Homemade Cranberry Relish Recipe

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Homemade cranberry relish and chunky picalilli
Makes1 x 500g jar+
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins


  1. Put all the ingredients – except the jelly – into a large saucepan and add some black pepper and a pinch of salt. Simmer gently to dissolve the sugar, stirring frequently, then cook until the cranberries have popped and you have a jam-like consistency. Add the quince jelly and stir. Cool for a few minutes, then pack into sterilised jars.

  2. Sterilising: Wash jars or bottles well in hot soapy water, rinse, then place in a hot oven (150 C, 130 C fan, 300 F, gas 2) for 10 to 15 minutes. Or put on a short, hot cycle in the dishwasher (no soap!). Fill while still hot.


  • 400g (14oz) cranberries
  • 2 small tart green apples, such as Granny Smith, peeled, cored and finely chopped
  • 50g (2oz) raisins or sultanas
  • 2 knobs stem ginger in syrup, chopped
  • 75ml (3fl oz) red wine vinegar
  • 75g (3oz) soft brown sugar
  • ½tsp each chilli flakes and mixed spice
  • 50g (2oz) quince or apple jelly
Top Tip for making Homemade Cranberry Relish

Make the Cranberry relish at least a week before you need it. It will keep in a cool, dark cupboard for up to 3 months. Once opened, keep sealed in the fridge for up to 3 weeks.