Wednesday, November 18, 2020

Cranberry Onion Relish / Thokku #Cranberry week

Fall is an exciting season as you have so much of harvest to be enjoyed. Cranberries are one of those. I typically wait for the cranberries to arrive at the market and when it hits, I am all busy using it in a variety of ways. One among those is this simple relish. We also call it as thokku (in Tamil, a kind of pickle or preserve that is made with salt, spices, and oil).  It doesn't take too long to make this. For the following measurement, in about 15-20 minutes, the relish is ready. This can be served with flatbreads, as a spread for sandwiches,  and burgers. They taste good in grilled cheese too. I have halved the cranberries and used them. They can be used whole too. When used as whole cranberries, you can hear the cranberries popping when it gets cooked. The end result is the same tasty relish. The onion gives a little sweetness, but the ginger and serrano give a little kick, and the tartness of the cranberries balanced with brown sugar. This stays good for 1-2 months stored refrigerated in an airtight container.

The tart beauties can be incorporated in unique ways to enjoy our taste buds. Check out the links for some cranberry recipes here.


Oil - 2 tsp
Salt - 3/4 tsp
Cranberry - 1.5 cups
Onion - 1/2 cup, diced
Serrano pepper - 1, finely chopped
Ginger - 1 tsp, finely minced
Brown sugar - 1/4 cup, packed


Heat oil in a heavy-bottomed pan. Add the chopped onions, serrano pepper, and ginger. Sauté till the onions are translucent. This may take 4 -5 minutes on a low-medium flame. In the meantime, wash and halve the cranberries. Add them to the translucent onions.

The juices will come out quickly and the cranberries would be becoming mushy. Now add salt and brown sugar. 

Continue to cook it till the mixture swirls with the spatula without sticking to the pan. This may take another 4-6 minutes. 

Lip-smacking relish is ready to be served with flatbreads or used as a spread in bread, sandwiches, and burgers.

Wednesday Cranberry Recipes, day 3 of #CranberryWeek

Cranberry and Prosciutto Pizza by A Kitchen Hoor's Adventures

Cranberry Apple Crisp by Karen's Kitchen Stories

Cranberry Bliss Coffee Cake by Palatable Pastime

Cranberry Chicken Meatballs by Cindy's Recipes and Writings

Cranberry Oatmeal Cookies by Kathryn's Kitchen Blog

Cranberry Old Fashion by Cheese Curd In Paradise

Cranberry Onion Relish/Thokku by Magical Ingredients (You are here!)

Cranberry Orange Bread by House of Nash Eats

Cranberry Orange Cinnamon Rolls by Sweet Beginnings

Praline Fudge by The Freshman Cook

Cranberry Rice Pilaf by A Day in the Life on the Farm

Cranberry Sauce Muffins by Making Miracles

Fresh Cranberry Breakfast Cake by Shockingly Delicious

Glazed Cranberry Gingerbread Muffins by Savory Moments


  1. I would love a schmear of this on my toast. Sounds so wonderful

  2. I love finding new ways to use cranberries!

  3. I love the flavor combination here with the addition of the serrano chile.

  4. I never thought to add onions to cranberries this way. Sounds so good!

  5. I love the sound of this!! Brilliant combination.

  6. I love cranberries and onions together. They're so good! And this relish looks perfect for the holidays.