Cranberry Relish
Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!
- 2 cup fresh cranberries cut in halved
- 2 chopped green chili adjust to taste
- 2 tbsp shredded ginger
- 2-1/2 tbsp salt
- 1/4 tbsp red chili powder, adjust to taste
- 1 tbsp black mustard seeds ground (rai)
- 1 tbsp fennel seeds crushed (saunf)
- 1/8 tbsp asafetida
- 2 tbsp mustard oil
In a glass bowl mix all the ingredients.
Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
Keep the relish in a glass jar or glass bowl.
You may serve this same day but it taste batter after it has marinated for a day.
Cranberry Relish can be made in large batches; it has a long shelf life.
This can stay out at room temperature for a week or refrigerate for about 2 months.
A Delightful Condiment with Tartness of Cranberry
Cranberry Relish Pickle is a delightful gluten free condiment that combines the tartness of cranberries with a sweet and spicy blend of flavors. This cranberry relish pickle recipe is perfect for adding a burst of freshness to any dish its an indian fusion recipe. Whether you are looking to enhance your holiday meals or add a unique twist to your everyday dishes, this homemade cranberry relish is easy to make and incredibly versatile.The Essence of Cranberry Relish Pickle
The key to this cranberry relish recipe is the perfect balance of tart cranberries, sweetness, and spices. Fresh cranberries are combined with sugar, spices, and a hint of citrus to create a relish that is both tangy and flavorful. This easy cranberry relish can be made in advance and stored, making it a convenient addition to your culinary repertoire.Origin and Popularity
Cranberry relish has been a staple in American cuisine, especially during the holiday season. Its popularity has grown due to its unique flavor profile and versatility. The homemade cranberry relish is a modern twist on traditional recipes, offering a fresher and more vibrant taste.Why You’ll Love This Recipe
- Simple Ingredients: Uses fresh, easily available ingredients.
- Burst of Flavor: Combines tart, sweet, and spicy flavors in one condiment.
- Versatile: Can be used as a condiment, spread, or side dish.
- Easy to Make: Requires minimal preparation and cooking time.
How to Make Cranberry Relish Pickle
Here’s a step-by-step guide on how to make cranberry relish pickle:- Prepare the Cranberries: Start with fresh or frozen cranberries. Rinse them well and remove any stems or bad berries.
- Combine Ingredients: In a saucepan, combine the cranberries with sugar, water, a pinch of salt, and your choice of spices such as cinnamon, cloves, and ginger. Add a splash of orange juice or zest for a citrusy note.
- Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Cool and Store: Allow the relish to cool to room temperature before transferring it to a sterilized jar. Store in the refrigerator for up to two weeks.
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- Pindi Chole: A dry and tangy chickpea curry cooked with a blend of aromatic spices. Recipe:
- Aloo Tamatar: Potatoes cooked in a tomato-based gravy with a blend of spices, perfect for pairing with puris or rotis.
- Masala Paratha: Spiced whole wheat flatbreads that are flavorful and perfect for breakfast or lunch.
- Toor Dal: A simple and comforting pigeon pea lentil curry, seasoned with spices. Recipe:
Serving Suggestions
Cranberry relish pickle can be enjoyed in various ways:- As a Spread: Use it as a spread on sandwiches or wraps.
- With Cheese: Serve it with a cheese platter for a tangy twist.
- As a Side: Enjoy it as a side dish with your favorite meals.
Tips and Tricks
To perfect your cranberry relish recipe, consider these helpful tips:- Use Fresh Ingredients: Fresh cranberries and quality spices make a big difference in flavor.
- Adjust Sweetness: Tailor the amount of sugar to your taste preference.
- Add Texture: For added texture, mix in some finely chopped nuts or dried fruits.
FAQs
Is Cranberry Relish Pickle Vegan? Yes, this recipe comes under vegan indian recipes as it uses plant-based ingredients. Can I Make It Ahead of Time? Yes, this relish can be made ahead of time and stored in the refrigerator for up to two weeks. What Can I Serve with This Relish? This relish pairs well with cheese platters, and can be used as a spread for sandwiches. How Long Does It Take to Make? The preparation and cooking time for this relish is about 30 minutes.Comments
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Kavita Aggarwal
November 26, 2018 at 1:18 pmDear Mrs. Manjula. I made this recipe last week and it is perfect. Pickle tastes great after it has been sitting for a few days and the berries get soft. Thank you so much for making every recipe easy and delicious.
Manjula Jain
November 28, 2018 at 4:32 amThanks
Teena dua
December 5, 2017 at 8:15 amDear Manjula ji can I use canola oil instead of mustard oil?
