Cranberry Relish

A bright & simple last minute condiment. No crockpot required. 

makes 3 cups


1 bag (12 oz) fresh cranberries

1 tsp salt

1 tsp chili powder

2 Tbsp EVOO 

1 tsp cumin seeds

2 Tbsp honey

1 Tbsp ginger purée (or grated ginger)




  1. Pulse cranberries in a food processor until diced. You don’t want this to be like a purée, there should be small chunks of cranberry throughout. 
  2. In a bowl, add chili & salt, do not mix. Heat up the EVOO and pop the cumin seeds. Pour hot oil & seeds directly onto chili and mix to combine. 
  3. Stir in the honey & ginger purée then let sit in fridge overnight.

ideas / variations

  • Add ½ of an apple, finely diced, and a little 2-3 Tbsp of more orange juice. 
  • Use cardamom instead of clove. But add at the very end after the heat is off. 
  • Serve with farmer’s pie, or peanut butter and crackers for a spicy, salty, sweet, & nutty snack.