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Cranberry Relish with Fresh Strawberries and Pink Peppercorns

The gorgeous cake comes from the pages the Cannelle et Vanille cookbook and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake.
Course: Dessert


  • 2 cups fresh cranberries
  • 2 cups fresh strawberries
  • 1/2 orange peel and flesh, chopped
  • 1/2 teaspoon pink peppercorns
  • 2 tablespoons honey
  • Crème fraîche for serving


  • Place all the ingredients (except for crème fraîche) in a food processor and pulse until it is the desired consistency. I wanted to leave some small pieces of the fruit, so you can taste each element of the relish.