Red Onion and Cranberry Festive Relish

With the festive season approaching and lots of hidden syns and calories about I decided to have a go at making my own Festive relish. Laden with sugar, relishes can be very unhealthy and only a tablespoonful can set you back on your healthy eating journey!

My Red Onion and Cranberry Festive Relish is not syn free but it enables you to have a little bit more of what you fancy without feeling guilty! It’s a great accompaniment served hot or cold and will keep fresh in the fridge for apx 3 days once made. It goes well with honey roast hams, cheese, pork, beef and chicken so it’s very versatile.

Cooking time apx 20mins

Prep 10mins


2 thinly sliced red onions

25gns dried cranberries roughly chopped

1 tbsp Apple cider vinegar ( I used Willy Chases Apple Cider Vinegar with the Mother)

1 tbsp balsamic vinegar

2 whole cloves

4 tbsp sweetener

Pinch of dried chilli flakes

Pinch of salt

Butter Frylight

4 tbsp water


Spray a non stick frying pan with butter frylight , add onions and cranberries and gently fry on a medium to low heat for 5 mins stirring all the time. Add the remaining ingredients and continue to cook until the onions are soft and the cranberries are reconstituted and soft – apx another 10 mins. Remove cloves and place in a dish to cook. Cover and keep in the fridge for up to 3 days.

Syns 6 – makes apx 12 tablespoonfuls making it just half a syn per tbsp

Nutritional info

170 cals (14.2 cals per tbsp)

Carbs 41gms (3.4 per tbsp)

Fat 3gms (.25 per tbsp)

Protein 2 gms (.17per tbsp)

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