Cranberry-Blackberry Relish

This cranberry-blackberry relish is sweet, tangy, and a little spicy, making it a perfect side for holiday meals. The fresh cranberries and blackberries blend with orange juice and honey for a bright, flavorful sauce that pairs well with roasted meats or cheese boards.

Ingredients Needed:

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon freshly grated ginger
• 1 1/2 cups fresh orange juice
• 1/2 cup sugar
• 1 (1-pound bag) cranberries, divided
• 1 pint fresh blackberries, halved
• Honey
• 2 teaspoons finely grated orange zest
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper

How To Make Cranberry-Blackberry Relish?

1. Sauté the onion and jalapeño: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and jalapeño and cook until soft.
2. Add the ginger: Stir in the grated ginger and cook for 1 more minute.
3. Cook the cranberries: Pour in the orange juice and sugar, then add half of the cranberries. Cook, stirring occasionally, until the cranberries pop and soften.
4. Add the rest of the cranberries: Stir in the remaining cranberries and cook for 1 minute.
5. Mix in the blackberries and season: Remove from heat and stir in the blackberries, honey (to taste), orange zest, and parsley. Season with salt and black pepper.

Recipe Tips:

• Use fresh cranberries and blackberries: Fresh berries give the best flavor and texture. Frozen berries can be used, but they will release more liquid, making the relish thinner.
• Cook the cranberries in two stages: Adding half the cranberries first allows them to break down and create a sauce while adding the rest later keeps some whole for a nice texture.
• Let it rest before serving: The relish tastes better after it sits for at least 30 minutes. This helps the flavors blend and makes them thicker.
• Adjust sweetness and spice: Taste the relish before serving and add more honey for sweetness or more jalapeño for extra heat.
• Don’t skip the orange zest: It adds a fresh, citrusy flavor that balances the sweetness and tartness of the berries.

How To Store Leftovers?

• Refrigerate: Let the Cranberry-Blackberry Relish cool completely. Then, put it in a sealed container and store it in the fridge for up to 5 days.
• Freeze: Pour the cooled relish into a freezer-safe container, leaving some space at the top. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 120 kcal
• Total Fat: 3g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 2mg
• Potassium: 135mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 24g
• Protein: 1g

Try More Bobby Flay Recipes:

• Cranberry Sauce With Pinot And Figs
• Gingerbread And Lemon Curd Trifle With Blackberry Sauce
• Bobby Flay Peach-Blackberry Pie

Cranberry-Blackberry Relish

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Side Dish Recipe Keys: C Cranberry-Blackberry Relish

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 30 minutesTotal time: 55 minutesServings:8 servingsCalories:120 kcal Best Season:Suitable throughout the year

Description

This cranberry-blackberry relish is sweet, tangy, and a little spicy, making it a perfect side for holiday meals. The fresh cranberries and blackberries blend with orange juice and honey for a bright, flavorful sauce that pairs well with roasted meats or cheese boards.

Ingredients

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon freshly grated ginger
• 1 1/2 cups fresh orange juice
• 1/2 cup sugar
• 1 (1-pound bag) cranberries, divided
• 1 pint fresh blackberries, halved
• Honey
• 2 teaspoons finely grated orange zest
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper

Instructions

1. Sauté the onion and jalapeño: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and jalapeño and cook until soft.
2. Add the ginger: Stir in the grated ginger and cook for 1 more minute.
3. Cook the cranberries: Pour in the orange juice and sugar, then add half of the cranberries. Cook, stirring occasionally, until the cranberries pop and soften.
4. Add the rest of the cranberries: Stir in the remaining cranberries and cook for 1 minute.
5. Mix in the blackberries and season: Remove from heat and stir in the blackberries, honey (to taste), orange zest, and parsley. Season with salt and black pepper.

Notes

• Use fresh cranberries and blackberries: Fresh berries give the best flavor and texture. Frozen berries can be used, but they will release more liquid, making the relish thinner.
• Cook the cranberries in two stages: Adding half the cranberries first allows them to break down and create a sauce while adding the rest later keeps some whole for a nice texture.
• Let it rest before serving: The relish tastes better after it sits for at least 30 minutes. This helps the flavors blend and makes them thicker.
• Adjust sweetness and spice: Taste the relish before serving and add more honey for sweetness or more jalapeño for extra heat.
• Don’t skip the orange zest: It adds a fresh, citrusy flavor that balances the sweetness and tartness of the berries.

Keywords:Cranberry-Blackberry Relish