Cranberry And Blueberry Relish

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cranberry.jpgSubmitted by Concannon Vineyard

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

Prep Time: 5 Minutes
Active Time: 10 Minutes
Inactive Time: Refrigerate for 4 hours

Yields approximately 2 cups

  • 12 ounce package fresh cranberries
  • ½ cup fresh or frozen blueberries
  • 1 cup granulated sugar
  • ½ cup honey
  • ¼ cup Concannon Petite Sirah
  • 1 tablespoon grated orange zest
  • ⅓ cup orange juice

Combine all ingredients in a saucepan. Cook over medium heat until the berries have popped (approximately 10 minutes). Skim any foam from the surface and discard. Cool to room temperature. Cover and refrigerate for at least 4 hours.

This relish can be served cold or hot.

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Love this recipe! We have a high bush blueberry farm in Maine and this year we had a bumper crop. My freezer is bulging with this years' harvest and I've been on the look out for new ways to use them. This relish will definitely go in the holiday gift baskets along with the jam!

This sounds marvelous and right when I was wondering what I was going to bring to the annual Thanksgiving potluck. Hope it multiplies well, as I need at least 6 cups.

This would be wonderful served over cream cheese and served with crackers or over pork tenderloin.

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