Cranberry Cherry Relish Recipe

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With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 cups fresh or frozen cranberries
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 medium navel orange, peeled and chopped
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1/2 cup) equals 245 calories, trace fat (trace saturated fat), 0 cholesterol, 111 mg sodium, 63 g carbohydrate, 3 g fiber, 1 g protein.


  1. In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers. Yield: 3 cups.
Originally published as Cranberry Cherry Relish in Country Woman March/April 2005, p35

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Reviewed Nov. 10, 2011

"Recipes can be Rated without a user adding a Review just by clicking the stars."

Reviewed Nov. 10, 2011

"Haven't made yet, but how can you say 100% would make again, when you have no reviews?"

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