Amelia Grace This is the quicker, fresher cousin of a traditional cranberry sauce, less cooked down and jammy, more vibrant and distinctly textured, with a bit more bite to it.
This relish comes together in a fraction of the time a proper sauce would take, and the fresh orange zest and a touch of ginger give it a brightness that cuts beautifully through rich turkey, ham or stuffing.
It’s the sort of thing I make at the last minute on Christmas morning, when everything else is already well underway.
Why This Relish Stays Chunky Rather Than Cooking Down to a Smooth Sauce
Unlike a traditional cranberry sauce, which is typically simmered until the berries fully break down into a smooth, jammy consistency, this relish takes a much shorter cooking time, and that’s entirely intentional.
A brief cook just softens the cranberries enough to release some of their juice and burst slightly, while still holding their individual shape and a bit of texture.
This gives the relish a fresher, brighter character than a long-simmered sauce, with distinct pieces of berry you can actually see and bite into, rather than a uniform, smooth spread.
Ingredients for Delia Smith Cranberry Relish
- 350g fresh or frozen cranberries
- 100g caster sugar
- Zest and juice of 1 orange
- 1 tsp fresh ginger, grated
- A pinch of ground cinnamon
- 2 tbsp water
How to Make Delia Smith Cranberry Relish — Step by Step
Step 1 — Combine the Ingredients
Put the cranberries, sugar, orange zest and juice, ginger, cinnamon and water into a pan.
Step 2 — Bring to a Simmer
Place over medium heat and bring to a gentle simmer, stirring occasionally.
Step 3 — Cook Briefly
Simmer for 8–10 minutes, until the cranberries have softened and some have burst, but plenty still hold their shape.
Step 4 — Check the Consistency
The relish should be slightly saucy but still distinctly chunky, not completely smooth.
Step 5 — Cool
Remove from the heat and leave to cool to room temperature — the relish will thicken further as it cools.
Step 6 — Chill Before Serving
Transfer to a bowl, cover, and chill in the fridge for at least 1 hour before serving, though it can be made further ahead if needed.
My Top Tips for the Best Delia Smith Cranberry Relish
Don’t overcook it. This relish is meant to stay chunky, so pull it off the heat once most of the cranberries have burst, rather than cooking it down into a smooth sauce.
Use fresh orange zest, not just the juice. The zest carries a lot of the orange’s aromatic oils, adding a real brightness that juice alone can’t match.
Taste and adjust the sugar if needed. Cranberries vary in tartness, so taste partway through cooking and add a touch more sugar if yours are particularly sharp.
Make it ahead of Christmas Day. This relish keeps very well in the fridge, so it’s one less thing to worry about on the day itself.
Let it cool and chill properly before serving. It thickens considerably as it cools, so don’t judge the final consistency while it’s still warm from the pan.
Serving Suggestions
Serve alongside roast turkey, ham, or a cheeseboard. It’s also lovely stirred through a turkey sandwich the next day, or spooned over a simple baked brie.
How to Store Delia Smith Cranberry Relish
In the fridge: Store in an airtight container for up to 1 week.
At room temperature: Not suitable for long-term storage — refrigerate once cooled.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge before serving.
Delia Smith Cranberry Relish Recipe
Ingredients
Method
- Combine all ingredients in a pan.
- Bring to a gentle simmer.
- Cook for 8–10 minutes, until softened but still chunky.
- Remove from the heat and cool.
- Chill for at least 1 hour before serving.
Notes
Frequently Asked Questions About Delia Smith Cranberry Relish
Can I use frozen cranberries instead of fresh?
Yes, there’s no need to defrost them first — simply add them straight to the pan, though they may need a minute or two longer to soften properly.
What’s the difference between this relish and a traditional cranberry sauce?
Traditional cranberry sauce is typically cooked for longer, breaking the berries down into a smooth, jammy consistency, whereas this relish has a much shorter cooking time, keeping the berries chunkier and the overall texture fresher.
Can I make this ahead of Christmas Day?
Yes, absolutely — this relish keeps very well in the fridge for up to a week, making it an excellent thing to prepare in advance.
Can I reduce the sugar in this recipe?
Yes, you can adjust it to taste, though cranberries are naturally quite tart, so I wouldn’t reduce it too drastically, or the relish may taste overly sharp.
