Cranberry Relish

A colourful festive favourite, perfect alongside roast turkey or beef.

Cranberries are synonymous with Thanksgiving and Christmas celebrations across North America. Their vibrant colour and distinctive tartness make them a wonderful addition to festive tables, whether in sauces, salads or relishes.

Dame Nancy Scanlon shares a much-loved family recipe for cranberry relish, traditionally served in a decorative mould with a creamy mayonnaise dressing. Combining cranberries with crunchy celery and walnuts, it's a delicious accompaniment to a festive roast.

The recipe can also be made without gelatine for a softer, spoonable relish.

Serves: 10–12
Preparation: Approximately 30 minutes, plus chilling
Chilling: At least 6 hours; ideally prepare a day ahead

Ingredients

• 400g fresh or frozen cranberries

• 240ml water

• 300g granulated sugar

• 14g unflavoured powdered gelatine

• 120ml cold water, for the gelatine

• 150g celery, finely chopped

• 90g walnuts, chopped

For the creamy dressing

• 60ml double cream

• 125g mayonnaise

Method

1. Rinse the fresh cranberries in cold water, discarding any soft or damaged berries. If using frozen cranberries, there is no need to wash or defrost them.

2. Place the cranberries in a large saucepan with 240ml water. Bring to the boil and simmer for approximately 20 minutes.

3. Add the sugar, return to the boil and cook for a further 5 minutes. Remove from the heat.

4. In a separate bowl, sprinkle the powdered gelatine over 120ml cold water and allow it to hydrate according to the packet instructions. Stir into the hot cranberry mixture until completely dissolved.

5. Leave to cool for approximately 15 minutes, then refrigerate for around an hour, until thickened but not fully set.

6. Stir in the finely chopped celery and walnuts, ensuring they are evenly distributed.

7. Pour the mixture into a decorative mould and place on a level shelf in the refrigerator.

8. Chill for at least 6 hours, or until completely set. Cover once firm and refrigerate until ready to serve.

9. To make the dressing, whip the cream until softly thickened, then gently fold in the mayonnaise.

10. Carefully turn out the cranberry relish onto a serving plate. Serve with the creamy dressing in a small bowl alongside or in the centre of the mould.

Nancy's tip: This is an ideal make-ahead dish. Prepare it a day or two before your celebration to allow plenty of time for the relish to set. For a softer version, simply omit the gelatine and serve in a bowl.

Wishing everyone a colourful and delicious festive season!