Cranberry Relish with Mulling Spices

Stuart's Spices

1 Rating
Do your diners consider cranberry relish routine? Not anymore! Watch everyone reach for seconds at all your holiday dinners.


  • 12 oz package of fresh cranberries, rinsed and drained
  • 20 oz can crushed pineapple, packed in juice
  • 6 oz can frozen orange juice concentrate, undiluted
  • ½ cup sugar - more if desired
  • 2 Tbsp Stuart's Spices Mulling Spices
  • ¾ - 1 cup raisins


  1. Drain pineapple over bowl. Combine pineapple juice, orange juice concentrate, and enough water to make 2 cups.
  2. Pour the two cups of liquid into a pot, stir in sugar, and add the cheesecloth bag of mulling spices.
  3. Bring to a boil, then lower heat and simmer uncovered for 10 minutes.
  4. Add the cranberries, stirring occasionally. Cook an additional 8-10 minutes, or until cranberries pop.
  5. Remove cheesecloth with the mulling spices. Add pineapple and raisins. Cook 5 minutes.
  6. Pour into a bowl and refrigerate for at least 3-4 hours.


This recipe can be made up to two days in advance!