over medium heat, stirring, until sugar and salt dissolve and mixture is smooth and quite hot (it doesn’t have to boil). Pour hot mixture over berry mixture, stirring until blended. Stir in lemon juice and mix well. Scrape into a jar, cover and refrigerate at least overnight before serving.

Notes

Make ahead: Relish can be made up to 2 weeks in advance and stored, covered, in the refrigerator.

Note: currant jelly can be found at some major grocery stores and at specialty stores. In the Denver area, I always can find it at Marczyk Fine Foods.

Variation: Add around 1 teaspoon well-drained horseradish per cup of berry mixture. Taste and add more if desired. This zesty relish is especially good with leftover turkey and cold meats.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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