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Your Allergy Chefs Allergy Friendly Cranberry Relish Recipe|Allergen Free Relish Recipes
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Best Cranberry Relish that is so versatile by Your Allergy Chefs

Cranberry Relish

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

  1. Heat the oil in a medium saucepan. Add onions and cook for 5 minutes.
  2. 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.
  3. Add the pineapple and simmer for 15 minutes, uncovered, stirring occasionally.
  4. 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/