Thanksgiving Feast: Cranberry Relish

Here we are once again, the annual eat-a-thon, the, “thanks to who?” event filled with a decadent ensemble of grandma’s recipes, casseroles, pies and equally, uncle’s deep frying disasters; a turkey day to all Americans and a stuff-your-face month for the rest. I am of course speaking of Thanksgiving.
This thanksgiving I will be preparing a meal for the Ocean Beach International Hostel that I currently work at- but if the chef industry, the cooking houses of my past have taught me anything, it’s prepare and plan. Attack this holiday meal with a skillfully crafted agenda and you wont be left thinking of the mash potatoes as you whiff a now charring turkey. (You hurry over to the oven but you already know it’s too late.)
Given this, I prepared the cranberry relish this afternoon. I know that it holds well and will be as tasty and fresh as if I prepared it that day.
Here is the recipe I used, serves a good portion of about 5 ounces to 50 people:

Cranberry Relish

  • 2.5lbs of white cane sugar
  • 3x 2lb bag of fresh cranberries
  • 1 bottle of dark, sugary, port wine.
  • 1 can of frozen orange juice concentrate
  • 1 cup of pineapple juice
  • 4 packs of gelatin, normally flavorless but orange or strawberry work.
  • Ingredients- Cranberry Relish


Place all cranberries and sugar into an adequate size soup pot.
Set on the stove on medium-high temperature with a few cups of water.
Add entire package of orange juice concentrate and bottle of wine.
Mix and let it go for about an hour. Watch it so it doesn’t boil over.

The goal is to soften the cranberries, soak the juices, and remove any sharp bitterness.

The next stage is to strain all juices from cranberries. Set cranberries aside for later.
Take the strained juice and split in half in bowls or however you wish.
Let Chill.
When cold or room temperature, bring one half of the juice to a boil in a pot and add gelatin.
Stir gelatin until dissolved then add the other half, the cold or room temperature juice.
Add the cranberries to the juice and gelatin mix.
Divide contents into as many bowls or cups as your prefer.Setting the gelatin- Cranberry Relish

Let cool until room temperature, cover with plastic wrap and place in fridge for several hours.

Keep posted for more thanksgiving recipes and stories as my plans and dinner unfolds! Good tidings and cheers,

Joe Foley