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Festive Fresh Blueberry and Cranberry Relish

Festive Fresh Blueberry and Cranberry Relish

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    2 h 20 m
Karen

Karen

Holiday must. Super easy to prepare, 5 ingredient Fresh Blueberry Cranberry Relish. Everyone loves the blueberry twist and its beautiful on the table too. Make extra for leftovers and to put in beautiful jars as a holiday gift. Thankfully blueberries are readily available all winter long.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.
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Reviews

Karen
13

Karen

11/24/2009

Easy and delicious.

KRobinette
12

KRobinette

12/2/2009

Mine was runny, too. Maybe I cooked it too long, but I wanted the cranberries to get really soft. I just added a tablespoon of corn starch at the end to thicken it. But boy, it tastes great. The smell of orange and vanilla smells like a creamsicle and then the berry smell kicks in when it cooks. I'd make this again before company comes just to make my house smell wonderful.

marlakay
11

marlakay

11/20/2011

I loved this! I've been looking for a cranberry relish that I actually enjoy because cranberries are so good for you. Plus they're a pretty tradition. The blueberries cut the tart/bitterness factor perfectly without overpowering the cranberry flavor. Genius! My only criticism would be that it was a little runnier than I would have preferred. Maybe it's because I used frozen blueberries instead of fresh (the grocery store didn't have fresh the day I needed them), or maybe I simmered too long? Not long enough? Regardless, this will be the cranberry relish I make from now on.

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