Cranberry Honey Mustard Relish

Thanksgiving dinner is great, but what I most love are the leftovers and all the fun pairings I do in the days following the big feast. Growing up, I wasn’t really much of a cranberry sauce fan, but as I got older, I grew to appreciate this side and its many iterations. This has to be my most favorite iteration of cranberry sauce-turned-relish, as it’s not too sweet and has a kick to it, and in my opinion, marries exceptionally well with roasted meats.

Total Time: 20 minutes Servings: Makes 2 cups

You Need

  • 12 oz fresh cranberries
  • ¼ cup water
  • ½ cup brown sugar
  • ¼ cup + 2 tbsps honey
  • 1 cinnamon stick
  • ⅛ tsp allspice
  • dash of nutmeg
  • ¼ tsp kosher salt
  • 2 tbsps dijon mustard

Do It

  1. In a small pan add water, brown sugar, honey, cinnamon stick, allspice, nutmeg, dijon mustard, and kosher salt. Stir ingredients until mixed well. Bring to a boil over medium-high heat.
  2. Stir mixture and add cranberries.
  3. Cover saucepan with lid. Cook for 10 mins undisturbed.
  4. Gently give the mixture a stir and turn off heat. Allow to cool.
  5. Serve with roasted turkey, baked ham, or my favorite: save a portion and use it as a spread on day-after-Thanksgiving turkey sandwiches.