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Cranberry Relish

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Cranberry Relish

The secret that makes this relish stand out? Mulling spices!


  • 12 ounce package of fresh cranberries, rinsed and drained
  • 20 ounce can crushed pineapple, packed in juice
  • 6 ounce can frozen orange juice concentrate, undiluted
  • ½ cup sugar – more if desired
  • 2 tablespoon Stuart’s Spices Mulling Spices
  • ¾ – 1 cup raisins


  1. Drain pineapple over a medium-sized bowl
  2. Combine pineapple juice, orange juice concentrate, and enough water to make 2 cups
  3. Pour the two cups of liquid into a pot, stir in sugar, and add the cheesecloth bag of mulling spices
  4. Bring to a boil, then lower heat and simmer uncovered for 10 minutes
  5. Add the cranberries, stirring occasionally
  6. Cook an additional 8-10 minutes, or until cranberries pop
  7. Remove cheesecloth with the mulling spices
  8. Add pineapple and raisins
  9. Cook for about five more minutes
  10. Pour into a bowl and refrigerate for at least 3-4 hours


This recipe can be made up to two days in advance.