Cranberry Relish
Author Your Allergy Chefs
Yield 5-1/2 Cups
Free of: gluten and top 8 allergens.
When it comes to holiday sides, cranberry relish is where it's at. You can use this delectable sauce-spread-chutney-condiment-relish in so many ways.
Ingredients
2 tbsp vegetable oil
2 cups diced yellow or white onion
4 cups fresh or frozen cranberries
1 cup pineapple juice
1 cup golden raisins
1-1/2 cups granulated sugar or coconut sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
2 cups diced fresh pineapple (See Recipe Notes)
Instructions
- Heat the oil in a medium saucepan. Add onions and cook for 5 minutes.
- Add cranberries, pineapple juice, raisins, sugar, ginger, cinnamon, allspice and salt. Cook uncovered over medium heat until cranberry skins start to pop, approximately 5 minutes, stirring occasionally.
- Add the pineapple and simmer for 15 minutes, uncovered, stirring occasionally.
- Transfer to a stainless steel bowl and cool over an ice bath by placing bowl of cranberry relish over a larger bowl filled with ice and cold water. Stir every couple of minutes. When cool, store in refrigerator.
Notes
- You can replace the pineapple juice and diced fresh pineapple in the recipe with one (20-ounce) can of pineapple tidbits. Drain and reserve the juice. You will have approximately 3/4's cup of juice. Add water to make 1 cup liquid. Use canned tidbits in place of fresh pineapple.
- If you'll be using the relish as a filling for a cake, cook 10-15 minutes longer for a firmer filling. This is great sandwiched between vanilla cake layers, covered with a vanilla frosting.
Courses Sauces & Condiments
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/cranberry-relish/