Nov 20 2012

Grandma’s Cranberry Relish

Or, how to make all the kids eat their cranberries while still entertaining adult palates. Seriously. Also, if you have a food grinder, this is far easier than watching over cranberries as they cook into sauce.

3 12-oz. bags fresh cranberries
2/3 c. granulated sugar
1 large can crushed pineapple
1 pint heavy whipping cream
1 lb. mini-marshmallows

Wash and drain the cranberries. Grind using a medium die.

Mix in sugar and let sit overnight in the refrigerator.

Drain the crushed pineapple thoroughly. Mix the juice with some rum. This is for you, not the kids.

Whip the cream to very stiff peaks, just shy of butter.

In a bigger bowl than you think you’ll need, mix the pineapple and marshmallows into the cranberries. Fold in the whipped cream just until you have no large red streaks.

The end result is fluffy, unthreateningly pink and has distinct sweet and tart elements. Serves dozens and freezes remarkably well.


  1. 1

    Oooh, sounds excellent. Most of my “tribe” are devoted to the stuff that keeps the shape of the can, but perhaps I can tempt them with this.

    My favorite cranberry sauce on the other end of the spectrum (the kids hate it, the adults love-it-or-hate it) is this savory-sweet kumquat-cranberry chutney:


  2. 2
    Stephanie Zvan

    Ooh. I may have to make some of that to go with the duck that’s currently in the freezer.

  3. 3
    Gregory in Seattle

    That sounds wonderful! One of the holiday traditions in my family is ambrosia salad — basically, whipped cream, fruit cocktail and shredded coconut. Yours sounds much tastier.

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