RECIPE: Cranberry Relish

Recipe courtesy of Chef Roger Levine

Cranberry relish in a bowl on a wooden table

Cranberry Relish Recipe courtesy of Chef Roger Levine, Camp Delicious! Director and Associate Professor of culinary arts at the Community College of Allegheny County.


12 oz bag fresh ( or frozen ) cranberries

1 cup granulated sugar

3 strips of lemon zest

2 tablespoons water

1 tablespoon lemon juice


Place all ingredients in a sauce pan and heat over a low temperature, dissolving the half the sugar

Leave on heat for approx. 12 minutes to soften cranberries

Increase the heat to medium and cook cranberries until they burst, stirring occasionally, about 10 minutes

Add remaining sugar and salt and pepper to taste

Cool to room temperature before serving.