This article was published in the October/November 2013 Wedge newsletter. The following information may be outdated.

Cranberry-Orange Relish

Try Taya's tangy-sweet homemade relish with your holiday meal this Thanksgiving.

  • 1 qt. apple juice
  • 1 apple, diced
  • 2 cups pearl onions, fresh or frozen
  • 1 cup currants or raisins
  • 2 cinnamon sticks, each 3 inches long
  • 2 cups fresh cranberries, rinsed, with damaged ones removed
  • 1 orange or tangerine, zest and juice
  • Zest of 1 lemon
  • 1/4 cup maple syrup (more if you prefer a sweeter taste)
  • 1 tsp. sea salt
  • 1 tsp. ground ginger (spice)
  • 1/4 tsp. white pepper


If using fresh pearl onions, you need to peel them first by filling a saucepan three-quarters full with water and bringing to a boil. Trim the root off each onion and then cut an X lightly with a paring knife at the same end. Drop the onions in the boiling water for 2 minutes; remove and place under running cold water to stop the cooking. Squeeze the uncut end, and out the slips the onion!

In a saucepan, place the apple juice, diced apple, onions, currants, ginger, and cinnamon sticks. Bring to a boil, then lower heat and let simmer for 20 minutes. Add the rest of the ingredients and let simmer another 34 minutes. Tip: This gets better the next day, so make it early and refrigerate until ready to serve.