Tangy Cranberry Relish | The Jewish Week | Food & Wine

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Tangy Cranberry Relish

Turkey is a great vehicle for this lavishly spiced cranberry sauce; the more direct spoon-in-bowl method also works.
Tangy Cranberry Relish

A Soviet-inflected Thanksgivukah cranberry sauce for turkey kotleti. Fotolia

Makes about 2 cups

15 min

30 min

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With its lavish spicing and creative use of fresh herbs, Georgian food was adored by Russians. This tangy, vibrantly flavored relish is classically made with sour plums called tkemali, but it adapts beautifully to Thanksgiving cranberries.

Air Force 1 Sage Low


One 12-ounce bag of cranberries, rinsed and picked over

4 tablespoons sugar, or more to taste

1-1/2 cups water, or more as needed

1 large garlic clove, crushed in a press

1 teaspoon dried mint, crushed

1/2 teaspoon ground coriander

Large pinch Aleppo pepper or small pinch dried chilies

Large pinch of ground fenugreek

Pinch of cinnamon

Kosher salt and freshly ground pepper, to taste

3 tablespoons finely chopped cilantro leaves

2 scallions, thinly sliced

2 tablespoons finely chopped parsley

2 tablespoons finely chopped basil or tarragon

  1. In heavy medium saucepan over medium heat, combine cranberries, sugar, and 1 cup water. Bring to a boil, stirring to dissolve sugar and cook until the cranberries begin to pop. Reduce heat to medium-low low, add the remaining water, and simmer, stirring often until the sauce is thickened and the cranberries begin to dissolve, about 15 minutes. Add a little more water if the sauce is too thick. Remove from heat, add the garlic, and let cool slightly.
  2. Meanwhile, in a small skillet, combine the mint, coriander, Aleppo pepper, fenugreek and cinnamon. Toast the spices over medium heat, shaking the pan, until fragrant, about 30 seconds.
  3. Stir the spices into the relish and season with salt and pepper. Scrape the relish into a bowl, cover with plastic and let stand until completely cool or refrigerate until ready to use. Right before serving fold in the cilantro, scallions, parsley and basil. Makes about 2 cups.