Manjula Jain
December 21, 2017 at 12:01 pmTeena, yes
Nivedita
March 25, 2017 at 6:46 amcan you tell the recipe of karaunde k murabba.
Manjula Jain
March 25, 2017 at 11:35 pmNivedita, where I live I can not find Karaunde
Anil Capoor
June 26, 2016 at 6:01 amYrs ago, I improvised recipe to add 4-5 teaspoon of sugar …. Have’nt made for years, so any comments about adding/avoiding sugar, specially for shelf life ?
Rajashree Reddy
August 12, 2014 at 12:16 amThanks for the helpful video.. very different and tempting dish.. I never thought cranberries can be used for our kind of cooking.. I have seen them in the store as juices and my fave is KDD harvest’s cranberry juice.. I really want to make this dish.. it must be really tangy and spicy.. 2 cups of cranberries will serve how many people? We are a big family of 7!
Manjula Jain
August 13, 2014 at 9:03 pmRajashree Reddy,
This is served as pickle 2 cups will be enough for your family and may be some left over too
Meatless Monday In Honor of Chef Jeff: Cranberry Relish « Center For Living Peace
December 31, 2012 at 11:03 am[…] Recipe and photo originally posted by Manjula’s Kitchen. […]
adil
October 4, 2012 at 10:14 amdear manjula ,can you pls give me indian name for cranbery,pls help me in this
sonal
October 16, 2012 at 10:19 amkaronda
kiran
February 23, 2012 at 6:11 pmhi manjula aunty I’m from Pakistan I like ur recipes plz upload sohn papdi and mesub recipes plz aunty
nika
December 1, 2011 at 3:31 pmI tried this last week, it is a wonderful recipe. I didn’t have mustard oil at hand and used olive oil instead, but it still tasted really great! The color really comes out about a day after making it. I would recommend refrigerating it though, because the taste and crunch didn’t last the second day at room temperature.
R
March 7, 2015 at 8:21 amThe crunch will not be there because the salt will remove the water from the fruit.
jim
November 22, 2011 at 4:25 pmJust bought KTC pure mustard oil at Bombay Bazaar for this recipe but when I got home read the label.
It says “For external use only”. Is it okay to use in this recipe? Is this just the government gone amok?
Need to know soon cause I’m making this relish tomorrow and can’t decide if I should use walnut oil or go ahead and use this mustard oil. thanks
Jaya
November 22, 2011 at 5:22 pmHi Jim, NO you can’t use it for cooking! In India, it is common to use oil for things like baby massage and to oil one’s hair. That’s what you bought. Maybe the store will allow you to exchange it since it’s not a food item you’re returning. Jaya
jim
November 22, 2011 at 5:39 pmThank you Jaya for your quick reply. Now I am really confused. I called the store and they assured me it was safe to cook with. It ‘looks’ like cooking oil and it was in the cooking oil section, not the beauty supply section of the store.
I guess I better use walnut oil or canola oil tomorrow; don’t need the grand kids or guest getting sick
Jaya
November 22, 2011 at 6:57 pmIf it says “for external use only”, I would err on the side of caution and not use it for cooking. The mustard oil for cooking should look like regular oil and be labeled as a cooking oil. I haven’t used mustard oil in a long time because it’s high in saturated fat. For all of my Indian cooking I use canola oil. The flavor is neutral, it can tolerate high heat for cooking the spice seeds, and it’s as low in saturated oil as olive oil.
Michael
December 23, 2011 at 12:09 pmYes, this is the government gone amok.
Please read the wikipedia article on it and you’ll get an idea of the background on the labeling requirement.
It’s not like it’s motor oil or anything! Use it. It’s great.
Archana
November 22, 2011 at 3:12 pmVery simple to make and So chatpata! We loved it.Thanks.
Rebecca Woods-Hill
November 22, 2011 at 12:40 pmMade this relish last evening – cannot believe how delicious it is. Even my non-cranberry eaters love it. I doubt it will last until Thanksgiving. Wonderful!
Christy
November 22, 2011 at 10:53 amMade this a couple of days ago. It is delicious. I finally, after many many recipes, have found a fresh cranberry dish that I will make again and again. Thank you Manjula!
rewa chadha
November 18, 2011 at 3:34 amhmmm—— sounds yummy & mouth watering will surely give this receipe a try.
rewa chadha
November 18, 2011 at 3:23 amwill definitely try this ,although i make it slightly in a different manner.I use only asafoetida & cumin in the chaunk & sprinkle dry masalas over it minus garam masala
Kamini
November 17, 2011 at 2:02 pmCan’t wait to try this. Look so colorful and yummy!
saritha
November 17, 2011 at 1:07 pmGreat recipe!