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Cranberry and Goldenberry Relish

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You know it’s Christmas when the cranberry sauce sales go through the roof (ditto for cello tape and turkeys!). But do you like cranberry sauce? It is so sweet and over-processed; it is just sweet goo to me that has lost all flavours of the original fruit.

So here’s an easy cranberry and goldenberry relish recipe, which is full of flavour and celebrates the natural tartness of the fruit. There is no refined sugar added, just some coconut sugar.


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This simple, but tasty relish takes about 15 minutes to make, does not need maturing (unlike conventional relish) and tastes fantastic! The tangy sharpness of the cranberries is balanced with the sweet goldenberries, oaky notes of matured balsamic vinegar and sweet fresh orange.


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This relish goes well as a topping on avocado toast, on salads, with tofu, vegan sausages and burgers, cheese, turkey and ham (I am sure I’ve missed some!). If you decant the relish into a jar, this makes a lovely homemade gift for a clean eating foodie.


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Cranberries are rich in antioxidants and anti-inflammatory compounds and are high in vitamin C, A and K. Cranberries are best known for preventing urinary tract infections, but there is also evidence suggesting that the polyphenols in cranberries help reduce heart attack risk through its anti-inflammatory properties. Furthermore, some studies show that cranberries retard tumour growth in some cancers (prostate, liver, breast, ovarian and colon). It’s time to get creative with cranberries!


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Makes: 1 small jar

Preparation time: 2 minutes. Cooking time: 10-12 mins


  • 200g fresh cranberries
  • 100g dried goldenberries
  • 3 tbsp. matured balsamic vinegar
  • 2 tbsp. orange juice
  • Optional: zest of half an orange
  • A handful of sprigs of thyme
  • 30g coconut sugar
  • Pinch of salt



  • Preheat the oven to 220°
  • Line a large baking tray with greaseproof paper.
  • Place the cranberries on the tray and add all other ingredients. Fold in to coat the cranberries evenly with all the ingredients.
  • Bake for 10-12 mins, turning the cranberries over halfway through. The relish is cooked once all the cranberries have softened and the juices thickened.
  • Take out from the oven and allow to cool before removing the thyme sprigs. Serve or pour into a jar for long term storage.


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Don’t forget you can find my favourite recipes in my FREE eBook here.

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