Creamy Vegan Coconut Cranberry Relish for a Tropical Twist

What kind of recipe is it?

Vegan Coconut Cranberry Relish is a vibrant and flavorful condiment that perfectly combines the tartness of fresh cranberries with the creamy sweetness of coconut.

This dish stands out with its unique blend of ingredients, making it a rejuvenating alternative to traditional relishes.

It’s a fantastic addition to holiday feasts, enhancing both savory and sweet dishes alike.

Ideal for vegans and those looking to incorporate healthier options into their meals, this relish isn’t only delicious but also nutrient-packed, making it a must-try for anyone seeking to elevate their culinary experience.

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Ingredients

Ingredient	Quantity
Fresh cranberries	2 cups (about 8 oz)
Coconut sugar	1/2 cup
Fresh orange juice	1/4 cup
Grated orange zest	1 tablespoon
Shredded unsweetened coconut	1/2 cup
Fresh ginger	1 tablespoon, grated
Cinnamon	1/2 teaspoon
Sea salt	1/4 teaspoon
Chopped pecans or walnuts (optional)	1/4 cup

This combination of ingredients brings together the bright flavors of cranberries and the richness of coconut, along with a touch of sweetness and spice, creating a delightful relish that can elevate a variety of dishes.

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Cooking Steps

Gather all ingredients and equipment including a medium saucepan, mixing bowl, zester, and measuring cups. Confirm fresh cranberries are rinsed and drained.
In the medium saucepan, combine 2 cups (about 8 oz) of fresh cranberries, 1/2 cup of coconut sugar, 1/4 cup of fresh orange juice, and 1 tablespoon of grated orange zest.
Place the saucepan over medium heat (about 175°C/350°F) and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Once the mixture is simmering, reduce the heat to low and add 1 tablespoon of grated fresh ginger, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of sea salt.
Continue to simmer for 8-10 minutes, or until the cranberries begin to burst and the mixture thickens slightly, with a fragrant aroma filling the kitchen.
Remove the saucepan from the heat once the cranberries are mostly broken down and the consistency is syrupy. The relish should have a glossy appearance.
Stir in 1/2 cup of shredded unsweetened coconut and 1/4 cup of chopped pecans or walnuts (if using) until well combined.
Transfer the mixture to a mixing bowl or a serving dish and allow it to cool to room temperature, which should take about 15-20 minutes.
The relish will thicken as it cools.
Once cooled, taste and adjust sweetness if necessary. Serve immediately as a condiment, or refrigerate for at least 1 hour before serving to allow flavors to meld.
The relish can be stored in an airtight container in the refrigerator for up to one week.

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Variations

Spicy Chipotle Cranberry Relish: Add 1 finely chopped chipotle pepper in adobo sauce (15 g) for a smoky, spicy twist that complements the sweetness of the cranberries.
Maple Nut Cranberry Relish: Substitute coconut sugar with 1/3 cup (80 ml) of pure maple syrup for a richer flavor profile and omit the nuts for a nut-free version.
Tropical Mango Cranberry Relish: Incorporate 1 cup (about 200 g) of diced fresh mango for a tropical flair, and reduce orange juice to 2 tablespoons (30 ml) to balance sweetness.
Cinnamon Apple Cranberry Relish: Include 1 cup (about 120 g) of grated apple and increase cinnamon to 1 teaspoon (2 g) for a cozy fall-inspired relish that’s still gluten-free and vegan.

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Tips on plating and presentation

When it comes to plating and presentation, a few thoughtful touches can elevate your Vegan Coconut Cranberry Relish to a show-stopping centerpiece.

Consider using a sleek, white bowl to contrast the vibrant colors. Sprinkle toasted coconut on top for texture, and a few fresh mint leaves for a pop of green.

Serve it with colorful fruit slices to enhance the tropical theme.

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What other dishes can I pair it with?

Pairing your Vegan Coconut Cranberry Relish with complementary dishes can truly enhance its flavor profile and elevate your meal.

I love serving it alongside roasted sweet potatoes, grilled tofu, or a fresh salad.

It’s surprisingly tasty with spicy curries, too!

Trust me, the contrast of flavors makes every bite a delightful experience you won’t want to miss.

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What drinks can I pair it with?

How can you elevate your dining experience even further?

Pair my creamy vegan coconut cranberry relish with a rejuvenating coconut water or a light, fruity white wine like Sauvignon Blanc.

For something non-alcoholic, a sparkling water with a hint of lime works wonderfully.

These drinks complement the tropical flavors, enhancing every bite and sip, creating a delightful taste balance on your palate.

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Frequently Asked Questions

Can I Substitute Fresh Cranberries With Dried Cranberries?

Absolutely, you can substitute fresh cranberries with dried ones. Just keep in mind that dried cranberries are sweeter, so you might want to adjust sugar or sweetness level in your recipe accordingly.

How Long Does the Relish Last in the Refrigerator?

The relish lasts about a week in the refrigerator if stored properly. I usually keep it in an airtight container to maintain freshness. You’ll love how it tastes even days later!

Is This Recipe Gluten-Free?

Yes, this recipe’s gluten-free! I make sure all the ingredients I choose are safe for those with gluten sensitivities. It’s a flavorful option that everyone can enjoy without worrying about gluten.

Can I Make This Relish Ahead of Time?

I often make this relish ahead of time. It stores well in the fridge, allowing the flavors to meld beautifully. Just give it a good stir before serving, and you’re all set!

What Is the Best Way to Store Leftover Relish?

I store leftover relish in an airtight container in the fridge. It keeps well for about a week. If I want it to last longer, I freeze portions for later enjoyment.