This Cranberry Chestnut Relish is an easy condiment requiring less than 20 minutes from start to finish. And its festive look and flavour would be perfect for the holiday season. It will surely elevate even a simple dish to a different, elegant and chic level!
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Hello, folks – how are you doing? I hope you all had a wonderful and restful weekend, and you are now ready for a productive week. After all, next weekend is not that far. And if you live in the United States, then it’s Thanksgiving for you just in a few days.
Speaking of Thanksgiving, my new recipe will be perfect for celebration. So, without further ado, let’s talk about it.
Cranberry Chestnut Relish
This easy recipe will add a festive vibe to your holiday dinner. In my book, it screams: “Holidays!” And so does its flavour profile. After all, chestnuts and cranberries are favourite for many people throughout the festive season. And of course, the addition of fragrant rosemary, nutmeg, and honey makes it so Christmassy.
I also added a few splashes of triple sec because why not? Citrusy notes work so well with all ingredients.
And if you do not like or do not have chestnuts, you can make this Cranberry Walnut Relish or this Cranberry Almond Relish instead.
More Cranberry Condiments
Cranberry Orange Sauce with Brandy
I hope you like this luscious Cranberry Chestnut Relish, and you will enjoy it this holiday season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Cranberry Chestnut Relish
8-12
servings5
minutes15
minutesThis Cranberry Chestnut Relish is an easy condiment requiring less than 20 minutes from start to finish. And its festive look and flavour would be perfect for the holiday season. It will surely elevate even a simple dish to a different, elegant and chic level!
Ingredients
1 tbsp. (15 ml.) olive oil
1 tbsp. (15 gr.) unsalted butter
2-4 shallots, minced
1/2 to 1 tbsp. minced fresh rosemary (or thyme)
250-300 gr. cooked and peeled chestnuts (I used vacuum-packed), roughly chopped
340 gr. (12 oz.) fresh cranberries
3-4 tbsp. (60-80 gr.) honey
a good pinch (about 1/2 tsp.) salt
a few generous gratings of nutmeg
a good splash (1-2 tbsp. or 15-30 ml.) orange liqueur like Triple sec or brandy (optional)
Directions
- In a medium large pan, combine the olive oil and 1 tbsp. of butter over low-medium heat. And the shallots and rosemary and slightly season with salt and cook for about 5 minutes, until the shallots are soft and fragrant but not browned.
- Add the chestnuts and cook 2-3 minutes.
- Add the cranberries along with the honey and nutmeg. Cook for about 4-5 minutes, stirring often, or until the cranberries start to soften but still firm.
- If using, add a few splashed of triple sec or brady. Let the alcohol evaporate for 30-40 seconds, and turn the heat off. Let cool before transferring to a container. The leftovers will stay fresh when refrigerated for up to 4-5 days, but it’s always best to enjoy it during the first few days.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Such a hearty and festive relish! Now I know what to do with those vacuum-sealed packs of chestnut I have in the pantry! :D
I love every single flavor going on here, Ben. Sounds truly delicious!
Thank you Frank!
Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish
Chestnuts seem to blend well with other ingredients, so I’m sure they’re a great fit for this cranberry sauce. And the triple sec! That’s genius!
Thank you Jeff!
Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish
A delicious cranberry relish. Love the deep beautiful colors of you blog photos. Your cat is pretty cute too.
Velva recently posted…Rosemary Cran-Rita Cocktail
Thank you Velva!
Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish
Sounds like a very good relish.
Tandy I Lavender and Lime recently posted…In Too Deep, Lee Child And Andrew Child
Thank you Tandy!
Ben | Havocinthekitchen recently posted…Pumpkin Soup with Cranberry Walnut Relish