Cranberry-Bourbon Relish

  • Active Time 25m
  • Total Time 25m
  • Rating ****

Serves 12

Besides being quite at home alongside turkey, this tangy cranberry relish makes a good accompaniment to any pate or cold or smoked meat.


  • 1 cup bourbon
  • 1/4 cup minced shallots
  • Grated zest of 1 orange
  • One 12-ounce package of fresh cranberries, picked over
  • 1 cup sugar
  • 1 teaspoon freshly ground pepper


In a small non-reactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.

Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.

Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.


This relish can be made several days before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3370

nutrition information per serving

126 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 21g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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