Food 11 Ways to Riff on Cranberry Sauce, From Chutney to Relish Create the sauce, chutney, or relish that complements your Thanksgiving menu. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 31, 2023 Close Photo: Eva Kolenko Sweet, tart, juicy, and jammy cranberries are a refreshing complement to meaty main courses around the holidays. Sure, you can use the jellied stuff from a can (and even upgrade it), but these simple, flavorful renditions of cranberry sauce incorporate apple, cherries, pomegranate, port, and even lemon for subtle complexity. Plus, we have cranberry chutney, a conserva, a kosho, and mostarda recipes to help you whip uo the condiment texture that best suits your spread. Here are our most craveable cranberry sauce recipes and riffs. 01 of 11 Cranberry Kosho Victor Protasio Kosho is a fermented Japanese condiment traditionally prepared with yuzu. This version uses sweet-tart cranberries and gets some heat from jalapeños and their seeds. The resulting puree is sour, spicy, and salty. Get the Recipe 02 of 11 Lemon-Pomegranate Cranberry Sauce Johhny Miller A quick whirl in a food processor is all it takes to make this fresh-tasting sauce — no cooking required. Get the Recipe 03 of 11 Cranberry-and-Citrus Chutney with Fennel Pollen Eva Kolenko Top Chef winner Kristen Kish was inspired by her grandfather’s raspberry-studded Jell-O salad for this glossy chutney peppered with candied orange peel and spiced with fennel pollen. Get the Recipe 04 of 11 Jellied Cranberry Sauce with Fuji Apple © Frances Janisch Melissa Rubel Jacobson molds the cranberry sauce so it's sliceable and adds an apple, which is loaded with pectin, a natural gelling agent. Get the Recipe 05 of 11 Port-Cranberry Sauce © William Meppem In this version from former F&W editor Grace Parisi, the sweet-tartness of the cranberries is enhanced with the addition of port, orange juice, and orange zest. Get the Recipe 06 of 11 Cranberry Sauce with Dried Cherries © John Kernick Dana Cowin adds dried sour cherries to this chunky cranberry sauce to make it appealingly sweet and tart. Get the Recipe 07 of 11 Cranberry Relish Bobby Fisher This super-simple, uncooked cranberry-orange relish is perfect for making ahead. Get the Recipe 08 of 11 Cranberry, Ginger, and Orange Chutney © Con Poulos Fresh cranberries, juicy orange segments, plenty of ginger, and a splash of balsamic give this chunky relish nuanced acidity and a fresh, bracing flavor. Get the Recipe 09 of 11 Cranberry Mostarda © Con Poulos This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything from grilled sausage to roast turkey. Get the Recipe 10 of 11 Sweet and Savory Cranberry Conserva Abby Hocking This simple cranberry sauce is sweet-tart and completely craveable, thanks to the tangy rice vinegar and brown sugar. Get the Recipe 11 of 11 Cranberry-Fig Chutney © John Kernick This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit