Cranberry Sauce and Relish Recipes

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers.

What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding. This jammy sauce is punctuated by pops of whole cranberries. You can sub fresh orange juice for the orange liqueur if you like. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. 

Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits.

A trio of warm spices takes this holiday staple out of candy-sweet territory and into the world of robust holiday condiments. The sauce is equally delicious with roast turkey and roast pork, an easy way to top off your holiday protein for the rest of the season. Apples counter the tartness of the cranberries and help the sauce thicken. No fine dice on the apples here; the rustic chunky look of the two fruits is what makes the sauce beautiful and enticing. If you’re feeling extra generous, double the batch and spoon into small jars for guests to take home. Omit the water and orange liqueur from the master recipe. Sub 1/2 cup packed light brown sugar for granulated sugar, and follow the remaining steps using apple cider, ground cinnamon, ground cloves, and ground nutmeg.

Allow at least one day in the refrigerator to marry the bright, fresh flavors and you will see it is well worth the wait. Make up to three days ahead.

If you’re looking for a way to amp up your traditional sauce, this is it. Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). White balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries. If you don’t have white balsamic, use white wine vinegar or cider vinegar—regular balsamic is a bit too strong and would darken the finished sauce. Beyond your holiday plate (and inevitable holiday leftovers), add to a cheese plate or sandwich buffet. Omit the orange liqueur from the master recipe. Simmer cranberries with rosemary sprigs, sugar, water, and cranberries. Stir in balsamic vinegar.

This indispensable holiday accompaniment was so easy and flavorful, it inspired Mandivola to promise, "I will never buy cranberry sauce from a can again! It came out perfectly and it was very low maintenance to make. Delicious!"

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

Belgian Framboise Lambic beer—a frothy, berry-colored beverage—adds an underlying sweetness that complements the cranberries.

Make this sauce a couple of days ahead, and refrigerate in an airtight container. Reheat in a small saucepan over medium-low heat, adding water—a tablespoon or two—to thin it.

We love the unexpected flavor the apricots bring in this recipe. Serve with Thanksgiving turkey or as a festive weeknight accompaniment to Peppercorn Pork Medalions.

Port adds a grown-up twist, but you can sub unsweetened cherry or pomegranate juice, if you like.

Make this relish ahead, and keep it refrigerated. Serve with turkey as an alternative to the usual cranberry sauce.

This bold, spiced chutney is flavored with ginger, garlic, and chiles, making for a unique spin on the traditional holiday turkey topper. 

Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.

This tangy cranberry-apple relish is a perfect make-ahead holiday side; you can store it in the refrigerator for up to three days before serving.

Serve during a holiday breakfast, alongside a turkey, or spread on a sandwich—you'll love it no matter how you decide to use it.

Apple cider stands in for water to add dimension to this cranberry sauce. It's great with pork or turkey. Try some as a relish on a sandwich made with leftovers.

Make up to a week ahead, and store, covered, in the refrigerator. The strong ginger flavor of this basic cranberry sauce goes well with turkey and herb-infused gravy.

Slivered almonds add crunch to reader Mary's favorite chutney, which she serves with shrimp or chicken.

Toasted pecans add a pleasing crunch to this fruity condiment. If you make it a few days ahead, leave out the nuts until just before serving so they'll remain crunchy. Leftovers are great on a turkey sandwich with horseradish or cream cheese.