📝 About This Recipe
This isn't your average canned sauce; it is a sophisticated, jewel-toned relish that balances the natural tartness of cranberries with the deep warmth of Ruby Port and bright citrus. Slow-simmered until thick and jammy, this spread features a complex profile of cinnamon, star anise, and a hint of ginger. It is the ultimate gourmet accompaniment that elevates any holiday table or artisanal cheese board.
🥗 Ingredients
The Fruit Base
- 12 ounces Fresh Cranberries (rinsed and sorted to remove soft berries)
- 1 medium Granny Smith Apple (peeled and finely diced to provide natural pectin)
- 1/4 cup Dried Tart Cherries (chopped for texture)
Liquid & Sweeteners
- 3/4 cup Granulated Sugar (adjust slightly based on tartness preference)
- 1/4 cup Light Brown Sugar (packed, for a hint of molasses)
- 1/2 cup Orange Juice (freshly squeezed)
- 1/4 cup Ruby Port or Red Wine (adds depth and a rich purple hue)
- 1/4 cup Water
Aromatics & Spice
- 1 tablespoon Orange Zest (freshly grated)
- 1 whole Cinnamon Stick (approximately 3 inches)
- 1 whole Star Anise (for a subtle licorice undertone)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/8 teaspoon Ground Cloves
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1/2 teaspoon Pure Vanilla Extract (added at the end for aroma)
👨🍳 Instructions
-
1
Begin by rinsing your fresh cranberries in a colander under cold water. Sort through them carefully, discarding any that are bruised, shriveled, or soft.
-
2
In a medium heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, orange juice, Ruby Port, and water.
-
3
Place the saucepan over medium heat and stir occasionally until the sugars have completely dissolved and the liquid begins to simmer.
-
4
Add the prepared cranberries, diced Granny Smith apple, and chopped dried cherries to the simmering liquid.
-
5
Stir in the orange zest, cinnamon stick, star anise, grated ginger, ground cloves, and kosher salt.
-
6
Bring the mixture to a gentle boil. You will start to hear the cranberries 'pop' as their skins burst—this is the sign that the pectin is being released.
-
7
Reduce the heat to medium-low and let the mixture simmer uncovered for 15 to 20 minutes.
-
8
Stir frequently to prevent the bottom from scorching. As the water evaporates and the berries break down, the sauce will naturally thicken into a relish consistency.
-
9
Use the back of a wooden spoon to mash about one-third of the berries against the side of the pot if you prefer a smoother, thicker texture, or leave them whole for a chunkier relish.
-
10
Once the sauce has reached a thick, jam-like consistency that coats the back of a spoon, remove the pan from the heat.
-
11
Carefully fish out and discard the cinnamon stick and the star anise.
-
12
Stir in the pure vanilla extract. This adds a final layer of floral sweetness that rounds out the sharp acidity.
-
13
Transfer the relish to a glass bowl and let it cool to room temperature. It will continue to thicken significantly as it cools.
-
14
Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the spices to fully meld and the flavors to deepen.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugars from burning. If the relish becomes too thick after chilling, stir in a teaspoon of warm water or orange juice to loosen it. For a spicy kick, add a pinch of red pepper flakes or a finely minced jalapeño during the simmering process. Don't overcook the berries; you want a mix of burst fruit and some whole berries for the best visual appeal and texture. Make this up to 3 days in advance; the flavor actually improves with time as the spices infuse the fruit.
🍽️ Serving Suggestions
Serve alongside roasted turkey or glazed ham for a classic holiday pairing. Spread a thick layer over a wheel of warm Brie cheese and serve with toasted baguette slices. Use it as a sophisticated condiment on a leftover turkey and provolone panini. Stir a spoonful into plain Greek yogurt or swirl it into oatmeal for a festive breakfast. Pair with a glass of chilled Prosecco or a spiced Old Fashioned to complement the fruit notes.