Cranberry and Orange Relish

Christmas is drawing ever nearer so today I’m sharing a quick, classic recipe that can completely transform part of your Christmas meal. For me, Cranberry sauce is an absolute essential, but the store bought jars really don’t do this tart fruit justice. Luckily, cranberry and orange relish is one of the easiest and quickest components of your Christmas meal. Worried about excess food going off? Don’t be -a few years ago we discovered that cranberry relish makes amazing tartlets to serve alongside your mince pies.


Cranberry and Orange Relish
Prep time
Cook time
Total time
A show-stopping sauce to really elevate your Christmas day meal and baking.
  • 200g cranberries, fresh or frozen
  • Juice and zest of half an orange
  • 1 tbsp brandy or port -optional
  • 50g sugar -brown cane sugar or coconut palm should work best, but use what you have
  • 1 cinnamon stock
  • 1 star anise
  1. Combine all the ingredients in the pan. If you want a really fine texture, you can pre-chop or blend the cranberries, but I like to leave them as they are.
  2. Bring to a gentle boil and then allow to simmer for ten minutes.
  3. Add extra sugar according to taste
  4. If serving straight away, set the relish aside for a few minutes to cool and set. Otherwise, pop it in a jar and refrigerate for up to three days.