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Spiced Cranberry Clementine Relish

Looking for a seasonal accompaniment to your holiday cheese board?  What could be more perfect than cranberries and clementines? Try this festive relish with Effie's biscuits and your favorite cheese.

Spiced Cranberry Clementine Relish

  • 1 T. canola oil
  • 1 medium sweet onion, chopped fine
  • 1 sm. cinnamon stick
  • 1 t. whole alspice
  • 1 t. whole black peppercorns
  • 1 bay leaf
  • 1 T. whole coriander seed
  • juice of 4 clementines
  • zest of 2 clementines (reserve half)
  • 1/4 c. rice wine vinegar
  • 1 # fresh or frozen cranberries, rinsed (reserve 1/2 c.)
  • 1/2 c. water
  • 1 c. sugar
  • pinch salt

In a medium saucepan heat the canola oil on medium-low and add the onion and spices.  Simmer the onion and spices for 4 minutes until soft. Add the clementine juice, half of the zest and rice wine vinegar and cook on medium for 4 minutes and the liquid has reduced by half. Add 12 oz of cranberries, water and sugar and cook the sauce on medium-low for 8-10 minutes. Be sure to stir every now and then.

Uncover and add the remaining cranberries and cook until just soft, about 3-4 minutes. Remove from the heat and add the salt. Taste and adjust the flavors accordingly. Let the relish cool and then add the remaining clementine zest for a nice fresh finish.