Onion Cranberry Relish
Vegan condiment · Serves 8 · Ready in 45 min
Deep ruby-red and glossy, this festive relish layers the sharp brightness of cranberries with sweet caramelised red onions, warming ginger and a hint of port. It is a beautiful condiment that works as hard on a holiday cheeseboard as it does alongside a Sunday roast. Make it a day ahead and let the flavours deepen in the jar.
Allergens:Sulphites – present in the vegan port and the red wine vinegar, Mustard – present in the mustard seeds
Details
- Author: CuisineSavvy
- Cuisine: British
- Course: Condiment
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Diet: Vegan
Nutritional Values
This relish is naturally plant-based as written — no animal ingredients required any substitution. Each serving is approximately 2–3 tablespoons, keeping calories and sugar modest despite the brown sugar, which is balanced by the tartness of the cranberries and vinegar. Cranberries contribute vitamin C and antioxidant polyphenols. Red onions provide quercetin, a naturally occurring flavonoid found in alliums. Olive oil replaces no specific ingredient here; it is used in a small amount for the initial soften, keeping saturated fat low. The relish is free from gluten, making it suitable for a gluten-free table.
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Ingredients
Instructions
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Onion Cranberry Relish Deep ruby-red and glossy, this festive relish layers the sharp brightness of cranberries with sweet caramelised red onions, warming ginger and a hint of port. It is a beautiful condiment that works as hard on a holiday cheeseboard as it does alongside a Sunday roast. Make it a day ahead and let the flavours deepen in the jar. Ingredients [ ] 2 large red onions, finely sliced [ ] 1 tbsp olive oil [ ] 150 g fresh or frozen cranberries [ ] 75 g soft brown sugar [ ] 2 tbsp red wine vinegar (check the label — some red wine vinegars are fined with animal products; confirm the product is vegan before use) [ ] 3 tbsp vegan port (check the label — many ports are fined with animal products; confirm the product is vegan before use) [ ] 1 tsp yellow mustard seeds [ ] ½ tsp ground ginger [ ] 3 tbsp fresh orange juice [ ] Salt and freshly ground black pepper, to taste Instructions [ ] 1. Heat the olive oil in a medium saucepan over a low–medium heat. [ ] 2. Add the sliced red onions with a pinch of salt and stir to coat. [ ] 3. Cook the onions gently, stirring occasionally, for 15 minutes until softened and beginning to caramelise. [ ] 4. When the onions have softened and begun to caramelise, add the mustard seeds and ground ginger to the pan and stir for 1 minute so they bloom in the oil without scorching. [ ] 5. Add the cranberries, brown sugar, red wine vinegar (check the label — some red wine vinegars are fined with animal products; confirm the product is vegan before use), vegan port (check the label — many ports are fined with animal products; confirm the product is vegan before use), and orange juice. Stir well to combine. [ ] 6. Bring the mixture to a gentle simmer over a medium heat. [ ] 7. Simmer uncovered, stirring occasionally, for 15–20 minutes until the cranberries have burst, the liquid has reduced and the relish has thickened. [ ] 8. When the relish has thickened, season with salt and freshly ground black pepper. [ ] 9. Remove from the heat and leave to cool completely in the pan. [ ] 10. When the relish is completely cool, spoon it into a sterilised jar or airtight container. [ ] 11. Chill in the refrigerator. [ ] 12. Serve the relish straight from the jar; it thickens further as it cools, so the consistency will improve on standing. https://www.cuisinesavvy.com/recipe/onion-cranberry-relish
External Recipes
- Cranberry Relish (Health Score: 68)
HealthScore: 74
Built on red onions and fresh cranberries with warming spices, this relish is wholesome in its plant-food base — but 75 g of brown sugar across only 8 small servings makes it noticeably sweet and sugar-heavy. Use it as an accent, not a main component of the plate.