This Cranberry Almond Relish with caramelized onions, aromatic rosemary, honey, and nutmeg is a delightful and festive recipe for the holiday season.Jump to Recipe
A Very Short Post
Hello everyone! I hope you all are doing great. After all, it’s almost the weekend, and you’re probably planning some holiday baking this weekend. That being said, let’s keep it sweet and short this time. Besides, this Cranberry Almond Relish is so splendidly luscious and festive that you will probably want immediately make it.
When I was planning this idea, I didn’t expect it would turn out so delicious. In fact, this Cranberry Almond Relish was supposed to be the part of another recipe (Please stay tuned), but I realized it deserved an individual spot. And while waiting for that announced recipe, you can serve the relish with this Beef Mushroom Chestnut Stew.
Cranberry Almond Relish
First, the onions get quickly caramelized with the butter and a drizzle of balsamic vinegar, honey, rosemary, and almonds. Then add the fresh and dried (For the added sweetness) cranberries and freshly grated nutmeg and cook until juicy, thick. and shiny. The aroma that spreads in the kitchen is phenomenal! So Christmassy and delightful, as I mentioned earlier, you can enjoy this relish just with a spoon (That’s what we did with most of it.) Still, please reserve some of it for the recipe I am going to share next week.
Cheers for now and have a great weekend!
Need More Savoury Cranberry Christmas Ideas?
Cranberry Almond Relish
This Cranberry Almond Relish with caramelized onions, aromatic rosemary, honey, and nutmeg is a delightful and festive recipe for the holiday season.
2 tbsp. butter
2 medium red onions, thinly sliced
1 tbsp. balsamic vinegar
1/2 to 2/3 almonds, roughly chopped
2-3 rosemary sprigs, chopped
~ 1/4 cup honey
2 cups fresh cranberries
2 tbsp. dried cranberries
1/4 nutmeg, freshly grated
salt, to taste
- Melt the butter in a pan over low-medium heat. Cook the onions, season with a pinch of salt, and cook for about 10 minutes, until soft. Add the balsamic vinegar and let evaporate 2-3 minutes.
- Stir in the almonds, rosemary, and honey. Let it cook for 5 minutes.
- Stir in the both types of cranberries and season with the nutmeg. Cook, stirring occasionally, for about 10 minutes, until thickened. Try and add more salt or honey, if necessary. Off heat, cool, then keep refrigerated up to one week. Enjoy!