Raspberry Cranberry Relish Recipe

Be the first to add a review
Publisher Photo
The idea of cooking cranberries in honey came from a friend. I played with the recipe, and this is my family’s favorite version.—Anita Doughty, West Des Moines, Iowa
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
MAKES: 10 servings


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 3/4 cup cherry-flavored dried cranberries
  • 1/2 cup honey
  • 1/4 cup cranberry-raspberry juice
  • 2 tablespoons orange marmalade
  • 1/2 teaspoon Chinese five-spice powder
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and drained

Nutritional Facts

1/2 cup: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 32g carbohydrate (26g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.


  1. In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally.
  2. Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours. Yield: 5 cups.
Originally published as Raspberry Cranberry Relish in Healthy Cooking October/November 2009, p52

Reviews for Raspberry Cranberry Relish

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image