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Cranberry, port and orange relish recipe

Cranberry, port and orange relish recipe

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Christmas lunch calls for lots of cranberry sauce. Try adding sweet port and orange zest into this relish, which will brighten up your Christmas meal and tastebuds. To prepare ahead of time, chill for up to 3 days or freeze for up to 3 months. See method

  • Serves 8
  • 5 mins to prepare and 20 mins to cook
  • 71 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 500g (1lb) fresh cranberries
  • 85g caster sugar
  • 1 orange, finely zested and juiced
  • 1 tbsp freshly grated ginger
  • 3 cloves
  • 1 cinnamon stick
  • 2 tbsp malt vinegar
  • 75ml (3fl oz) Port

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    15g 17%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 15.7g Protein 0.4g Fibre 3.2g


  1. In a pan, cook the cranberries, sugar and orange juice over a low heat until the sugar has dissolved. Increase the heat and cook for 10 mins more or until the fruit starts to break down.
  2. Add the orange zest, ginger, cloves, cinnamon and vinegar, and simmer for a further 10 mins or until thickened. Remove from the heat and stir in the port. Leave to cool before serving.

Freezing and defrosting guidelines

Once completely cool transfer to a freezer-proof container and freeze for up to 3 months. Defrost fully in the fridge before serving. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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