Delia Smith Cranberry Relish Recipe

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This Delia-inspired cranberry relish is a bright, jewel-red condiment with a softly chunky texture, a sweet-tart bite, and a gentle warmth from spice and citrus. It is the kind of relish that cuts through rich roast dinners and instantly lifts leftover sandwiches the next day. The method is simple and beginner-friendly, and you can have it made (and cooling) in about 20 minutes, with extra time for chilling if you want it properly cold.

Ingredients

For the cranberry relish

340g fresh or frozen cranberries
150g light brown sugar (or caster sugar)
1 large orange (zest and juice)
1 cooking apple (about 180g), peeled and coarsely grated
60ml port (or replace with water or extra orange juice)
1/2 teaspoon ground cinnamon
Pinch of ground cloves or allspice (optional, for extra warmth)
Pinch of fine salt
1 teaspoon vanilla extract (optional)

Optional additions (choose one)

1 tablespoon finely grated fresh ginger (for a sharper, fresher bite)
2 tablespoons chopped walnuts or pecans (stir in once cooled for crunch)
1 tablespoon brandy in place of the port (for a more classic, boozy finish)

How to Make Delia Smith Cranberry Relish Recipe

Prepare the oven: Preheat the oven to 140°C or 120°C fan. If you are storing the relish, place clean jars and lids on a baking tray and warm them in the oven for 15 minutes. (Skip this if you are serving straight away.)
Start the flavour base: Tip the sugar into a medium saucepan, then add the orange juice, orange zest, port (or water), cinnamon, optional cloves/allspice, and a pinch of salt.
Dissolve the sugar: Set the pan over low heat and stir until the sugar has fully dissolved. Keeping the heat gentle here helps prevent scorching and keeps the finished relish tasting clean and fruity.
Cook the cranberries: Add the cranberries and the grated apple. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until most berries have popped and the mixture looks glossy and slightly thickened.
Finish the relish: Take the pan off the heat. Stir in the vanilla extract if using, then taste carefully. If your cranberries are especially sharp, add 1 to 2 extra tablespoons of sugar and stir until dissolved in the residual heat.
Cool properly: Leave the relish in the pan for 10 to 15 minutes. It thickens as it cools, and the flavour settles so you get a rounder sweet-tart balance.
Assemble and jar: Spoon into the warm jars (or a serving bowl). Cool completely, then cover and refrigerate. For the best flavour and texture, chill for at least 2 hours before serving.

Tips

Why is my cranberry relish too bitter?

Cranberries vary a lot. If it tastes bitter or aggressively sharp, stir in a little more sugar while the relish is still warm, 1 tablespoon at a time. A teaspoon of vanilla also softens the edges without making it taste like pudding.

How do I stop cranberry relish from turning runny?

Make sure you simmer it long enough for the berries to burst and the apple to soften, and keep the simmer gentle rather than boiling hard. If it still looks loose, simmer for another 2 to 3 minutes, stirring constantly, then cool again. It thickens significantly as it chills.

Can I make it smoother or chunkier?

For a smoother relish, mash lightly with a potato masher at the end, or blitz very briefly with a stick blender. For a chunkier finish, stir less during cooking and stop as soon as most berries have popped but a few are still holding their shape.

What is the best way to sterilise jars for cranberry relish?

Wash jars in hot soapy water, rinse well, then warm them in a 140°C (120°C fan) oven for about 15 minutes. Spoon the hot relish into warm jars to reduce the risk of cracking and to help keep it fresher for longer.

Serving Suggestions

With roast turkey, chicken, goose, or gammon
On a leftover sandwich with stuffing and gravy
Alongside Brie, Cheddar, or a baked Camembert
Swirled into plain yogurt or spooned over porridge
With sausage rolls or pork pies as part of a buffet

Storage

Room temperature

If you have jarred it in sterilised jars and it is properly sealed, it can sit in a cool, dark place for up to 1 week. Once opened, treat it like fresh relish and refrigerate.

Refrigerator

Store in a clean, airtight container (or an opened jar) for up to 10 to 14 days. Flavour improves after the first day, so it is ideal for making ahead.

Freezing

Freeze in small containers for up to 3 months. Thaw overnight in the fridge, then stir well before serving. If a little liquid separates, that is normal and it will come back together with a good stir.

Nutrition

Calories: 55 kcal
Carbohydrates: 14 g
Protein: 0.2 g
Fat: 0.1 g
Saturated Fat: 0 g
Sodium: 10 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Can I make cranberry relish ahead of time?

Yes. In fact, it tastes better after a rest. Make it 1 to 3 days ahead, cool completely, then refrigerate in a sealed container until needed.

Do I have to use port in this cranberry relish?

No. Port adds a rounded, festive depth, but you can replace it with water, orange juice, or even apple juice. The relish will still be delicious.

Can I use frozen cranberries?

Yes. Add them straight from frozen and simmer for an extra 1 to 2 minutes if needed. Keep stirring so the sugar does not catch on the base of the pan.

How do I thicken cranberry relish if it is too runny?

Return it to the pan and simmer for 2 to 5 minutes, stirring often, then cool again. Remember it thickens a lot as it cools and chills, so check the texture once cold before adjusting.

What is the difference between cranberry sauce and cranberry relish?

Cranberry sauce is often cooked until it is more uniform and spoonable, sometimes close to a jammy set. Relish usually keeps more texture and can include extra ingredients like apple or nuts for a fresher, more varied bite.

This cranberry relish is one of those small, simple things that makes a big difference on the plate. Keep a jar in the fridge over the festive season and you will find excuses to spoon it onto everything from roast dinners to cheese boards.

Delia Smith Cranberry Relish Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Side Dish, CondimentCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Calories

kcal

minutes

A bright, sweet-tart cranberry relish with orange, apple, and warm spice. Quick to make, perfect with turkey, ham, and festive leftovers.

Ingredients

340g fresh or frozen cranberries
150g light brown sugar (or caster sugar)
1 large orange, zest and juice
1 cooking apple (about 180g), peeled and coarsely grated
60ml port (or water/orange juice)
1/2 tsp ground cinnamon
Pinch of ground cloves or allspice (optional)
Pinch of fine salt
1 tsp vanilla extract (optional)

Directions

Preheat the oven to 140°C (120°C fan) to warm and sterilise clean jars (optional but recommended if storing).
Place the sugar, orange juice, orange zest, port (or water), cinnamon, optional spice, and salt in a medium saucepan.
Warm gently over low heat, stirring until the sugar dissolves.
Add the cranberries and grated apple. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until most berries have burst but the relish still has texture.
Take off the heat and stir in vanilla, if using. Taste carefully and adjust with a little more sugar if needed.
Cool for 10 to 15 minutes so it thickens slightly.
Spoon into warm jars or a serving bowl. Cool completely, then chill for best flavour.

Notes

For a looser relish, stir in a splash of orange juice once cooled.
For a thicker set, simmer 2 to 3 minutes longer, but keep stirring so it does not catch.
If using frozen cranberries, cook time may increase by 1 to 2 minutes.